Ingredients: pig elbow, onion, ginger, star anise 1, cooking wine, salt, sugar and nutmeg.

Production process:

1, boneless pig elbow, pickled with salt, sugar, cooking wine, onion and ginger for one night in advance.

2. Put the pickled elbow into a casserole, add cooking wine, water, salt, aniseed, onion ginger, a little sugar and nutmeg and cook.

3. Turn off the fire when it is cooked to 70% maturity, and soak it in the soup for 3-4 hours to taste.

4. Then pick up the elbow, roll the skin outward, roll a layer of gauze for steaming steamed bread outside, tie the roll tightly with thread, and wrap a layer of plastic wrap outside, which is more hygienic.

5. Finally, put the layers of wrapped elbows in a stainless steel flat plate and press a particularly heavy stone on it for 8- 10 hour.

6, untie the pressed elbow, cut into thin slices with a knife, add garlic, soy sauce, vinegar and sesame oil to eat.

Tip: It's best to cook in winter so that the meat won't go bad.

Second, the pig's head presses the meat

Ingredients: pig's head 25kg, fennel13g, pepper 35g, onion (clean) 500g, fennel 50g, fresh ginger125g, cinnamon 75g, salt1.25kg.

Production process:

1, first remove the hair from the pig's head, dig out the ear hair and other sundries, and wash them clean. 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℃ 15~20 minutes.

2. Check the tenderness of the pig's head before filling the pot. Put the old one on the bottom and the tender one on the top. Then add water and seasoning. First, cook with high fire, 1 hour, 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.

Third, the pig's head presses the meat.

1, half a pig's head, cut into several large pieces with a knife, which is convenient for loading into the pressure cooker.

2. Boil the water in the pot, put the pig's head in, and skim off the blood foam. Scalding water is a common method of pretreatment before sauce, aiming at eliminating blood stains and fishy smell. After this treatment, the pig's head is made into sauce, and the finished product has smooth surface, mellow taste and good quality.

3. Add water to the pressure cooker, put the cooked pig head, add onion leaves, ginger slices, salt and soy sauce, and stew the seasoning. This bag of material can make ten Jin of meat, so I only poured one third.

4. After the pressure cooker is aerated, press 15 minutes. Turn off the fire. After the gas is released, open the lid and take out the ears, because pig ears are thin and easy to cook. If they are pressed too soft and rotten, they will lose their crispness. Turn the rest of the pig's head over, cover the pot tightly, and continue the fire 15 minutes. Turn off the fire when it is not hot and separate the bones from the meat.

5. Put the boneless meat into the soup pot, continue the fire for 5 minutes, turn off the fire, and take it out after cooling.

Fourth, the ancient method of pressing pig's head meat

Ingredients: 3 pig heads, 2 pigskins and 4 Jess Zhang bean curd skins.

Material A: (cooking wine1000g, salt 500g, monosodium glutamate 300g, star anise and pepper 200g each, onion, ginger and pepper100g each, fragrant leaves 50g), minced garlic 20g and soy sauce 50g.

Production process:

1, the pig's head is burned off, scrubbed clean, soaked in cold water 1 hour, scalded in the pot 15 minutes.

2. Take a big soup bucket, pour 25 kilograms of clean water into the pig's head, add material A to boil over high fire, and simmer for 3 hours until the pig's head is boneless.

3. Remove the pig bones and fat, take a square plate, cut off the pigskin from the bottom, chop the pork, put it neatly on the pigskin, spread the dried tofu skin on the pork, steam it in a steamer for 20 minutes, take it out, put another plate on the steamed pork for 6 hours, and put it in the refrigerator for 2 to 3 hours.

4. When eating, take the pressed pork, slice it on a plate, and mix it with soy sauce/garlic sauce.