Authentic pig head meat

How to make Suqian pig head meat

Ingredients

One pig head (about 2500 grams). 30 grams of refined salt, 7.5 grams of fennel, 7.5 grams of cinnamon, 40 grams of soy sauce, and 50 grams of sweet noodle sauce.

Preparation method

Soak the pig head in water and wash it, remove the fine hair with tweezers, cut off both ears, remove the pig eye rings, lips, ear rings, nose, split the face into two pieces, and cut the chin into two pieces. Split into 3 pieces, soak in water and rinse away the blood. Boil in a pot of water for half an hour, remove, wash and cut into pieces. Heat a pot, add oil, stir-fry the sweet noodle sauce until it turns into a sweet sauce color, add the marinade, add the meat cubes, fennel, cinnamon, soy sauce, refined salt and water. Bring to a boil over a high fire, then simmer over a simmering fire for about 3 hours until the meat is crispy. It's done when it's rotten.

Features

The fat meat is crispy, the meat is delicious, the taste is pure and tender, and the aroma is fragrant.

Recipe for Sichuan-style roasted pig's trotters"

Ingredients: pig's trotters, ginger, green onions, dark soy sauce, sugar star anise, pepper, shiitake mushrooms

Preparation: soak Mushrooms

Soak the mushrooms in warm water. Do not use the water for the first time because it is dirty. Change the water for the second time. Keep the water this time and do not throw it away.

Shiitake mushrooms can be soaked for a long time, usually on the second day. It is better to soak them the day before.

The mushrooms are soaked and cut into cubes.

The first step: boiling

Buy the pig's trotters, wash them, and boil them directly in water. Don't put anything in them, just boil them in plain water. As soon as the water in the first pot boils, there will be a lot of blood bubbles. At this time, pour out the first pot all the time. This time I will add ginger and green onions. (Just smash the ginger and 2 green onions are enough.) Use chopsticks to test the degree of cooking of the pig's trotters. When it's almost time to open, you can poke it with chopsticks. If the skin is soft and you can poke it in, it's usually fine.

Second process copy

This process is mainly to color and flavor the pig's trotters. Remove the cooked pig's trotters and let them cool for 10 minutes.

The hoof soup is obviously left, it is delicious.

Get a big pot, add oil, add Sichuan peppercorns, star anise, pepper, sugar, and other spices you like. The oil should not be spicy, and the fire should not be too high. If it is too high, the spices should be mushy.

Put the pig's trotters in the pot and stir-fry. Be sure to wear some dirty clothes at this time, because the pig's trotters are boiled and contain water, and the oil will splash everywhere when you put them in the pot.

Fry for 5 minutes, the oil will stop splashing, and the fragrant aroma will come out. Basically, pig's trotters are enough. Add dark soy sauce at this time and the color will change instantly.

Then add the mushrooms. At this time, add the water for soaking the mushrooms into the pot. Do not use tap water. This water for soaking mushrooms is much better.

Pork head meat:

There are four reasons why pig head meat is delicious:

One is fat. Most of the time, pig head meat is eaten to make it fat, but this kind of fat is different from the fat of other meats. It is lean in the fat, fat but not greasy.

The second is Nuo. I still don’t understand how the heat of the pork head braised in old soups in old shops in the east, west, south, and north is so consistent. The meat can always be cooked until it is crispy but not rotten, and is crispy, glutinous and refreshing.

The third is fragrance. The aroma of pig head meat is alluring. Slice the pig head meat and put it in a basin, then pour some ground sesame oil and sprinkle some coriander. The overflowing aroma always doubles your appetite.

Fourth is crispy. The crispiness of pig head meat is because pig ears contain crisp bones, and the crisp bones are wrapped in the meat. Therefore, the crispness of pig head meat is glutinous but hidden crispy, and has a unique flavor.

"Yellow Dog Pig Head Meat" is a traditional famous dish in Suqian, Jiangsu Province, with a history of more than 200 years. This dish is loved by the locals because of its ruddy color, rich aroma, fat but not greasy, rotten but not greasy, pure and tender taste.

There is an interesting legend about Suqian’s “yellow dog and pig head meat”.

According to legend, Emperor Qianlong of the Qing Dynasty visited the south of the Yangtze River six times in his life, and stayed in Suqian five times. Once, when Emperor Qianlong came to Suqian, he did not alert the local officials. Instead, he and a few personal guards disguised themselves and went to Suqian city for an open and covert visit. Qianlong and his entourage strolled around the city, and it was noon before he knew it. The emperor felt a little hungry at this time.

