raw materials and formula

pig's head 25kg fennel 13g

Chinese prickly ash 35g green onion (clean) 5g

aniseed 5g fresh ginger 125g

cinnamon 75g salt 1.25kg

production technology

(1) remove hair from pig's head, dig out ear hair and other impurities, and wash them clean. Then dig out the mouth strips, split the pig's head, take out the pig's brain, soak it in clean water, drain the blood stains, and then soak it in water at 8℃ for 15~2min.

(2) Before filling the pot, check the tenderness of the pig's head. Put the old one on the bottom and the tender one on the top. Then add water and seasoning. Boil with high fire first, then switch to low fire for 1 hour, and cook for 2 ~ 3 hours before and after, subject to the fact that the flesh and blood can be peeled off by hand. It is very important to master the temperature and time. If the fire is big and the time is long, the pig's head will be boiled and the yield will be reduced. The fire is small, the time is short, and the color, fragrance and taste of the products are poor.

(3) After the pig head is out of the pot, remove the bones and ladders, dig out the eyeballs, and then put the meat into the original pot for cooking. Returned cooking is to make pig's head meat taste again and achieve the purpose of disinfection. Cook on low heat for 15min.

Respondent: Miss of Wenshan-Assistant Level 2 1-7 1:8

I have found a lot of information. Please read them one by one.

1: ≮≯≯

A male pig's head (about 4, grams) is commonly used with proper amount of seasoning.

≮ Gourmet practice ≯

1. Clean the pig's head, split it, and cut off the ear ring, corner of the eye, lymph nodes, nasal cartilage and sundry. Pig brain is used for other purposes. Cut the boneless pig's head meat into 5 pieces, put it in clean water, scrape and wash it repeatedly, blanch it in a clean water pot for 2 minutes after removing all impurities and blood stains, and then take it out and wash it;

2. Boil the pig's head with the skull in a clear water pot, skim off the floating foam and cook until it is medium-cooked. Take it out and cool it a little, change the pieces, and pour the soup into the basin for clarification;

3. Set fire to a clean pot, add white sugar, fry until brown, and put it in a bowl for later use. Then put the clarified original soup into the pot, add the pig's head meat, and add sugar, soy sauce, white sugar, refined salt and Shaoxing wine to adjust the color. Put star anise, pepper, fennel, clove, cinnamon and onion ginger in gauze bags, tie them and put them in a pot. Simmer the pork head with low fire until it is crisp and rotten, remove the oil slick, and then thicken the soup with high fire.

≮ Food features ≯

The color is ruddy, fragrant and mellow, moderately salty and sweet, fat but not greasy.

2: braised pork head

raw materials: 1 pig head, 25g onion segments, 25g ginger slices, 5g cardamom, 1g ginger, 5g licorice, 1g pepper, 1g dried tangerine peel, 5g clove, 1g cinnamon, 25g refined salt, 2g sesame oil, 75g sugar, 1g Shaoxing wine, and aniseed.

method: (1) clean the stubble with pig's head forceps, wash it, remove the skull, split it into two halves, put it in a cold water pot for about 3 minutes, and then take it out and wash it with cold water.

(2) put a bamboo mat in the pot, inject clean water, add refined salt, soy sauce, white sugar, Shaoxing wine, onion segments and ginger slices, put pepper, aniseed, cinnamon, Amomum tsao-ko, galangal, clove, bean curd, licorice and fennel in a clean gauze bag, tie the mouth, put it in the pot and boil it over low fire for about 4. After all kinds of spices are fully flavored, add the boiled and washed pig's head meat, bring it to a boil, and cook it for about 3 hours with low fire. When the pig's head meat is cooked and rotten, take it out and cool it.

(3) Take out the marinated pig's head meat, smear it with sesame oil to keep it moist, slice it into plates when eating, and pour a little marinade on it.

characteristics: ruddy flesh color, soft texture, rich pot-stewed flavor and beautiful drunk flavor.

