Take pork belly as an example, you can cut the meat into several pieces, put it in a cold water pot and boil it until the water boils, skim off the floating foam, add ginger slices and onion slices, and don't add other seasonings. Turn down the heat and continue to cook until the chopsticks can penetrate the meat.
Take out the meat, cool it, cut it into thin slices, put it neatly on a plate, pour in the prepared sauce, and steam it in a steamer for 15 minutes.
Features: Fat but not greasy, maintaining the unique aroma of pork.
Sauce practice: if conditions permit, garlic, a little soy sauce and a few drops of delicious fresh soy sauce will be more perfect.
1, clean the pig's head, split it, and cut off earrings, canthus, lymph nodes, nasal cartilage and sundry. Pig brain is used for other purposes. Cut the boneless pig's head into 5 pieces, scrape and wash it repeatedly in clean water, remove all impurities and blood stains, blanch it in a clean water pot for 20 minutes, and then take it out and wash it;
2. Boil the cooked pig's head together with the pig's bones in a clear water pot, skim off the floating foam and cook until half cooked. Take it out, cool it a little, change blocks, and pour the soup into a basin for clarification;
3. Put another clean pot on fire, add sugar and fry until brown, and put it in a bowl for later use. Then put the clarified original soup into the pot, add 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 into gauze bags, tie them up and put them in a pot. Simmer the pork head with low fire until it is crisp and rotten, remove the oil slick, and thicken the soup with high fire.
Gourmet special
The color is rosy, mellow and delicious, salty and sweet, fat but not greasy.
2. Braised pig head
Materials: 65,438 pig heads +0, 250g onion segments, 250g ginger slices, 5g cardamom,10g Jiang Sha, 5g licorice,10g pepper,10g dried tangerine peel, 5g clove,10g cinnamon, 25g cinnamon.
Method: (1) Clean the stubble with pig-head pliers, wash it, remove the skull, divide it into two halves, put it in a cold water pot for about 30 minutes, take it out and wash it with cold water.
(2) Put bamboo mats in the pot, inject clean water, add refined salt, soy sauce, white sugar, Shaoxing wine, onion and ginger slices, put pepper, aniseed, cinnamon, Amomum tsaoko, ginger, clove, tofu, licorice and fennel into a clean gauze bag, tie the mouth tightly, and put it in the pot for about 40 minutes. After all kinds of spices are fully tasted, add the boiled pig's head meat, boil it and turn to low heat for about 3 hours. After the pig's head is boiled, remove it and cool it.
(3) Take out the pickled pig's head meat, apply sesame oil to keep it moist, slice and plate it when eating, and pour a little marinade on it.
Features: ruddy flesh color,
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 Shi family in Xiangjiao Lane, East Street of Lu 'an House (now Changzhi City) taught the skills of making bacon and pig's head meat from other places. Once, they forgot to put soy sauce in the stew of pig's head. When the owner found out, the meat was cooked. The owner asked him to take it out immediately and brew it in cold water, trying to find a remedy. If marinated with soy sauce, it will not be colored for a short time, and the meat will be deboned and turned into minced meat for a long time. They sat there for a day and a night without coming up with a good idea. The next morning, the master and disciples found that the soaked pork head was white in color, crisp and tender in meat, shiny in skin and full of fragrance. Sliced with garlic paste, it feels fragrant and delicious, and the meat taste is unique. Later, the Sun Shi family started the business of "white pig's head meat" on the streets of Changzhi, which was passed down from generation to generation. Today, the 70-year-old Master Sun is famous in Shangdang area for his white meat cooked by his ancestral secret recipe. In the southeast of Shanxi 1960 financial and trade technical competition, his well-made white pig's head meat won the first place in the project of "head and hoof, boiled water products". To process white pig's head meat, the pig's head should be selected first, then the rosin should be cremated and coated with rosin. After the rosin is cooled, it can be peeled off and soaked in cold water. Finally, iron the fine hairs around the pig's head. After washing, cut the pig's head in half, cut off the ears and wash it. Fire the pot with the stock, add the pig's head and cook for two hours without any seasoning. Skim off the oil slick, take out the pig 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 slices as thin as wrapping paper. The bigger the slice, the thinner the better. Put the chopped 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 and mix well to serve. Its characteristics are: white and crisp meat, as thin as paper, spicy and refreshing.
4. Characteristics of pig's head meat: beautiful appearance, bright brown color, rich flavor, rich in glial protein, fat but not greasy.
Method:
1. Sauce-fried pig's head is basically the same as sauce-fried pork belly and sauce-fried elbow flower. Fresh pig heads should be used (followed by frozen pig heads, and the pig heads of old sows and husbands 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 soup to remove odor.
2. When cooking, add a proper amount of salt, soy sauce, pepper, star anise, fennel, cinnamon, onion, ginger and other seasonings (spices can be packed in gauze bags) according to the weight of the pig's head, and cook until it is 67% ripe, remove it and remove the bones while it is hot, that is, become a pig's head blank.
3. Put the boneless pig head blank into another pot, leaving a "soup eye" in the middle, add cook the meat stock, add some water to make it salty, add the above seasoning and make it with pot cover sauce.
4. The temperature of sauced pork head is very important. At first, it should be cooked with high fire for about 90 minutes, then gradually turn off the fire, add a proper amount of cooking wine when the soup returns, and then simmer slowly until it is cooked. When cooking, move quickly and accurately, or you will break the meat. The processing time of sauce is generally about 4 hours.
5. When cooking, press the pig's ear and arch its mouth under it to make it irregular and square. After removing the meat, add a proper amount of monosodium glutamate to the soup and brush a layer of sauce on the pig's head while it is hot.
5. Production method: 1. Raw material arrangement: Pigs from eight counties in JD.COM were selected. This kind of pig is not big, about 50 kilograms, with thin skin and tender meat, and no big fat. Choose fresh pig head as sauce, depilate it with rosin, then put it into boiling water to remove rosin, then pick up the skin of pig chin, open the dental plate bone, split the bone, soak it in clear water overnight, scrape it clean, rinse it with boiling water, and remove hair and hair.