100 pounds of pork head meat, 1 amount of star anise, 25g of cumin, half a catty of fresh ginger, 5 pounds of salt, 25g of peppercorns, 100g of cinnamon, 1 catty of green onions, 100g of sugar

II, preparation:

1, choose fresh pork head meat

Put the fresh raw pork head in the fresh water and soak for 1 hour, soak the pork head in the blood and odor leaching out, and then soak in running tap water to prevent soaking spoilage. Then scrape the residual hair left on the pig's head. The living things on the scalp, dig out all the remaining rosin in the pig's ears, clean the mucus and dirt in the nose and mouth, and cut out the lymph nodes, pus sores, blood clots and other filthy crushed oil and minced meat. Then split the pig's head, splitting it in half from the midline of the head.

2, ingredients

Place the proportion of various seasonings into a loose gauze bag and tie the bag tightly, green onions and fresh ginger in a separate bag, because this supplement is generally a one-time use. Alum moderate amount of mashed, in order to prepare clear soup.

3, fried sugar color

The iron pot into a little vegetable oil, and then add sugar, first with a high flame and use a small iron spoon constantly stirring sugar, will be simmered into a liquid form, simmering pan large bubbles, and then gradually fall back to small bubbles, at this time the sugar juice began to change color, white to yellow, yellow to brown, to be the color of the sugar into a light purple when the sugar color, continue to use a small spoon to stir quickly; when sugar simmering appeared green smoke When (this is the most critical moment of fried sugar color), reduce the fire, with an iron spoon to pick up the sugar color is almost no viscosity, and immediately poured into the pre-prepared white water, this time the boiling water and the sugar solution suddenly occurred expansion phenomenon, after the explosion, the pot of sugar solution into a crisp caramelized body, and then increase the fire, simmering caramelized sugar all dissolved, that is, "Sugar Color ".

The concentration of sugar color can be adjusted arbitrarily by heating water, mainly according to production needs. Boiled successfully sugar color, should be bitter with a little sweet, not sweet with bitter, the color should be soy sauce purple.

Two, start making pork:

1, put the prepared pig head into the pot of boiling water to cook for 20 minutes, skimming blood foam, rinse with water to be cooked.

2, the first prepared bag, salt, sugar color and water at the same time into the pot, boil and simmer. The amount of water should be put enough at one time, usually controlled to submerge all the ingredients of the pig's head in the pot, and there is room to turn the pig's head, which is often said to use a wide broth. The uppermost layer of pig's head scalp to face down, the bones exposed in the soup surface, from boiling soup to a slight boil, 10 minutes to turn the pot 1 time, turning the pot is the method of using a long-handled iron hooks, one by one, hook the pig's head bones on the pig's brain cavity parts, or hook the pig's eye orbital parts, may not be hooked on the pig's head of the face of the skin and flesh parts.

3, will rely on the cooking pot far from the pig's head hooked to the operator's near, cooked pig's head picking out, not enough fire pig's head one by one on the position of the pot near the operator, and then use a large strainer by the pig's head of the bone part of the downward pressure, can be completed to turn the pot. In the process of turning the pot should be skimmed at any time foam and soup oil, turning the pot 2 times, cooking for 1 hour, you can all out of the pot, put on the case, waiting for grilled pig head.

4, pickpocket pig head, wear gloves, one hand holding the pig mouth part of the bone, the other hand along the edge of the pig skull, the first plucked off the tooth bone, and then pick off the skin bone, do not touch the pig's eyes, the pig mouth, walnut meat off (the operation process of the hand dipped in cool water, can be exempted from scalded), at the same time the nasal bone, the ladder to be removed, to be the head of the pig all the pickpocket bone (pickpocket pig head meat should not be stacked and pressed together, to avoid deterioration or pressure), with cool water to wash the pork head meat on the grease and foam, while the pork head meat into soft and hard 2 kinds, in order to wait for the code pot.

5, after all the pork to be fished out, and then the soup in the cooking pot over the wok, to exhaust the bottom of the pot and the soup of meat residue, and the soup surface floating oil with an iron spoon skimming, if you find that the soup to boil, appropriate to add some cool water until the impurities, foam skimming clean. Observe the soup is slightly green transparent can be. If you feel that the soup is not ideal, can be crushed alum into the soup when the pot is not open, slowly heating the soup with a slight fire, so that the soup surface floating a layer of white foam, skimming in a timely manner, at any time to put a bit of cool water, do not allow the soup to boil, to be skimmed by all the froth can be, and then clear the soup poured out in a clean container.

6, with water to the pot brush clean, there shall be no impurities, oil, etc., and put about 3 pounds of water, in order to prevent dry pot, with a grate on the bottom of the pot, and then the bamboo boards neatly yards pads around the edge of the iron grates, tightly in the inner wall of the iron pot, along the wall of the yards placed in rows or rows of bamboo boards into a round, and then put the round tin bucket vertical center of the iron grates, the purpose of the pot is to stay out of the heart (if the operation may not be skillful) Put the iron barrel, directly using pork yards out of the center of the pot), thereafter the semi-finished pork, one by one from the center of the pot vertical, each piece of pork should be close to, around the code into a circle, in the pork head meat connected to leave out of the pot mark, or after a hot water rinsing of clean bags clamped in its ask, leave out of the pot mark, in order to get out of the pot.

And so on to the wall of the cooking pot, depending on the number of pork can be yards into several layers. Pay attention to the code must be tight, yard solid, to prevent the boiling soup when the pot is open to the pig head meat wash away, at the same time, yard pot do not fall into the bottom of the pot of meat scraps, to prevent the paste pot. Finally, put the clear soup into the pot of yards of pork, and diffuse over the surface of the pork about 10cm, to avoid adding cold soup or cold water in the middle of the sauce, so that the pork is unevenly heated, affecting the quality of the product.

7, code pot and then cover the pot, cook with high fire for about 1 hour, then uncover the pot, put the right amount of sugar color to make the soup reach chestnut color, to remedy the lack of color in the cooking. When the soup gradually becomes thick, switch to medium heat and simmer for 30 minutes, touch the pork with your hand to see if it is cooked and soft, especially the skin of the pork head can not be hard, use a long-handled iron spoon to pull out the broth from the cylinder to see if it is sticky, whether the soup surface is retained in the whole pork head meat 1/3, to meet the above standards, that is, semi-finished products.

8,

Sauce pork head meat to reach semi-finished products should be timely to change the medium heat to a small fire, the soup should be done in small bubbles can not be interrupted, otherwise out of the oil, can not be into the sauce. Out of the pot with a small flat iron shovel from the pork yards to stay out of the pot mark, shoveling the position of the skin of the pig's head, placed on the shovel, the meat face up to take out, and then placed on the plate, the skin of the pig's head face up, with a small fork to the pig's mouth, the pig's ear forked into the pig's head skin side of the inside, rounded into a round shape, and then sorted out one by one, tightly caged in the plate, leaving no gaps. Then take out the bamboo board, iron tube, iron grates in the cooking pot, use the micro-fire constantly stirring the pot of soup until thick, if the color is light, in the stirring and then continue to put some sugar color to reach the chestnut color that is the sauce.

Then the sauce should be timely removed from the iron pot, into a clean container, continue to use an iron spoon in the container stirring heat, so that the temperature of the sauce down to 60 ~ 70 ℃ or so, with the tip of the cooker broom dipped in sauce, thinly dusted brush in the pork, cooled can be.