At this time, they came to Suqian's East Street and felt a burst of fragrance drifting in the breeze, so they followed the fragrance all the way. I saw a tavern not far away selling pork head meat. Emperor Qianlong, who was accustomed to eating delicacies from the mountains and seas in the palace, saw that the meat sold was pig head meat. He couldn't believe that pig head meat could be so fragrant. He doubtfully ordered a piece of pork head meat. After tasting it, he realized that the pork head meat in this store was really good. At that time, he hit the table and praised: "It's delicious, it's delicious, is it really a good dish?" Then he ordered the guard to call the restaurant. Qianlong asked, "What's your surname?" The shopkeeper replied, "My lord, my surname is Huang San, and I am known as Huang Dog." Qianlong laughed and said, "Huang Dog, what an unpleasant name, but your name is Huang Dog." The pork head meat is delicious."

After Emperor Qianlong left, Huang San heard that the guest who had just praised the delicious pig head meat was the current emperor, so the shrewd Huang San couldn't help but get busy. He kept the leftover bowl of broth from Emperor Qianlong's meal, replaced it with the old, and changed the sign of the tavern to "Yellow Dog and Pig Head Meat Restaurant". From then on, Yellow Dog and Pig Head Meat became famous, and the business prospered and was passed down from generation to generation. Next, let’s talk about how to make yellow dog pig head meat.

Ingredients: 1 pig head? About 9000 grams of Suqian sweet oil, 250 grams of star anise, cinnamon, bay leaves, cloves, ginger slices, garlic kernels, chopped green onion, refined salt, cooking wine, MSG, fresh soup, sesame oil, salad Appropriate amount of oil

Preparation method:

1. Clean and split the pig head, remove the skull and lymphatic meat, and cut off the ear rings, eye rings, pig mouth and pig nose. Make another one. Use, take the clean meat and cut it into large pieces, soak it in clean water to remove the blood, then blanch it in a boiling water pot for about 10 minutes, take it out and cut it into 3 cm square pieces.

2. Heat a clean pot, add salad oil to heat, add ginger slices and garlic seeds and sauté until fragrant, add fresh soup and pork head meat pieces, then pour in sweet oil and cooking wine. After boiling, beat off the scum, put in the spice bag containing star anise, cinnamon, bay leaves, and cloves, cover the pot and simmer over high heat for about 15 minutes, then add refined salt and sugar, turn to low heat and simmer for about 2 hours. When the soup is thick and the meat is tender, add MSG at the end, pour in sesame oil, sprinkle with chopped green onion and serve.

Fuyunlou Meat Shop opened in 1896 and is one of the famous "time-honored brands" in Beijing. It is famous for its unique meat products such as pork head in sauce, elbow in sauce, smoked chicken, roasted donkey meat and so on.

Preparation method:

(1) The method of making soy pork head is basically the same as that of soy pork and soy elbow. It is necessary to use fresh pig heads (frozen ones are second, do not use the heads of old sows and old boars), dig out the eye hair, ear root hair, remove dirt, dates and other debris, split it into two pieces, and brush them clean. , put it into a pot of water and boil it, change the soup and cook it again to remove the odor.

(2) When cooking, add an appropriate amount of salt, soy sauce, pepper, aniseed, fennel, cinnamon, green onion, ginger and other seasonings according to the weight of the pig head (the spices can be packed in gauze bags), and wait for cooking When it is mature, take it out and heat it to remove the bones, and it will become a pig head blank.

(3) Place the deboned pig head blanks in another pot, leaving a "soup hole" in the middle, add the old meat soup, add an appropriate amount of water to make it moderately salty, and add the above Season, add sauce and cover.

(4) The heat of the sauced pork head is very important. Start cooking over high heat for about 90 minutes, then gradually remove the heat, add an appropriate amount of cooking wine when the soup comes back, and then simmer over low heat until cooked. When taking it out of the pan, you need to move quickly and accurately, otherwise the meat will be broken into pieces. The sauce making time is generally about 4 hours.

(5) When taking it out of the pot, press the pig ears and arched mouth underneath to make it appear in an irregular square shape. After removing the meat, add an appropriate amount of MSG to the soup, and brush the pork head with a layer of sauce while it is still hot.

Features: beautiful appearance, bright brown-red color, strong flavor, rich in collagen, fat but not greasy.