Raw materials and formulas

25kg pig head, 13g fennel

35g pepper, 500g green onion (net)

50g aniseed, 125g fresh ginger

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Cinnamon 75g, salt 1.25kg

Production process

(1) Remove the hair on the pig's head, dig out the ear hair and other debris, and wash it clean. Then dig out the strips, split the pig head, take out the pig brain, soak it in clean water, drain out the blood stains, and then soak it in water with a temperature of 80°C for 15 to 20 minutes.

(2) Check the tenderness of the pig head before loading it into the pot. Put the older ones at the bottom and the tender ones at the top. Then add water and seasonings. Boil over high heat first, then switch to low heat after 1 hour, and cook for 2 to 3 hours until the bones and flesh can be peeled off with your hands. It is very important to master the heat and time. If the heat is high and the time is long, the pig head will be boiled and the yield will be reduced; if the heat is low and the time is short, the color, aroma and taste of the product will be poor.

(3) After the pig head is out of the pot, remove the bones and ladder, dig out the eyeballs, and then put the meat into the original pot to cook. Back-cooking is to re-introduce the flavor of the pork head meat and achieve the purpose of disinfection. Cook over low heat for 15 minutes.

Answer: Miss Wen Shan - Assistant Level 2 1-7 10:08

I have found a lot of information, please read it one by one

1: ≮Gourmet ingredients≯

1 male pig head (about 4000 grams), appropriate amount of commonly used seasonings.

≮Gourmet recipes≯

1. Clean and split the pig head, and cut off the ear rings, corners of the eyes, lymph node blocks, nose cartilage and debris. Pig brains are used for other purposes. Cut the deboned pork head into 5 pieces, put it into clean water, scrape and wash it repeatedly to remove all debris and blood, blanch it in a pot of clean water for 20 minutes, then take it out and wash it;

2. Boil the blanched and washed pig head meat together with the skull in a pot of water, skim off the foam, and cook until cooked. Take it out and cool it slightly, change it into chess pieces, pour the soup into a basin to clarify and set aside;

3. Take another clean pot and heat it, add sugar and fry until it turns into sugar color, put it into a bowl and set aside. Then put the clarified original soup into the pot, add the pork head meat, add sugar color, soy sauce, white sugar, refined salt, and Shaoxing wine to adjust the color. Use a gauze bag to put star anise, peppercorns, fennel, cloves, cinnamon, green onion and ginger, tie them up and put them into a pot. Simmer the pork head meat over low heat until crispy, remove the floating oil, and then thicken the soup over high heat.

≮Food Features≯

Ruddy in color, glutinous and mellow in flavor, moderately salty and sweet, fat but not greasy.

2: Braised pork head

Ingredients: 1 pig head, 250 grams of green onions, 250 grams of ginger slices, 5 grams of cardamom, 10 grams of sand ginger, 5 grams of licorice, 10 grams of Sichuan peppercorns, 10 grams of tangerine peel, 5 grams of cloves, 10 grams of cinnamon, 25 grams of refined salt, 20 grams of sesame oil, 75 grams of sugar, 100 grams of Shaoxing wine, 10 grams of aniseed, 10 grams of grass fruits, 10 grams of cumin, and 100 grams of soy sauce.

Preparation method: (1) Remove the stubble from the pig head, wash it, remove the skull, split it in half, put it in a cold water pot and cook for about 30 minutes, take it out and wash it with cold water.

(2) Place a bamboo mat in the pot, pour in water, add refined salt, soy sauce, sugar, Shaoxing wine, green onions, and ginger slices. Use a clean gauze bag to put the pepper, aniseed, cinnamon, and grass fruits into the pot. , ginger, cloves, bean sprouts, licorice and fennel, pierce the mouth, put it into the pot and bring to a boil, then simmer over low heat for about 40 minutes. After the various spices are fully flavored, add the cooked and washed pork head, bring to a boil, then simmer over low heat for about 3 hours. When the pork head is cooked, remove and cool.

(3) Take out the marinated pork head and apply sesame oil to keep it moist. When eating, slice it into plates and pour a little marinade on it.

Features: The meat is ruddy in color, soft and tender in texture, rich in braised flavor and has a delicious drunken aroma.

