all the secret recipes and procedures of braised pork head are revealed, so that the braised pork head is called fragrant

The marinating method of pork head (1)-the pretreatment method of ingredients

1: soaking. After buying fresh pig's head meat home, soak it in clear water for 3-4 hours. During the soaking process, you can add some salt to the water, so that the blood will come out more cleanly. In Chengdu, the pork head meat purchased is cut and can be soaked directly when bought home. In some places, the whole pig head is sold, so you need to cut it open and soak it when you take it home. The cleaner the blood is soaked, the less fishy the pig's head meat is and the better the color is.

2: cleaning. After the pig's head is soaked, scrape the fine hairs on the surface of the pig's head with a knife. In the process of selling, no matter how delicious you are, if the pig hair is not cleaned up, customers will see the same nausea. Therefore, this link is particularly important. Pig's head can also be burned to remove hair, but the burnt pig's head skin color is not very good, which affects the appearance a little. There is another way to remove pig hair without affecting the skin color. After the pig's head is soaked, hang it to dry the surface moisture for later use. Then put the high-alcohol liquor into a bowl and light it, put a small piece of rag with chopsticks, dip it in the lit liquor and apply it to the surface of the skin, so that the liquor can burn on the surface of the skin, which can also burn the pig hair on the surface of the skin. This method can not only remove pig hair from the epidermis, but also have a good fishy smell removal effect.

3: curing. Pickling is to make the pork head taste better. During curing, 125g of salt, 1g of spice powder, 1g of pepper, ginger slices, onion and cooking wine are used in every 1kg of pork head. The specific method is: fry the salt until it is slightly yellow, cool it a little, add the spice powder and pepper, and use the residual temperature of the salt to iron out the fragrance of the spice powder and pepper. When curing pig's head meat, first evenly spread the cooking wine on the pig's head meat, then evenly spread the fried salt on the surface of the pig's head meat and put it in a pot. Add ginger slices and onions, and marinate for 24 hours in winter and 12 hours in summer.

4: blanching. Pickled pig's head meat is taken out and washed with warm water for use. Add clean water to stainless steel pot, add ginger, cooking wine and onion, add pork head, bring to a boil with strong fire and blanch for 1-15 minutes, while blanching, skim off the blood powder on the water surface with a spoon.

5: Take the boiled pig's head out of the pot, put it in clean water and clean it again. Use tweezers to pull out the remaining pig's hair, then scrape off the white skin on the corner of the mouth with a knife, then freeze it and take it with the brine. Some bittern friends marinate directly in the pot without blanching after pickling. Only in this way, there will be a lot of blood in the brine. If the cleaning of the brine is not in place, it is easy to cause the brine to deteriorate, especially in summer.

marinating method of pig's head meat (2)-preparation method of spice package

Speaking of the preparation method of spices for braised pork, many white people will find it mysterious and tall. Actually, the spices used in braised pork head meat are the most basic and simple spices on the market. Because pork itself has a strong meat flavor, it doesn't need too complicated spices to enhance the flavor. On the contrary, if the use of spices is too complicated, its spicy taste will mask the taste of pork itself. A braised pork that can't taste the smell of meat is definitely unqualified braised pork.

when preparing braised pork spice package, we should first understand the characteristics of spices and what role they play in braised pork. Spices have two functions in braised pork: one is to increase the flavor, and the other is to cover up the smell of pork. Theoretically speaking, most spices have the functions of increasing fragrance and covering up odor at the same time, but their own fragrance and odor are different because of different varieties of spices. For example, star anise, fennel, cinnamon, etc., have strong fragrance and small odor, so they are used in braised pork in large quantities; Like Kaempferia kaempferia and Angelica dahurica, although their own fragrance is strong, their odor is also heavy. When preparing spice bags, their dosage should be appropriately reduced, otherwise their own odor will cover up the meat flavor. This is the reason why the braised pork made by some braised friends is too strong; For example, Amomum tsao-ko and Amomum Tsao-ko have light fragrance but heavy odor, so the amount of such spices used in braised pork should not be too much. Finally, there is a kind of spices with special fragrance, such as citronella, clove, etc. For this kind of spices, the usage is particularly small.

