Pig's head 25kg Fennel 13g

Pepper 35g Onion (net) 500g

Dashi 50g Fresh Ginger 125g

Cinnamon 75g Salt 1.25kg

Production process

(1) Remove the hair from the pig's head, dig up the ear hairs and other sundries, and scrub it clean. Then dig the outlet strip, split the pig's head, take out the pig's brain, soak it in water, discharge the blood stains, and then soak it in water with the temperature of 80℃ for 15~20min.

(2) before loading the pot to check the old and young degree of pig head , the older on the bottom, the younger on the top. Then put in water and seasonings. First boil over high heat, 1h after switching to low heat, before and after **** cook 2~3h, to be able to use your hands to pick the bones away from the meat shall prevail. Mastery of fire and time is very important, fire, long time, pig head boil rotten, reduce the yield; fire small, short time, the product color, aroma and taste are poor.

(3) After the pig's head out of the pot, remove the bones and ladder, dig out the eyeballs, and then put the meat into the original pot to cook. Back to the pot to cook is to make the pork head meat again into the flavor, and to achieve the purpose of disinfection. Cooking over low heat for 15min is sufficient.

Respondent: Wen Suen's Thoughts - Assistant Grade 2 1-7 10:08

I found a lot of information, you read one by one

1:≮ Gourmet Ingredients ≯

Male pig's head 1 (about 4,000 grams), commonly used seasoning in appropriate quantities.

≮Gourmet practice ≯

1, the pig's head will be cleaned and split, cut off the ear rings, eye corners, lymph nodes block, nose meat cartilage and debris. Pork brain for another use. Will be removed from the bones of the pork head meat cut into 5 pieces, into the water, repeatedly scrape and wash, remove all the debris blood, put the pot of water blanching for 20 minutes, and then fished out and washed;

2, will be blanched and washed pork head meat put in a pot of water together with the skull boil, skimmed off the froth, cooked to five mature. Fish out a little cool, change the chess piece, soup poured into the basin to clarify to be used;

3, another take the net pot on the fire, add sugar fried sugar color, into a bowl to be used. Then put the clarified stock into the pot, put the pork head, add sugar color, soy sauce, sugar, refined salt, shaoxing wine to adjust the color. Gauze bag with star anise, pepper, cumin, cloves, cinnamon, onion and ginger, tied into the pot, small fire will be stewed until crispy pork, remove the floating oil, and then large fire thick soup is complete.

≮Food Characteristics≯

Ruby color, glutinous and mellow, moderately sweet and salty, fat but not greasy.

2: marinated pork

Raw materials: 1 pig head, 250 grams of green onion, 250 grams of ginger, 5 grams of cardamom, 10 grams of ginger, 5 grams of licorice, 10 grams of peppercorns, 10 grams of Chenpi, 5 grams of cloves, 10 grams of cassia, 25 grams of salt, 20 grams of sesame oil, 75 grams of sugar, 100 grams of wine, 10 grams of spices, 10 grams of fructus herbicae, 10 grams of cumin, 100 grams of soy sauce.

Method: (1) the pig's head tweezers clean stubble, wash, pick off the skull, split into two halves, into the cold water pot to cook for about 30 minutes, remove the cold water to wash.

(2) the pot on the bamboo mat, filled with water, add salt, soy sauce, sugar, wine, scallions, ginger, with clean gauze bag pepper, dashi, cinnamon, strawberry, ginger, cloves, douguan, licorice, cumin loaded up, tied up the mouth, put the pot to boil, and then simmer with a small fire for about 40 minutes. After the various spices are fully flavored, put in the boiled and cleaned pork, boil, change to low heat and cook for about 3 hours, wait for the pork to be cooked, pick up and cool.

(3) will be brined pork removed, smeared with sesame oil to keep the oil moist, serving slices on a plate, pour a little marinade that is completed.

Features: red meat, soft and tender texture, rich marinade flavor, drunken flavor.