3: White pig head meat

White pig head meat is a braised meat product with a unique flavor that is popular among people in Changzhi. It is said that in ancient times, the previous generation of the Sun family in Xiangjiao Lane, East Street, Lu'an Prefecture (today's Changzhi City), learned the art of making bacon and pork head meat in other places. Once, they forgot to add soy sauce when braizing the pig head meat. When discovered, the meat had been cooked until it was eighty-done. 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, the color will not develop if the time is short, and if the time is long, the meat will fall off the bones and turn into minced meat. They sat there all day and night but couldn't come up with a good idea. Early the next morning, the master and apprentice discovered that the soaked pig head meat was white in color, crispy and soft in texture, with shiny skin and fragrant aroma. Cut into slices and mix with garlic paste. It will feel fragrant and delicious, with a unique meaty taste. Later, the Sun family started a business of braised "white pig head meat" on the streets of Changzhi, which was passed down from generation to generation. Now, Master Sun, who is in his seventies, is famous in the Shangdang area for his white pork braised with a secret recipe passed down from his ancestors. At the 1960 Financial and Trade Technology Competition in Southeast Shanxi Province, his carefully crafted white pig head meat won first place in the "Head, Hoof, and Sewage Braised Products" category. To process white pig head meat, you must first select the pig head, then burn the rosin, brush the pig head with rosin, and after the rosin has cooled, peel off the rosin and soak it in cold water. Finally, use the fine hairs on the pig head to Burn the soldering iron red. After washing, cut the pig head in half, cut off the ears and wash them.

Put the stewed pot with old soup on the heat, add the pig head, and cook for two hours without adding any seasoning. Skim off the floating oil, take out the pig head, soak it in cold water until it turns white. When eating, spread a clean wet cloth on the chopping board, take the pig head meat, and use a fish maw knife to slice the meat into cloud slices as thin as wrapping paper. The bigger and thinner the slices, the better. Put the sliced ??white pig head meat into a small basin, add an appropriate amount of refined salt, cucumber slices, leek segments, ginger and garlic juice (ginger, garlic paste, vinegar) and sesame oil, mix well, put it into a plate and serve. Its characteristics are: crispy white meat, paper-thin slices, spicy and refreshing.

4: Characteristics of pork head meat: beautiful appearance, bright brown-red color, rich flavor, rich in collagen, fat but not greasy.

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 and ear hair, remove dirt, dates and other debris, split them 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 size of the pig head (the spices can be packed in gauze bags), and wait until cooked. When the pig head is ripe, take it out and remove the bones while it is still hot to make a pig head blank.

3. Place the deboned pig head pieces 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 seasonings , add the pot lid to make the sauce.

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 out 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.

5: Production method: 1. Raw material sorting: Use pigs from the eight counties of Jingdong. This kind of pig is not big, weighing about 50 kilograms, has thin skin and tender meat, and no fat. To make pork head meat, use fresh pig heads, remove the hair with rosin, and then put them in boiling water to remove the rosin. Then peel off the skin of the chin of the pig head, open the dental plate bones, split the bones, soak them in clean water overnight, and scrape them clean. Finally, scald with boiling water to remove small hairs and hair roots. 2. Accessories: aniseed, cinnamon, cumin and Shaoxing rice wine. 3. Preparation: First, place the selected and washed pig head meat cubes in a boiling old soup pot, cook over high heat until it is seven-mature, take out the meat cubes, remove the soup and foam, and then spread the pork bones on the bottom of the pot. , put the cooked meat on top, put in a gauze bag filled with new seasonings, add enough water, cook on high heat for 1.5 hours, cook on low heat for 1 hour, simmer for 0.5 hours, and finally spread the remaining small amount of sauce evenly Rub it on the skin of the sauced pork head to make it smooth and translucent. Product features: fresh color and delicious taste, not broken when cooked, elastic skin, sandwiched in pancakes to eat, thick taste, not fat or greasy, both skin and meat taste good, suitable for all ages. It is suitable for drinking with cold dishes and for traveling and picnicking.

6: Name of the dish: Suqian Pork Head

Culinary category: Jiangsu Cuisine

Features: The fat meat is crispy, the meat is fresh and fragrant, the taste is pure and tender, and the aroma is fragrant.

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.

Production process

Soak the pig head in water and wash it, remove the fine hair with tweezers, cut off the ears, remove the pig eye rings, lips, ear rings, nose, split the face into two pieces, and split the chin 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.

