cold pig's head meat, pig's ears, etc.

Ingredients: red pepper, replicated soy sauce, salt, chicken essence, monosodium glutamate, sesame, sesame oil, and pepper noodles

Practice: after washing, cut the pig's head in half, and cut off the ears to 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.

in cold salad, slice pork head and pig ears, then add red pepper, copy soy sauce, salt, chicken essence, monosodium glutamate, sesame, sesame oil and pepper noodles, and mix well. The salty and spicy taste depends on personal preference.

Second, smoke the pig's head

1. Wash the pig's head, split it from the bottom, slowly remove the bones with a sharp knife, and soak it in clear water for two hours to remove the blood.

2. Prepare a marinade, and use 15g of salt, 2g of pepper, 5g of white wine, 1g of ginger slices and 3g of spiced powder for every 1kg of pig's head. Take out the soaked pig's head meat, dry the water, put it in a pot, pour in white wine and mix well, then spread the salt evenly on the pig's head meat, put it in the pot, sprinkle a layer of pepper and ginger,

5, marinate the pig's head meat for 48 hours in winter, then hang it with an iron hook, fish it in a boiling water pot and hang it in a ventilated place to dry for about 7 days,

6, in a smoking stove.