With a general understanding of these basic knowledge, it will be much easier for us to prepare the spice package. Firstly, consider the spices with strong fragrance and small odor, such as star anise, cinnamon, fennel, etc., and use these spices as the main spices of the package, and the dosage is also large; Secondly, add some kaempferia rhizome, angelica dahurica, Amomum tsaoko, Alpinia katsumadai, white button, fragrant sand, etc. This kind of perfume has a heavy odor itself, so the dosage should not be too much; Then add spices with special fragrance, such as cloves, citronella, etc., and the usage must be less; Finally, in order to reduce the greasy feeling of pig's head meat, you can add some dried tangerine peel and use the fruit acid of dried tangerine peel to relieve the greasy feeling of pork. This simple method basically constitutes the basic skeleton of braised pork spice package. More than 1 kinds of spices are enough for making braised pork at home.

the marinating method of pig's head meat (3)-the making method of spiced brine

all the tastes of braised pork need brine to conduct. When cooking braised pork at home, there is generally no old brine, so we need to make a pot of new brine ourselves. Let's share the method of making new brine.

Based on a new pot of 2 kg brine (less cooking, reduced spices in proportion):

Spice formula: 2 g star anise, 15 g cinnamon, 1 g Amomum Tsaoko, 1 g Kaempferia Kaempferia, 2 g clove, 2 g fennel, 1 g angelica dahurica, 15 g white button, 15 g Amomum Tsaoko, 15 g dried tangerine peel, 1 g licorice, etc.

1: making soup stock

5 kg of fresh pork leg bones, half a hen, half an old duck and 1 kg of chicken feet. Blanch all the raw materials, clean them, put them in a halogen pot, add 3 kg of water (about 2 kg of old soup after boiling), 1 g of ginger and 5 g of cooking wine, boil them with strong fire, skim the floating powder, then simmer them for 4 hours, and then filter them with a sieve to get about 2 kg of old soup.

2: sugar color making

5 grams of rock sugar, 5 grams of boiled water and 3 grams of vegetable oil. Heat a wok, pour in vegetable oil, then pour in rock sugar, turn on medium heat, turn the rock sugar with a spatula until it is fried, then stir the sugar color with a spatula, immediately turn to low heat when the big yellow bubbles appear in the wok, and quickly pour in the prepared boiling water when the big yellow bubbles in the wok disperse and become uniform bubbles and the sugar color is brownish red, and simmer for 3 minutes. The fried sugar is slightly bitter and sweet, and it is burgundy.

3: making bittern oil

Use 5 kg of pork plate oil, cut it into small pieces, boil it in boiling water, and immediately take it out of the pot for later use. In another wok, pour the boiled pork offal into it, add 3g of water, 2g of star anise, 1g of cinnamon, 2g of ginger, 2g of scallion, 1g of cooking wine, refine with low fire until the oil of pork offal is exhausted, and then remove the oil residue and other material residues.

4: making brine

put spices into gauze bags, soak them in warm water for 3 minutes, and then wash them with clear water twice for later use. Boil the soup stock, put it into the spice bag, add 3g of salt, 3g of sugar color, 2g of crystal sugar, 3g of chicken essence, 1g of pepper and 5-6 dried peppers, pour in the prepared bittern oil, and simmer for 3min to obtain the bittern.

let the boiled brine stand still, and don't stir it at will. When you need to marinate, you can burn it and put in the ingredients that need to be marinated. The material package for braised pork can be marinated for three times at a time, and a new material package can be replaced after three times. Brine can be used for a long time if it is properly preserved. Every time you marinate meat, the brine needs to be more than 5 cm. If the brine is not enough, you need to add new old soup or water.

the marinating method of pig's head meat (4)-the preservation method of brine

for most novices to make braised pork, the preservation of brine is a big problem, and it will be soulful and sour if you don't pay attention. Therefore, we really need to work hard on how to preserve brine.

