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.

Sichuan style roasted pettitoes

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

Preparation: pickled mushrooms

Soak mushrooms in warm water. Don't soak it for the first time, because it is dirty. Change bubbles for the second time. Keep the water this time, don't pour it out.

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

Step 1: Boil

Buy trotters and wash them. Just boil them in water. Don't put anything in it Cook them in white water. There will be a lot of blood bubbles when the first pot is cooked. 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 shallots. ) Test the cooking degree of pig's trotters with chopsticks. Waiting for the opening soon. You poke it with chopsticks. If the skin is soft, you can poke it in, which is generally ok.

Copy of the second process

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

The hoof flower soup is obviously well preserved and very fragrant.

Want a big pot, here, put your favorite spices such as pepper, star anise, pepper and sugar. Don't burn too much oil, too much spice will burn.

Stir-fry in the pig's trotters. At this time, you must get a rotten dress, because the pig's trotters are boiled in water, and the oil in the pot will spill everywhere.

Stir-fry for 5 minutes, the oil does not overflow, and the fragrant smell is also fried. The basic trotters are ok. Add soy sauce at this time, the color will change.

Then add mushrooms. At this time, add the water for soaking mushrooms 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 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, fat and not greasy.

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

The third is incense. The smell of pig's head meat is very attractive. Slice the pig's head and put it in the pot. Sprinkle with sesame oil and sprinkle with some coriander. The fragrance is overflowing and always attracts people's appetite.

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