Steps:
1, the pig's head washed and split, cut off the ear rings, eye corners, lymph nodes block, nose meat cartilage and debris. Pig brain for another use. The bone will be cut into 5 pieces of pork head meat, into the water, repeated scraping, remove all the miscellaneous
Delicious pork
Delicious pork head meat (19)
Blood stains, blanch in a pot of clean water for 20 minutes, and then fished out and washed;
2, the blanched and cleaned pork head meat in a pot of clean water together with the skull boil, skimming off the froth, cook 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 the clarified broth into the pot, put the pork, 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 that is complete.
Features: red color, glutinous and mellow, moderately salty and sweet, fat but not greasy.
Cold Mixed Pork
Cold Mixed Pork
Everywhere in the practice of editing
Harbin characteristics of pork
Ruby color, glutinous mellow, salty and sweet moderately, the meat is tasty, fat and not greasy, meat has a glossy. It tickles the cravings and mouths of the eaters.
Pork head meat contains high-quality protein and essential fatty acids, which can provide hemoglobin (organic iron) can improve iron deficiency anemia.
Unique simmered brine soup, choose more than a dozen kinds of Chinese herbs as auxiliary materials, marinated for a few hours, smoked sauce finished product. The exterior is slightly dry and non-sticky, and the indentation after finger pressure is immediately restored. Pork rind gelatinous material is conducive to lighten pigmentation, making the face shine.
Liuhe Pork
Authentic Pork
Authentic Pork(12 Pictures)
The pork of Liuha District of Nanjing is especially famous, and it is one of the specialties of Liuha District, which has been enjoying a good reputation as early as in the late Qing Dynasty. The main material is selected from the local local pigs, made by the processes of hand-dehairing, draining blood, marinating in old marinade, boiling over high fire and simmering over mild fire. With fragrant, transparent, clean features, diners "smell appetizing, imported that is melting, a sip under the belly", the sense of vision smooth and refreshing, the taste of fat and not greasy.
Pig's head meat processing technology and recipe:
1. raw materials: pig's head 5 kilograms
2. seasoning (unit: kilograms)
Salt 0.18, sugar 0.04, monosodium glutamate (MSG) 0.04, soy sauce 0.12, ginger 0.08, green onion 0.1, cooking wine 0.05, spice packets (pepper 0.005, 0.004 wicker pulling, 0.004 sannet), 0.004 cloves, 0.004 cloves, 0.005 pepper, 0.004 sannet. 0.004, cloves 0.002, Angelica dahurica 0.002, cinnamon 0.008, fructus herbicae 0.006, star anise 0.01)
3. Production process
① Raw material treatment: soak the pig's head in water for 2 hours, clean the surface of the dirt, residual hairs, and put it in boiling water to pre-cook for 15 minutes to fish out. Check again to see if there is any residual hair and brush the surface clean.
② Split in half: Split the cleaned pig's head from the center with a knife to dig out the pig's brain, and re-clean with water.
③ Old soup preparation: use 1 kilogram of pig stick bone to crack and add 10 kilograms of water to simmer for 3 hours, the final 7.5 kilograms of old soup can be.
④ brining: the preparation of the old broth 7.5 kilograms in a pot add seasonings other than monosodium glutamate (MSG), cooking wine into the pig's head, cook for 1 hour over moderate heat, fish out of the bones, remove the bones of the meat after the cut with a knife into small pieces and then put it back into the pot to add MSG, cooking wine, brining over moderate heat for 30 minutes.
⑤ After salvaging the pork in the marinade, eat sliced and add cucumber, garlic, chili oil can be mixed well, can also be fried to eat. Liuhe pork is delicious
Yongshan waxed pork
Yongshan waxed pork is a specialty of Yongshan Town, Leping City, Jiangxi Province. The production process has been handed down for a long time and is relatively complicated. A finished pig's head usually takes half a month to complete after nearly ten procedures. The flavor of Yongshan preserved pig's head is delicious, rich in nutrition, oily and not greasy, full of mellow aroma.
The traditional way of eating is to "peel the pig's head and eat it": after steaming a whole pig's head in a big wooden steamer, put it in a basin, gather the family around, cut it with a knife, peel it off piece by piece, and eat it with your hands. This is a traditional local custom for the Lantern Festival, when the shelf life of the waxed pig's head is also relatively long.