3:White Pig's Head Meat

White Pig's Head Meat is a kind of marinated meat product with unique flavor that the people around Changzhi like to eat. It is said that in ancient times, Lu'anfu (now Changzhi City) East Street Xiangjiao Xiangxiang Sun's family of the previous generation, in the field to learn the craft of bacon and pork, once in the brine pork but forgot to put soy sauce, when the master found, the meat has been cooked into eight mature. The master told him to immediately fish it out and rinse it with cool water, trying to find a remedy. If they put soy sauce on the marinade again, the time would be too short for the color to come on, and the meat would fall off the bone and turn into minced meat if the time was too long. They sat there for a day and a night without coming up with a good solution. Early the next morning, the master and disciples found soaked pork, white color, meat crisp and soft, skin shiny and fragrant. Cut into slices, mixed with garlic, feel fragrant and delicious, unique meat flavor. Later, the Sun family in Changzhi street brine "white pork" business, a generation of two generations passed down. Now, in his seventies, Mr. Sun, with the ancestral recipe brined white pork is famous in the Shangdan area. In the 1960 Jin Dongnan region of Shanxi Province Finance and Trade Technology Competition Conference, he crafted the white pork, won the "head and feet, underwater brine products," the first place in the project. Processing white pig's head meat is first to choose a good pig's head, and then the rosin with the fire melt open, the pig's head brush rosin, to be rosin cooled, you can strip the rosin, put in cold water soak, and finally the pig's head of the fine hairs in all places with the iron burned red hot off. After washing, the pig's head will be broken in half, and cut off the ear root and wash. Put a brine pot with old broth on the fire, put in the pig's head, do not add any seasoning, cook for two hours. Skim off the floating oil, fish out the pig's head, put into the cold water to soak into the white that is. When serving, the clean wet cloth spread on the board, take the pork head, with a fish belly knife will be sliced into the meat like wrapping paper as thin as the clouds, the larger the slice, the thinner the better. Sliced white pork, put into a small pot, put the right amount of salt, cucumber slices, chives, ginger and garlic sauce (ginger, garlic, vinegar) and sesame oil and mix well into the plate can be eaten. Characterized by: white meat, crisp, thin as paper, spicy and refreshing.

4: pig head meat features: beautiful appearance, color brownish red gloss, flavorful, rich in gelatin protein, fat but not greasy.

Methods:

1. The method of making pork head meat with sauce is basically the same as that of meat with sauce and elbow flower with sauce. To use fresh pig's head (frozen second, old sow, old pig's head is not used), to dig clean eye hair, ear root hair, in addition to clean dirt, meat dates and other debris, split into two pieces, scrub clean, into the pot of water to boil, change the soup and then cook, to remove the odor.

2. Cooked according to the portion of the pig's head plus an appropriate amount of salt, soy sauce, pepper, dashi, fennel, cinnamon, onion, ginger and other seasonings (spices can be packed in a gauze bag), to be boiled to six or seven ripe, fish out and take the heat to the bone, that is, into the pig's head billet.

3. will remove the bones of the pig's head billet yards in another pot, the middle of the need to leave "soup eye", into the old meat broth, to the right amount of water, so that the salty and light moderate, plus the above seasonings, plus the lid of the sauce.

4. The fire is very important in the sauce of pork head meat. To start with, it should be cooked over high heat for about 90 minutes, and then gradually remove the fire, add appropriate amount of cooking wine when the soup turns back, and then switch to simmering over moderate heat until it is cooked and rotten. When removing from the pot, the action should be fast and precise, otherwise it will break the meat. Sauce time is usually about 4 hours.

5. When removing the meat from the pot, press the pig's ear and arching beak underneath so that it is in the shape of an irregular square. After the meat, the soup with appropriate amount of monosodium glutamate, and take the heat of the pig's head to brush a layer of sauce that is ready.

5: production method: 1. raw materials organization: selection of eight counties in the eastern part of the Beijing area of the pig. This pig is not big, weighing about 50 kilograms, thin skin and tender meat, no big fat. Sauce pork head meat selection of fresh pig head, with rosin dehairing, and then put into boiling water to remove the rosin, and then the pig head under the chin of the meat skin picking, open the tooth plate bone, split the bone, soak in water overnight, scrape clean, with boiling water hot wash, remove small hair and hair roots. 2. Accessories: dashi, cinnamon, cumin and Shaoxing yellow wine. 3. production: first will choose a good cleaned pork billet, placed in the boiling old soup pot, high heat cooking to seven mature removed from the billet, clear off the cooking broth and froth, and then the pork bones spread on the bottom of the pot, the cooked meat yards on top, into the gauze bag with new spices, add enough water, high heat cooking 1.5 hours, slow cooking 1 hour, simmering for 0.5 hours, and finally a small amount of the remaining sauce uniformly rubbed in the sauce pork skin, so that it is glossy and shiny. Finally, rub the remaining small amount of sauce evenly on the skin of the pork head in the sauce to make it bright and shiny. Product characteristics: fresh color and taste, cooked and rotten not broken, skin elastic, sandwiched in the pancake to eat, taste thick, not fat and not greasy, skin and meat are good, both young and old. Cold plate wine, travel picnic, are suitable.

6:Name Suqian pork

Cuisine Jiangsu

Characteristics Fatty meat is crispy, the meat is fragrant, pure taste and tender, fragrant aroma.

Ingredients

One pig's head (about 2500 grams). 30 grams of refined salt, 7.5 grams of fennel, 7.5 grams of cinnamon, 40 grams of soy sauce, 50 grams of sweet flour sauce.

Production process

Pig head soaked into the water to wash, tweeze the fine hairs, cut off the ears, remove the pig's eye rings, lips, earrings, nose, face split into two pieces, chin split into 3 pieces, and then put into the water to soak, bleach away the blood. Boil in a pot of water for half an hour, fish out and wash and cut into pieces. Take the pot on the fire put oil, under the sweet noodle sauce fried into a sweet sauce color, add marinade, into the meat, fennel, cinnamon, soy sauce, refined salt and water, first with a strong fire to boil, and then braised fire to cook for about 3 hours until the meat is crispy into.

