The taste of braised pig's head is spiced. Braised pig's head is a little special among many kinds of braised pork, because it looks a little scary, but this will not affect the taste of braised pig's head, nor will it affect people's eating it too much, but it is necessary to master the practice of braised pig's head skillfully.

Although the pig's head looks bad, it can still make a very good pot-stewed taste by adding some appropriate ingredients.

pork head, onion, ginger and garlic, crystal sugar, salt, monosodium glutamate, pepper, star anise, cinnamon, dried pepper, cooking wine, soy sauce, fragrant leaves and dried tangerine peel.

1. Wash the pig's head, cut it into two pieces, put it in a pressure cooker, and add all spices such as onion, ginger, garlic, pepper and star anise.

2. Add appropriate amount of salt, cooking wine, soy sauce, monosodium glutamate and appropriate amount of water, then boil over high fire and turn it into low-heat brine for 15 to 2 minutes;

3. After turning off the fire, let it release its pressure, soak for several hours to taste, and finally take it out of the pot and slice it.

home-cooked braised pork head

If you have time to cook pork head at home, you should stew it slowly so that the flavor can enter the meat.

pork head, dried pepper, ginger, fragrant leaves, star anise, cinnamon, pepper, clove, soy sauce, salt and chicken essence.

1. Wash the pig's head, cut the dried pepper into pieces, and then wrap the pepper, clove and dried pepper with gauze;

2. Add a proper amount of water to the pot, add all the spices and bring to a boil;

3. Then pour in seven tablespoons of soy sauce, add five teaspoons of salt after coloring, and then add the pig's head meat;

4. Cook the pig's head until the meat can be penetrated by chopsticks, then add a proper amount of monosodium glutamate to taste and soak for several hours.

besides pig's head meat, you can also add some pig's tail or other ingredients.

Tips for marinating pig's head meat

1. The pig's head meat should be cleaned, especially in some places where the hair is not easy to clean, and it can be singed with fire;

2. When making, if time permits, you can choose to eat casserole and stew it slowly, which will make it more delicious;

3. For eating in summer, you can let it cool, make a cold salad, and prepare some dipping juice.

the first is the pretreatment of pig's head meat. The commonly used blanching water has limited effect on some raw materials with strong fishy smell. Therefore, rinsing with running water with cold water means soaking in cold water, and then turning on the tap to control the small water flow, so that the cold water can continue to overflow and take away the odor when the pig's head meat is cold soaked, so that the blanching effect will be much better after one to two hours.

The second point is the matching of spices. For pig's head meat with a strong fishy smell, the dosage of Amomum tsaoko and cinnamon can be increased, and some angelica dahurica and cardamom can be properly matched, which can get a better effect of removing foreign substances during marinating. The dosage of Amomum tsaoko can be promoted to the position of minister at most, while the dosage of Angelica dahurica and cardamom is best controlled in the position of seasoning. If the selected pig's head is thick in sebum, the dosage of ginger can be appropriately increased and enhanced.

For any fleshy food, their own fishy smell comes from their own oil and water, and rinsing is the effect of replacing water and reducing oil, while Tsao Tsao-ko and Radix Angelicae Dahuricae, spices, are also aimed at the fishy smell of oil itself. Generally, the fishy smell can be well controlled through these two steps.