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.

preparation

Soak the pig's head in water, wash it, remove the fine hair with tweezers, cut off the ears, remove the pig's eyes, lips, ear rings, nose and face, split it into two pieces, split the chin into three pieces, then soak it in water and float the blood. Boil in a 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 the marinade, add the meat, fennel, cinnamon, soy sauce, refined salt and water, first boil it with high heat, and then cook it with high heat for about 3 hours until the meat is crisp and rotten.

characteristic

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.

Sichuan style roast pig's trotters "

Ingredients: trotters, ginger, onion, soy sauce, sugar star anise, pepper, mushrooms.

Preparation: soak mushrooms

Soak mushrooms in warm water. Don't soak them for the first time because they are dirty. Change the bubble for the second time. Keep the water this time and don't pour it out.

Mushrooms can be soaked for a long time, usually cooked the next day, and soaked the day before.

The mushrooms are soaked and diced.

The first step: boiling

Buy pig's trotters and wash them. Just boil them in water. Don't put anything in them. Boil them in white water. When the first pot is boiled, there will be a lot of blood bubbles. At this time, pour all the first pot, rinse the trotters with cold water, add water again and cook for the second time. Put ginger and onion this time. (Just beat the ginger and put two onions.) The degree of cooking of pig's trotters is tested with chopsticks. It's almost time to wait for the opening. You poke it with chopsticks. If the skin is soft and can be poked in, it's generally ok.

Second working procedure copy

This process is mainly to color and flavor pig's trotters. Pick up the cooked pig's trotters and let them cool for 10 minutes.

The hoof soup is obviously preserved and fragrant.

Want a big pot, come on, put pepper, star anise, pepper, sugar and other spices you like. Don't spicy the oil, don't burn too much, and the spices will paste when it gets too big.

Stir-fry in the pig's trotters pot. At this time, be sure to get a rotten dress, because the pig's trotters are cooked with water, and the oil in the pot will splash everywhere.

Stir-fry for 5 minutes, the oil doesn't spill, and the fragrance of the fragrance is also fried. The basic pig's trotters are ok. At this time, add soy sauce and the color will change.

Then add mushrooms. At this time, the water for soaking mushrooms is added to the pot. Don't use tap water. The water for soaking mushrooms is much better.

Pig head meat:

There are four kinds of delicious pig's head meat:

One is fat. Eating pig's head meat is mostly to make it fat, but this kind of fat is different from other meats in that it is thin and fat but not greasy.

The second is glutinous. I still can't figure out how the cooking of the pig's head cooked in the old soup in the east, west, north and south is so consistent. Always cook the meat crisp but not rotten, crisp and delicious.

The third is incense. The fragrance of the pig's head meat is tempting. After slicing the pig's head meat into a pot, pour it with sesame oil and sprinkle some parsley. The overflowing fragrance always attracts an appetite.

The fourth is brittleness. The brittleness of pig's head meat is because the pig's ears contain brittle bones, and the brittle bones are wrapped in meat. Therefore, the brittleness of pig's head meat is waxy and hidden, which has a unique flavor.

"Yellow Dog Pork Head Meat" is a traditional famous dish in Suqian, Jiangsu Province, with a history of more than 200 years. This dish is loved by local people because of its ruddy color, rich fragrance, fat but not greasy, rotten but not creamy, pure and tender taste.

There is an interesting legend about the "yellow dog pig's head meat" in Suqian.

According to legend, Emperor Qianlong of Qing Dynasty visited Jiangnan six times in his life, including staying in Suqian five times. Once, when Emperor Qianlong went to Suqian, he didn't disturb the local officials first, but just disguised himself with several bodyguards and went to Suqian city to make an unannounced visit. Qianlong and his party wandered around the city, and before they knew it, it was noon, when the emperor felt a little hungry.

