Raw material
Pig head 1 piece;
seasoning
250g of onion segments, 250g of ginger slices, 5g of cardamom, 5g of Alpinia officinarum10g, 5g of licorice, 0g of pepper10g, 0g of dried tangerine peel10g, 5g of clove, 5g of cinnamon10g, 20g of refined salt, 20g of sesame oil.
preparation
(1) Clean the stubble with pig's head forceps, wash it, remove the skull, split it into two halves, put it in a cold water pot and cook for about 30 minutes, then take it out and wash it with cold water.
(2) Put a bamboo mat in the pot, inject clean water, add refined salt, soy sauce, white sugar, Shaoxing wine, onion and ginger slices, put pepper, aniseed, cinnamon, tsaoko, ginger, clove, bean curd, licorice and fennel in a clean gauze bag, tie the mouth, put it in the pot and boil it over low fire for about 40 minutes. After all kinds of spices are fully flavored, add the boiled and washed pig's head meat, bring it to a boil, and cook it for about 3 hours with low fire. When the pig's head meat is cooked and rotten, take it out and cool it.
(3) Take out the marinated pig's head meat, apply sesame oil to keep it moist, slice and plate it when eating, and pour a little marinade on it.
Features: ruddy flesh, soft and tender texture, rich pot-stewed flavor and beautiful drunk flavor.