Nanjing's "Liuhe pork" famous in the Qing Dynasty Qianlong 12 years, more than two hundred and sixty years ago. According to legend, Qianlong's southern tour, every time you pass through Liuhe, must be named to taste the pork. The people heard that the emperor so praised, in order to remember the "imperial grace", especially for Qianlong cooking pork marinade retained, and blended into the new soup, day after day, Liuhe's pork has been "Qianlong old soup" pork of the reputation. By the Xianfeng years, "Liuhe pork" has been known throughout the country. The following is a detailed introduction to the recipe and practice of pork head meat in the sauce of Liuhe.

Liuhe pig's head meat, choose the leaner and cleaner pig's face, trimming the cheek fat, adding dozens of valuable Chinese herbs, the use of aged broth by the sauce, dip flavor and other processes and processed. This product is rich in soy sauce, fragrant but not greasy, with nutrition and health double function.

One, the process

Raw material selection a thawing a trimming a rinsing a pre-cooking 95 degrees or so / 15 minutes or so a soy sauce marinade 95 degrees or so / 1.5 to 2 hours a dismantling of the bones of a head of meat flavor immersion 85 degrees or so / 40 to 60 minutes - out of the pot to cool and modeling

Second, the recipe

Spices: star anise 20g, 20g meat kou, pulverized 20g, cinnamon 20g, Chenpi 50g, cloves 8g, 20g Shannai, 20g peppercorns, fennel 15g, 20g leaves, 20g of ginger, 5 fruits of the grass, licorice 15g, 100g of dried red pepper.

Basic seasoning: 150g incense, 150g of ginger, 250g of rock sugar, the right amount of red wine, the right amount of red wine, the right amount of sugar.

Basic seasonings: incense 150g, ginger 150g, rock sugar 250g, red currant appropriate amount, cooking wine 1000g soy sauce 500g, refined salt 300g

Hot peanut oil 250g, MSG 20g, bone broth 12kg.

Three, processing technology:

1, pig's head split in half, scrape the hair and dirt, rinsing water, rinsing with boiled water to remove the foreign odor and water, to avoid affecting the quality of the old broth.

2, after rinsing the pig's head into the old soup pot, after boiling to maintain a constant temperature of about 92 ℃ for about 90 minutes, according to the above recipe process than the ingredients, in the actual production, we must consider the original soup to ensure that the full amount of water is not enough to make up for the over-boiling and concentration to ensure that the flavor is always the same (packets of materials according to the requirements of the local flavor increases and decreases) soy sauce marinade products to ensure that in accordance with the soy sauce marinade raw material weight to replenish a sufficient amount of auxiliary materials.

3, pork out of the pot, dismantle the bones, to skull orbital bones easy to break for the appropriate, after dismantling the bones, in the old broth soaked flavor for about 1 hour.

4, pork head meat dip flavor finished, out of the pot modeling, dry to room temperature and put into 0-4 ℃ stock or sale.

5, the finished product of color, flavor, taste, shape and other quality indicators with local characteristics.

Four, pork quality standards

The finished sauce pork for half a pig's face, with the product's unique sauce red, salty and light, compact meat, fresh and fragrant without peculiar flavor, fat but not greasy, lean but not firewood, good slicing, sauce and other characteristics.