7: pig's head square meat

Pig's head square meat produced in Shanghai, also known as the "five spices pig's head square meat", nearly 30 years of history, the Department of the principle of imitation of Western-style ham, and the use of Western-style ham model and create a new species, the difference is that the pig's head as a raw material, the finished product weighs about 3.5 kg each, the price is cheap and beautiful, changing the pork head as a raw material, the finished product weighs about 3.5 kg each, the price is cheap and beautiful, changing the pork head as a raw material, the finished product weighs about 3.5 kg each. Inexpensive and delicious, changing the shape and flavor of pork, popular with consumers, pork square meat into "red", "white" two varieties, the former in the auxiliary materials to add more red soy sauce, the finished product was crimson, the latter increase the amount of salt, discretionary use of white soy sauce, the finished product is lighter in color. In the latter, the amount of salt is increased and white soy sauce is used to a lesser extent, giving the finished product a lighter color. Cut into slices when consumed, with the shape and flavor of Western-style products, but also easy to carry and store, is a promising popular meat products.

Raw material formula pork 50 kg onion 130 grams ginger 130 grams fennel 130 grams cinnamon 100 grams cloves 15 grams of white soy sauce 4 to 5 kg flavor 30 grams of sugar 1.5 kg crude salt 1.5 kg sodium nitrate 15 grams

Method

Production

1.white burn: pork into the pot, add water to the plane of the flood until the time to add a small amount of nitrate and salt 0.5 kg, with a high level of salt, and then add a small amount of salt and water. 0.5 kg, boiling with high fire, turning the raw materials with a spatula, skimming floating oil impurities, simmering 1.5 hours, simmering until easy to remove the bone, take out the water with cold water to remove heat, remove the large bones, remove the net small bones, bone, squeeze the eyes, scrape off the lip coat, pick out the bed of the teeth meat, the operation pay attention to keep the billet intact.

2. braised: the pot first pad full of gabions, to prevent the raw materials stick to the bottom of the burnt, such as the use of old broth, should not add too much. Onion, ginger, cinnamon, fennel in 2 small burlap bags, placed in the bottom of the pot, and then into the billet, skin up, meat down, layer by layer into each layer, sprinkle some salt, billet put scooped up, add wine, white soy sauce and remove impurities in the white roasted pork broth, the number of soup added to grasp the lower than the body of the meat 3 centimeters to the extent that the cover of the pot, with a high fire boil for 1 hour and 20 minutes or so, do not need to be turned, to be billet When the billet is crispy, add sugar, monosodium glutamate, and then cook with high fire for about 10 minutes, you can get out of the pot, a little pre-cooled, to be molded.

3. mold: the model is aluminum square, with a cover. First in the model padded with white cloth, must be spread flat. The blanks spread on the workbench, cut off the nose, ears, cut into pieces appropriate to the model, snap in by hand, will be attached to the skin around the model, linked to each other, the middle of the snap into the nose, ears, minced meat, meat and fat with ensure uniformity, to be basically loaded with the top of the whole piece of blanks, and then covered with a white cloth and the model cover, press the spring. After loading and scooping, put it on the side first, so that it can flow out the internal juice, and then compress it, put it in a cool and ventilated place, after 12 hours of cooling, open the mold and take it out to be the finished product.

Product Features The finished product is rectangular, firm and hard, 23cm long, 12cm wide and 3cm high, with golden color, glabrous skin, boneless meat and fresh taste.

8: Pig's Head with Soya Bean Dregs

Features Brownish-red in color, thick juice, sticky meat, and fragrant soybean dregs.

Raw materials: 750 grams of pork, 200 grams of soybean residue. Ginger, green onion 20 grams each, 3 grams of pepper, pepper 2 grams, star anise 5 grams, 3 grams of fruits, 25 grams of cooking wine, 15 grams of mash, 25 grams of rock sugar juice, salt 3 grams, 20 grams of soy sauce, 50 grams of lard, 1 gram of monosodium glutamate, 500 grams of broth.

Production process

Pig head washed, remove all the hair, bone residue, into the water pot with high fire boil five minutes out, rinse with water, cut large diamond-shaped pieces. Ginger, green onion pat loose, for net gauze will ginger and green onion, pepper, pepper, star anise, grass nuts package. In a large casserole, put the broth, add wine, wake up bad, rock sugar juice, salt, soy sauce and spice packets, and then put into the pig skull, pig skull on the top of the pig head to put a change in the cut pork, with a strong fire to boil, and then the mouth of the pot with a straw paper sealed tightly burn about 4 hours. Grind the bean dregs, steam for 10 minutes, remove and cool, wrap with a clean cloth and squeeze out the water. Pan on the fire, under the lard hot, into the dregs of beans with a light fire fried until the dregs of beans crispy aroma from the pot. Remove the casserole sealing paper, fishing pork on a plate, will burn the meat juice decanted into the frying pan, into the fried bean dregs and monosodium glutamate, mix well poured on the pork is complete.