3: white pig's head meat

white pig's head meat is a kind of braised pork product with unique flavor that people like to eat in Changzhi area. It is said that in ancient times, the Sun family in Xiangjiao Lane, East Street, Lu 'an House (now Changzhi City) taught the craft of bacon and pig's head meat in other places. Once, they forgot to put soy sauce in the braised pig's head meat. When the master found out, the meat was cooked to a ripe state. The master asked him to take it out immediately and brew it with cold water, trying to find a remedy. If you add soy sauce to marinate, it will not be colored after a short time, and the meat will be deboned and turned into minced meat after a long time. They sat there for a day and a night and failed to come up with a good idea. Early the next morning, the master and the apprentice found that the soaked pig's head meat was white in color, crisp and soft in meat, shiny in skin and fragrant. Sliced and mixed with garlic paste, it feels fragrant and delicious, and the meat taste is unique. Later, the Sun family started a business of "white pig's head meat" on the streets of Changzhi, which was handed down from generation to generation. Now, Master Sun, who is 7 years old, is famous in Shangdang area for the white pork marinated with ancestral secret recipe. In 196, he won the first prize in the project of "head and hoof, sewer halogen products" at the financial and trade technical competition meeting in southeastern Shanxi Province. To process white pig's head meat, the pig's head should be selected first, then the rosin should be cremated, and the pig's head should be painted with rosin. After the rosin is cooled, the rosin can be peeled off and soaked in cold water. Finally, the fine hairs around the pig's head should be burned with a soldering iron. After washing, cut the pig's head in half, cut off the ear roots and wash it. Fire the pot with the soup stock, add the pig's head, and cook for two hours without any seasoning. Skim the oil slick, take out the pig's head and soak it in cold water to make it white. When eating, spread a clean wet cloth on the chopping board, take pig's head meat, and use a fish belly knife to make the meat slice look like a cloud slice as thin as wrapping paper. The bigger the slice, the thinner the better. Put the sliced white pig's head meat into a small pot, add appropriate amount of refined salt, cucumber slices, leek segments, ginger and garlic juice (ginger, garlic paste, vinegar) and sesame oil, mix well and serve. Its characteristics are: the meat is white and crisp, thin as paper, spicy and refreshing.

4. characteristics of pig's head meat: beautiful appearance, bright brown color, strong flavor, rich in glial protein, fat but not greasy.

Method of making:

1. The method of sauced pork head is basically the same as that of sauced pork and sauced elbow flower. Fresh pig heads should be used (followed by those frozen, and the heads of old sows and husband pigs should not be used). Eye hair and ear hair should be dug out, and impurities such as dirt, meat and dates should be removed, cut into two pieces, scrubbed clean, boiled in a clear water pot, and then boiled in a soup to remove odor.

2. When cooking, add a proper amount of seasoning (spices can be packed in gauze bags) such as salt, soy sauce, pepper, anise, fennel, cinnamon, onion and ginger according to the weight of the pig head. When the pig head is cooked until it is 67% mature, take it out and take advantage of heat to remove the bones, which is the pig head blank.

3. Put the boned pig's head blank in another pot, leaving a "soup eye" in the middle, put in cook the meat stock, add appropriate amount of water to make it salty and moderate, add the above seasoning, and make it with pot cover sauce.

4. The temperature of the pork head with sauce is very important. At first, it should be cooked with high fire for about 9 minutes, then gradually remove the fire, add a proper amount of cooking wine when the soup turns back, and then simmer with slow fire until it is cooked. When cooking, move quickly and accurately, or you will break the meat. Sauce processing time is generally about 4 hours.

5. When cooking, press the pig's ears and arch mouth under it to make it irregular and square. After fishing the meat, add a proper amount of monosodium glutamate to the soup, and brush the pork head with a layer of sauce while it is hot.

5. production method: 1. raw material arrangement: pigs in eight counties of JD.COM are selected. This kind of pig is not big, weighs about 5 kilograms, has thin skin and tender meat, and has no big fat. Choose fresh pig's head for the sauce, remove the hair with rosin, then put it in boiling water to remove the rosin, then pick up the skin of the pig's chin, open the dental plate bone, split the bone, soak it in clear water overnight, scrape and wash it, then rinse it with boiling water to remove the hairs and hairy roots. 2. Accessories: aniseed, cinnamon, fennel and Shaoxing rice wine. 3. Production: firstly, put the selected and cleaned pig's head meat blank in the boiled old soup pot, cook it with high fire until it is seven-ripe, take out the blank, remove the boiled soup and the foam, then spread the pig's bones on the bottom of the pot, put the cooked meat on it, put it in a gauze bag with new seasoning, add enough water, cook it with high fire for 1.5 hours, cook it with low fire for 1 hour, and stew it for .5 hours. Finally, put the remaining small amount of sauce. Product features: the color is delicious, the skin is not broken, the skin is elastic, it is eaten in pancakes, the taste is thick, it is not fat or greasy, and the skin and meat are both delicious, which is suitable for all ages. Cold dishes and picnics are all suitable.

6: The name of Suqian Pig's Head Meat

Jiangsu cuisine

is characterized by crispy fat, fresh and fragrant lean meat, pure and tender taste and fragrant aroma.

raw materials

a pig head (about 25g). 3g of refined salt, 7.5g of fennel, 7.5g of cinnamon, 4g of soy sauce and 5g of sweet noodle sauce.

