Gourmet practice
1, clean the pig's head, split it, and cut off earrings, canthus, lymph nodes, nasal cartilage and other impurities. Pig brain is used for other purposes. Cut the boneless pig's head meat into 5 pieces, put it in clean water, scrape and wash it repeatedly, remove all impurities and blood stains, put it in a clean water pot for 20 minutes, take it out and wash it;
2. Cook the cooked pig head together with the skull in a clear water pot, skim off the floating foam, and cook until it is 70% mature. Take it out, cool it a little, change blocks, and pour the soup into a basin for clarification;
3. Put another clean pot on fire, add sugar and fry until brown, and put it in a bowl for later use. Then put the clarified original soup into the pot, add the pork head meat, and add sugar, soy sauce, white sugar, refined salt and Shaoxing wine to adjust the color. Put star anise, pepper, fennel, clove, cinnamon and onion ginger into gauze bags, tie them tightly and put them in a pot. Simmer the pig's head with low fire until it is crisp and rotten, remove the oil slick, and thicken the soup with high fire.
Gourmet special
The color is ruddy, fragrant and mellow, salty and sweet, fat but not greasy.
Actually, pig's head meat is easier to cook. Just steam the slices and dip them in your favorite hot pot seasoning.