7: Pork Head Pork

Pork Head Pork was originally produced in Shanghai, also known as "Five-Spice Pork Head Pork". It has a history of nearly 30 years and is modeled on the principle of Western-style ham. A new variety created using the model of Western-style ham. The difference is that it uses pig head meat as the raw material. Each finished product weighs about 3.5 kilograms. It is cheap and high-quality. It has changed the shape and taste of the pig head meat and is very popular among consumers. There are two varieties of pork head square meat: "red" and "white". The former adds more red soy sauce to the auxiliary ingredients, and the finished product will be dark red. The latter will increase the amount of salt and use white soy sauce as appropriate, so the finished product will be lighter in color. When eaten, it is cut into slices, has the shape and flavor of Western-style products, and is easy to carry and store. It is a popular meat product with great development prospects.

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Preparation method

1. White roast: Pour the pig head meat into the pot, add water until it is submerged, add a small amount of nitrate and 0.5 kg of salt, bring to a boil over high heat, and use Turn the raw materials with a spatula, skim off the oil and impurities, simmer for 1.5 hours, simmer until the bones are easy to remove, take them out and pour them with cold water to reduce the fever, remove the large bones, remove the small bones and broken bones, squeeze out the eyes, and scrape Remove the lip lining and pick out the gum meat. Pay attention to keeping the blank intact during operation.

2. Braised in soy sauce: Fill the pot with bamboo strips first to prevent the raw materials from burning on the bottom. If using old soup, it is not advisable to add too much. Divide the onions, ginger, cinnamon and fennel into 2 small linen bags, place them at the bottom of the pot, and then add the blanks, skin up, meat down, layer by layer, sprinkle some salt on each layer, and place the blanks After scooping, add Shaoxing wine, white soy sauce and white-roasted pork broth with the impurities removed. The amount of soup added should be 3 cm below the flesh. Cover the pot and cook over high heat for about 1 hour and 20 minutes. No need to Flip until the dough is crispy, add white sugar and MSG, then cook over high heat for about 10 minutes, then take it out of the pan and pre-cool slightly for molding.

3. Mold installation: The model is made of aluminum square and has a cover. First, place a white cloth inside the model, which must be flat. Spread the blank on the workbench, cut off the nose meat and ears, cut it into pieces suitable for the model, press it in with your hands, stick the skin around the model and connect it to each other, press the nose meat, ears, and pieces in the middle The meat, lean meat and fat must be mixed evenly. When it is basically full, put the whole blank on top, then cover it with white cloth and model cover, and tighten the spring. After ladling, place it on its side first to let the internal juice flow out, then compress it and place it flat in a cool and ventilated place. After 12 hours of cooling, open the mold and take out the finished product.

Product Features: The finished product is rectangular, strong and hard, 23 cm long, 12 cm wide and 3 cm high. It is golden in color, hairless on the skin, boneless in the meat, and tastes fresh and refreshing.

8: Pig head with bean dregs

Features: Brown-red color, thick and mellow juice, glutinous meat, and crispy bean dregs.

Ingredients: 750 grams of pork head, 200 grams of bean dregs. 20 grams each of ginger and onion, 3 grams of Sichuan peppercorns, 2 grams of pepper, 5 grams of star anise, 3 grams of grass fruit, 25 grams of cooking wine, 15 grams of fermented glutinous rice, 25 grams of rock sugar juice, 3 grams of salt, 20 grams of soy sauce, 50 grams of lard, 1g MSG, 500g clear soup.

Production process

Wash the pig head, remove all the hair and bone residue, put it into a pot of water and cook over high heat for five minutes, take it out, rinse it with water, and cut it into large diamond-shaped pieces. Beat the ginger and green onions loosely, and wrap them in clean gauze. In a large casserole, put the clear soup, add cooking wine, sour glutinous rice, rock sugar juice, salt, soy sauce and spice packets, then add the pig skull, put the chopped pig head meat on the pig skull, bring to a boil over high heat, and then put the mouth of the pot Seal tightly with straw paper and burn for about 4 hours. Steam the finely ground bean dregs in a basket for 10 minutes, take it out and let it cool, wrap it in a clean cloth and squeeze out the water. Put the pot on the fire, heat the lard, add the bean dregs and stir-fry over low heat until the bean dregs are crispy and fragrant. Remove the straw paper sealing the casserole, scoop out the pork head and put it on a plate, pour the roasted pork juice into the wok, add the fried bean dregs and MSG, mix well and pour on the pork head and serve.