Production process

Soak the pig's head in water, wash it, remove the fine hairs with tweezers, cut off the ears, remove the pig's eyes, lips, ear rings, nose and face, split it into two pieces, split the chin into three pieces, then soak it in water and remove the blood. Boil in a pot for half an hour, remove, wash and cut into pieces. Put oil in the pan, stir-fry the sweet noodle sauce until it is sweet sauce color, add the marinade, add the meat, fennel, cinnamon, soy sauce, refined salt and water, first boil it with high heat, and then cook it with high heat for about 3 hours until the meat is crisp and rotten.

7: Pig's head square meat

Pig's head square meat was first produced in Shanghai, also known as "spiced pig's head square meat", which has a history of nearly 3 years. It is a new variety created by imitating the principle of western-style ham and using the model of western-style ham. The difference is that pig's head meat is used as raw material, and the finished product weighs about 3.5 kilograms each, which is cheap and good, and has changed the shape and taste of pig's head meat, which is very popular among consumers. Sliced when eating, it has the shape and flavor of western products, and is easy to carry and keep. It is a popular meat product with great development prospects.

raw material formula pork head 5 kg onion 13 g ginger 13 g fennel 13 g cinnamon 1 g clove 15 g white soy sauce 4 ~ 5 kg monosodium glutamate 3 g white sugar 1.5 kg coarse salt 1.5 kg sodium nitrate 15 g

production method

1. white roast: pour pork head into a pot, add water until it is submerged, add a small amount of nitrate and salt .5 kg, and use high fire. Turn the raw materials with a shovel, skim the oil slick impurities, and simmer for 1.5 hours with slow fire. When the bones are easy to be removed, take them out and pour them with cold water to reduce the fever, remove the big bones, clean the small bones and broken bones, squeeze out the eyes, scrape off the lip clothes, and pick out the gum meat. Pay attention to keeping the blank intact during operation.

2. braise in soy sauce: first fill the pot with bamboo sticks to prevent the raw materials from burning at the bottom. If you use old stock, you should not add too much. Pack the onion, ginger, cinnamon and fennel into two small sacks, put them at the bottom of the pot, then put the blanks, with the skins up and the meat down, layer by layer, and sprinkle some salt on each layer. After the blanks are scooped, add Shao wine, white soy sauce and boiled broth with impurities removed. The amount of soup should be 3 cm below the body. Cover the lid and cook with high fire for 1 hour and 2 minutes.

3. assembling: the model is aluminum square with a cover. First, put a white cloth in the model, which must be spread flat. Spread the blank on the workbench, cut off the nose and ears, cut it into blocks suitable for the model, press it in by hand, stick the skins around the model, connect them with each other, press the nose, ears and minced meat in the middle, and mix the lean meat with the fat meat evenly. When it is basically filled, cover it with the whole blank, cover it with white cloth and the model cover, and press the spring. After scooping, put it on the side to make it flow out of the internal juice, then compress it, put it flat in a cool and ventilated place, cool it for 12 hours, open the mold and take it out to get the finished product.

The product features a rectangular shape, which is firm and hard, with a length of 23cm, a width of 12cm and a height of 3cm. It is golden in color, hairless in skin, boneless in meat and fresh and refreshing.

8: bean dregs pig head

The characteristic color is brownish red, the juice is thick and mellow, the meat is glutinous, and the bean dregs are crisp and fragrant.

raw materials: 75g of pig's head meat and 2g of bean dregs. 2g of ginger and onion, 3g of pepper, 2g of pepper, 5g of star anise, 3g of tsaoko, 25g of cooking wine, 15g of fermented grains, 25g of sugar syrup, 3g of salt, 2g of soy sauce, 5g of lard, 1g of monosodium glutamate and 5g of clear soup.

Production process

Wash the pig's head, remove all the hair and bone residue, put it in a clear water pot and cook it for five minutes, then take it out, rinse it with clear water and cut it into large diamond-shaped pieces. Pat ginger and onion loosely, and use it to clean gauze. Wrap ginger, onion, pepper, star anise and tsaoko. In a big casserole, put clear soup, add cooking wine, wake up bad, ice sugar juice, salt, soy sauce and spice bag, then add pig's head bone, put the chopped pig's head meat on the pig's head bone, boil it with strong fire, and then seal the pot mouth with toilet paper and burn it for about 4 hours. The ground bean dregs are steamed in a cage for 1 minutes, taken out and cooled, wrapped in a clean cloth and squeezed out of water. Put the pot on fire, add lard and heat it, add bean dregs and stir-fry with low heat until the bean dregs are crisp and fragrant. Remove the straw paper from the casserole, scoop up the pig's head and put it on a plate. Pour the raw juice of the roast meat into a wok, add the fried bean dregs and monosodium glutamate, and mix well and pour it on the pig's head.