Taste: salty and umami flavor technology: preserved pig's head making material: main ingredient: pig's head 1500g.
Seasoning: 50 grams of soy sauce, 4 grams of white wine, 4 grams of sugar, 8 grams of salt and 4 grams of spiced powder teach you how to cook bacon. How to cook preserved pig's head meat is delicious? 1. Burn the pig hair with charcoal, soak it in water for a while, scrape it with a knife, wash and drain it, cut it into sections, put a string in each section, and put salt on the surface for later use.
2. Mix light soy sauce, sugar, allspice powder and salt, and put it in a container that can hold pig's head meat.
3. Put about 10 bowl of clean water into a large pot, boil until it is wide open, add the pickled pig head, cover and cook for a while, take out the pig head, put it in a drying basin, remove the mucus, and hang it in a windy place to dry.
4. Add the wine into the soy sauce container and stir well. After the pig's head is soaked, marinate it for 3 hours. If it is at night, it is best to marinate it until the next morning and then take it out to dry.
5. Take out the pickled pork head, string it with bamboo poles, dry it in a good place, and put it away for about 3 days. The practice of braising pig's head meat in brown sauce introduces the cuisine and its efficacy in detail: the formula of nourishing yin and nourishing yin pickles and the formula of malnutrition and anemia.
Taste: spiced process: braised pork head material: main ingredient: 500g pig head.
Seasoning: 5 grams of pepper, 5 grams of cinnamon, 3 grams of clove, 3 grams of star anise, 5 grams of sugar, 4 grams of pepper, 50 grams of salt, 50 grams of soy sauce, 5 grams of white wine and 3 grams of white vinegar teach you how to cook braised pork head, and how to cook braised pork head is delicious.
2. Put about 8 bowls of clear water in the iron pot, boil until it is wide open, add the pig's head, cover it for about 3 minutes, take it out, rinse it with clear 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.