Raw materials and formula

Pig head 25kg fennel 13g

35g of Zanthoxylum bungeanum and 500g of onion (clean).

50g fresh ginger of star anise125g

Cinnamon 75g salt1.25kg.

manufacturing technique

(1) Remove the hair from the pig's head, dig out the ear hair and other sundries, and wash them. Then dig out the mouth strips, split the pig's head, take out the pig's brain, soak it in clear water, drain the blood stains, and then soak it in water at 80℃ 15~20min.

(2) Before filling the pot, check the tenderness of the pig head. Put the old one on the bottom and the tender one on the top. Then add water and seasoning. First, cook with high fire, 1h, then switch to low fire, and cook for 2 ~ 3 hours before and after, subject to being able to peel off the flesh and blood by hand. It is important to master the temperature and time. If the fire is big and lasts for a long time, the pig's head will be boiled and the output will be reduced. Small fire, short time, poor color, fragrance and taste of products.

(3) After the pig head is out of the pot, remove the bones and ladders, dig out the eyeballs, and then put the meat into the original pot to cook. Cooking back to the pot is to make the pork head taste again and achieve the purpose of disinfection. Cook on low heat 15 minutes.

Preparation materials of braised pork head meat:

Ingredients: 500g of pig's head meat.

Seasoning: 5g pepper, 5g cinnamon, 3g clove, 3g star anise, 5g sugar, 4g pepper, 50g salt, 50g soy sauce, 5g white wine and 3g white vinegar.

Braised pork head in brown sauce:

1. Clean the uncleaned pig hair with charcoal fire, soak it in clear water for about 5 minutes, pull out the uncleaned pig hair with pliers, wipe the inner and outer surfaces with salt, and marinate it for about 15 minutes.

2. Put about 8 bowls of water in the iron pot, boil until it is wide open, add the pork head, cover it for about 3 minutes, take it out, rinse it with water, and hang it in a ventilated place to dry.

3. Sew the seasoning in a porous cloth bag, tie the bag mouth tightly to avoid leakage, put it in a pot, add 5 bowls of clear water, cook for about half an hour, and then add sugar, pepper, white vinegar, soy sauce and wine to make a complete brine.

4. Put the pig's head in the brine, cover it and cook for about half an hour, then take it out for eating.

5. The remaining salt water can be used for further processing or other salt water foods, such as squid and eggs.

Answer supplement

Practice of pig's head meat in Suqian

raw material

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

prepare

Soak the pig's head in water, wash it, remove the fine hairs with tweezers, cut off the ears, remove the pig's eyes, lips, earrings, nose and face, split it in two, divide the chin into three pieces, then soak it in water to float the blood. Boil in the pot for half an hour, remove, wash and cut into pieces. Put oil in the pan, stir-fry the sweet noodle sauce until it is sweet sauce color, add marinade, add meat, fennel, cinnamon, soy sauce, refined salt and water, first boil it with high fire, and then cook it with high fire for about 3 hours until the meat is crisp and rotten.

trait

The fat meat is crisp and rotten, the lean meat is fresh and fragrant, the taste is pure and tender, and the aroma is fragrant.