Bittern often marinates meat, so there will be a lot of impurities left in it, such as meat residue, spice residue, blood powder, etc. These impurities are all easily rancid substances, and they are also the chief culprit of the sour and sour brine. Therefore, it is particularly important to clean up the brine. Here's how to share the specific details:

1. Every time you finish marinating vegetables, you need to salvage the impurities in the brine with a filter screen to prevent the meat residue from rancidity in the brine and cause the brine to deteriorate;

2: After each marinating, skim off the bittern oil on the surface of the bittern, then skim off the black layer of blood powder, then pour the bittern oil into the bittern, and let it stand still after boiling;

3: Brine should be boiled once in the morning and evening in summer and once a day in winter. After boiling, it should be kept still. Do not stir it at will or splash it into raw water.

4: the environment for storing brine should be ventilated and breathable. Do not put the boiled brine pot directly on the ground in summer, because the bottom of the pot is in direct contact with the ground, which is not conducive to heat dissipation, and it is easy to cause the brine to swish and sour. If you have to put the pot on the ground, put an iron frame or brick on the bottom of the pot;

5: filter the brine with gauze every three days and clean the brine once a week. Specific practice: Boil the brine and pour a small amount of cold water, and the blood in the brine will gradually emerge. At this time, use a spoon to quickly skim off the emerging blood. This step should be quick and easy, and the blood will be scattered when the brine is boiled. After repeated cleaning for 2-3 times, the brine will become clean and clear;

6: If the brine is too viscous, you can pour fresh chicken blood into the boiled brine, boil it for 2-3 minutes with low fire, and then filter the snow.

7: If the brine is not used for a long time, it can be frozen. You can also add more salt to the brine to ensure the quality of the brine. When you need to marinate in the later stage, you can dilute the salt with water. This method can preserve the brine for 7 or 8 days.

marinating method of pig's head meat (5)-marinating skills of pig's head meat

First, boil the prepared brine for seasoning. Because the meat quality of pig's head meat is thick and the fat meat accounts for a relatively heavy proportion, the fat meat is not easy to be salted, so the bittern taste of braised pig's head meat is salty, and this salinity reaches a slightly bitter state when tasted with the mouth. After the salt flavor is prepared, add a small amount of rock sugar to taste. Adding rock sugar has two advantages, one is to increase the aftertaste of braised pork, and the other is to reduce the irritation of salt on the tongue, so that braised pork tastes soft and has no obvious salty stimulation. Then add some ginger and cooking wine. Ginger not only has the effect of removing fishy smell, but also has the effect of appetizing. Cooking wine mainly removes the fishy smell of meat. Finally, add a spice-dried tangerine peel. As we all know, pig's head meat has a lot of fat and tastes greasy. Adding dried tangerine peel just makes use of the sour taste of dried tangerine peel to reduce the greasy feeling of pig's head meat. As for the dosage, it is more appropriate to add 3 grams of dried tangerine peel to 5 kilograms of brine; Ginger materials are controlled within 1g; About 5 grams of cooking wine. The most important thing is to remember to put the spice bag into the brine. In addition, you can also add a small amount of pepper and pepper to taste, so that you can't eat hemp and spicy taste.

To marinate the fat meat such as pig's head meat, it is generally marinated in medium fire to make the pig's head meat oil as much as possible, which is also a small skill to reduce the greasy feeling of pig's head meat. Under normal circumstances, after the pig's head is blanched, the marinating time is about 1 hour and 15 minutes. Of course, this is not a fixed marinating time, because the feeding time of each pig is different, and the aging of pig's head meat is different. Under normal circumstances, marinating for 1 hour and 15 minutes is just right. Of course, it still depends on experience to determine whether the pig's head meat is soft and rotten. Generally, you press the skin side of the pig's head with your fingers. If your fingers are soft and have obvious elasticity, it proves that the pig's head is cooked and the marinated temperature is just right. If it is hard, it needs to be marinated for a while.

after the pig's head is marinated, remember to add chicken essence to taste before taking out the pot. Generally speaking, 5 kg of brine can marinate about 3 kg of pig's head, and 1-15 g of chicken essence can be added, and the pig's head can be taken out in 3 minutes after adding chicken essence.