At this time, they came to the east street in Suqian, only to feel that there were waves of fragrance floating with the breeze, so they hurried all the way along the fragrance. I saw a pub selling pig's head meat not far away. Emperor Qianlong, who used to eat delicacies in his palace, couldn't believe that pig's head meat would smell so fragrant when he saw it. He asked for a pig's head meat in doubt, and only after tasting it did he know that the pig's head meat in this store was really good. At that time, he hit the table and praised: "Delicious, delicious, really good food?" Then he told the guards to call the store and asked, "What's your name?" The shop owner replied, "guest officer, the villain's surname is Huang Mingshan, and he is called Huang Gou." Qianlong laughed and said, "Yellow dog, what an ugly name, but your yellow dog's pig's head meat is delicious."

After Emperor Qianlong left, Huang Sancai heard people say that the guest officer who just praised him for his delicious pig's head meat was today's holy one, so the shrewd Huang Sancai couldn't help but leave the bowl of broth left by Master Qianlong, and changed the signboard of the pub to "Yellow Dog Pig's Head Meat Restaurant". Since then, Yellow Dog Pig's head meat has become famous, and its business is booming, which has been passed down from generation to generation. Let's talk about the method of making yellow dog pig's head meat.

Raw materials: pig head 1 piece? About 9000 grams of Suqian sweet oil 250 grams of star anise, cinnamon, fragrant leaves, cloves, ginger slices, garlic kernels, chopped green onion, refined salt, cooking wine, monosodium glutamate, fresh soup, sesame oil and salad oil.

Method:

1? Clean and split the pig head, remove the skull and lymph meat, and cut off the ear ring, eye socket, pig mouth and pig nose? For other purposes, cut the clean meat into large pieces, soak it in clean water to remove blood, then put it in a boiling water pot for about 10 minute, and then take it out and cut it into 3 cm square pieces.

2? Clean the pot, heat it with salad oil, stir-fry ginger slices and garlic, add fresh soup and pork head meat, then pour sweet oil and cooking wine, boil and remove the floating foam, put it in a spice bag with star anise, cinnamon, fragrant leaves and clove, cover the pot and simmer for about 15 minutes, then add refined salt and sugar, and turn it down.

Fuyunlou Meat Shop opened in 1896, which is one of the famous "time-honored brands" in Beijing. Su is famous for its unique meat products, such as sauced pork head, sauced elbow flower, smoked chicken, roasted donkey meat and so on.

Method:

(1) The method of sauced pork head is basically the same as that of sauced pork and sauced elbow flower. Fresh pig heads should be used (followed by those frozen, and the heads of old sows and husband pigs should not be used). Eye hair and ear hair should be dug out, and impurities such as dirt and meat dates should be removed, which should be chopped into two pieces, scrubbed clean, boiled in a clear water pot, and then boiled in a soup to remove the odor.

(2) Add proper amount of salt, soy sauce, pepper, aniseed, fennel, cinnamon, onion, ginger and other seasonings (spices can be packed in gauze bags) according to the weight of the pig's head. When it is cooked until it is 67% mature, remove it and take advantage of heat to remove the bones, that is, it becomes a pig's head blank.

(3) Put the boned pig's head blank in another pot, leaving a "soup eye" in the middle, add cook the meat stock, add some water to make it salty and light, add the above seasoning, and add the pot cover sauce.

(4) The temperature of the sauced pork head is very important. At first, it should be cooked with high fire for about 90 minutes, then gradually remove the fire, add a proper amount of cooking wine when the soup turns back, and then simmer with slow fire until it is cooked. When cooking, move quickly and accurately, or you will break the meat. Sauce processing time is generally about 4 hours.

(5) When cooking, press the pig's ears and arch mouth under it to make it irregular and square. After fishing the meat, add a proper amount of monosodium glutamate to the soup, and brush the pork head with a layer of sauce while it is hot.

Features: beautiful appearance, bright brown color, strong flavor, rich in glial protein, fat but not greasy.