The pork head is marinated for a long time, so the sugar color used for the color matching of pork head cannot be added too much at one time. Under normal circumstances, when the pig's head is cooked, there is no need to color it. In the process of marinating, depending on the color of the pig's head, sugar color is added in batches as appropriate. If the sugar color is added too much at the beginning, it is easy to cause the final marinated product to be too dark. The easiest time for pighead meat to be colored is after marinating for 7 minutes, that is, 45 minutes after the pighead meat is marinated in the pot. At this time, the pigskin is ripe and it is also the easiest time to be colored. At this time, you can add a small amount of sugar color in batches according to the depth of the skin color of the pig's head meat. This can avoid the embarrassing situation that the pig's head meat is too deeply colored. It doesn't matter if the color of the pork head is lighter when it is out of the pot, because the color will be oxidized and deepened during the placing process, which also reserves space for the color of the braised pork to be oxidized and deepened.

Braised pork head (6) —— Coloring skills of braised pork

The most common way to color braised pork is to use sugar color, and gardenia and turmeric are the most common spices that can be used for coloring. Others include red rice and red rice powder.

let's focus on the color of sugar first. There are many versions and sayings on the internet about fried sugar. Most people prefer to stir-fry the sugar color a little, and they should not be bitter. Today I will share what the sugar color of our physical store is like. In fact, if you want to achieve the best effect of sugar color in braised pork, you really can't fry it too tender when frying. The standard of our fried sugar color is: the sugar color is semi-bitter and semi-sweet, and the bitterness and sweetness coexist in the mouth. Generally speaking, it is bitter first and then sweet, and the color is deep red, which can also be said to be burgundy. This sugar color has the best coloring effect in braised pork. If the sugar color is tender, the sweetness will be biased and the color will be too light. When this sugar color is added to brine, the coloring effect is not good if the dosage is less; If the dosage is too much, the brine will be sweet, which will affect the taste of the finished product. If the sugar color is fried too old, it is not good to turn it into pure bitterness. If this sugar color is added to the brine, it will not only make the brine bitter, but also make the finished product black. Therefore, frying sugar color is a purely technical activity, and the key lies in mastering the temperature. At the same time, when frying sugar color, because everyone uses different stoves and temperatures, it is impossible to have a fixed time and standard for the frying method of sugar color. Therefore, this can only rely on their own continuous practice to accumulate their own experience. The following is a sugar-colored frying method:

5g of rock sugar, 5g of boiled water and 3g of vegetable oil. Heat a wok, pour in vegetable oil, then pour in rock sugar, turn on medium heat, turn the rock sugar with a spatula until it is fried, then stir the sugar color with a spatula, immediately turn to low heat when the big yellow bubbles appear in the wok, and then quickly pour in prepared boiling water when the big yellow bubbles in the wok disperse and become uniform bubbles and the sugar color is brownish red, and simmer for 3 minutes. The fried sugar is slightly bitter and sweet, and it is burgundy.

The coloring in braised pork has certain skills in the use of sugar color. In the process of braised pork, the sugar color should not be added too much at one time, but should be added in batches according to the depth of color. Otherwise, once the color is found to be too dark, there is no other way except adding water, and once water is added, the amount of spices and salt in the brine will be added again, which is too troublesome to operate. Therefore, every time you add sugar, it should be less and not more.

as for monascus rice and monascus powder, it is not recommended to add them directly to brine. If directly added to brine, the color of the final product will be reddish or blood red, which