Ingredients: pig's head 25kg, fennel 13g, pepper 35g, onion (net) 500g, aniseed 50g, fresh ginger 125g, cinnamon 75g, salt1.25kg..

Method:

(1) The way to make a pig's head with sauce is basically the same as that of pork with sauce and elbow with sauce. Use fresh pig heads (followed by frozen ones, not the heads of old sows and husband pigs). Eye hair and ear hair should be dug out, dirty, split in two, scrubbed clean, boiled in a clear water pot, and then boiled in soup to remove odor.

(2) When cooking, add a proper amount of salt, soy sauce, pepper water (soak a proper amount of pepper powder in water for a while, and then filter with a sieve to keep pepper water), anise (also called star anise), fennel (namely fennel), cinnamon, onion and ginger slices (spices can be packed in gauze bags), cook until it is mature, take it out and remove the bones while it is hot.

(3) Put the boneless pig head blank into another pot with "soup eyes" in the middle, add the cooked meat soup, taste the soup, then add water to adjust the salt according to the taste, and add the pot cover sauce.

(4) The temperature of the sauced pig's head is very important. At first, it should be cooked with high fire for about 90 minutes, then gradually turn off the fire, add a proper amount of cooking wine when the soup comes back, and then simmer with slow fire until it is cooked. Be quick and accurate when cooking, or you will break the meat. The processing time of sauce is generally about 4 hours.

(5) When cooking, press the pig's ear under it and arch the mouth to make it irregular and square. After removing the meat, add a proper amount of monosodium glutamate to the soup and brush a layer of sauce on the pig's head while it is hot.

Second, white pig's head meat

White pig's head meat is a kind of braised pork product with unique flavor that people like to eat in Changzhi area.

Ingredients: pig head, aniseed, cinnamon, fennel and Shaoxing wine.

Making:

1, pig's head meat is prepared by selecting pig's head, then cremating rosin, brushing pig's head with rosin, cooling rosin, removing rosin in boiling water, and soaking in clear water for one night.

2. After scraping and washing, rinse with boiling water to remove hair and roots. Soak in cold water, and finally iron the fine hairs around the pig's head with a soldering iron. After washing, cut the pig's head in half, cut off the ear roots and wash it.

3. Put the pot with the soup stock on the fire and put the pig's head. First, put the cleaned pig's head meat blank into the cooked soup pot. Boil until it is medium-cooked, take out the blank and remove the boiling foam.

4. Spread the pork bones on the bottom of the pot, put the cooked meat on it, put it in a gauze bag with new seasoning, add enough water, cook for 1.5 hours on high fire, and simmer for 0.5 hours on low fire 1 hour. Finally, the remaining small amount of sauce is evenly spread on the skin of the sauced pig's head to make it smooth.

5. Remove the pig's head and soak it in cold water until it turns white. When eating, spread a clean wet cloth on the chopping board, cut it into large pieces and dip it in garlic juice. It is fragrant and delicious, and has a unique meat flavor.

Third, Suqian pig head meat

Ingredients: a pig head (about 2500 grams). 30g of refined salt, 7.5g of fennel, 7.5g of cinnamon, 40g of soy sauce and 50g of sweet noodle sauce.

Making:

1. Soak the pig's head in water and wash it, then drain the blood. Boil in cold water for half an hour, remove, wash and cut into pieces.

2. Put the oil in the pot, fry the sweet noodle sauce into a sweet sauce color, add the marinade, add the meat, fennel, cinnamon, soy sauce, salt and water, first boil it with strong fire, and then cook it with slow fire for about 3 hours until the meat is crisp and rotten.

Fourth, Sichuan roast trotters.

Ingredients: trotters, ginger, onion, soy sauce, sugar star anise, pepper, mushrooms.

Preparation: pickled mushrooms

Soak mushrooms in warm water. Don't soak it for the first time, because it is dirty. Change bubbles for the second time. Keep the water this time, don't pour it out.

Mushrooms can be soaked for a long time, usually cooked the next day and soaked the day before.

Soak mushrooms and dice them.

Step 1: Boil

Buy trotters and wash them. Just boil them in water. Don't put anything in it Cook them in white water. There will be a lot of blood bubbles when the first pot is cooked. At this time, pour all the first pot, rinse the trotters with cold water, add water again and cook for the second time. Put ginger and onion this time. (Just beat the ginger and put two shallots. ) Test the cooking degree of pig's trotters with chopsticks. Waiting for the opening soon. You poke it with chopsticks. If the skin is soft, you can poke it in, which is generally ok.

Copy of the second process

This process is mainly to color and flavor pig's trotters. Pick up the cooked pig's trotters and let them cool 10 minutes.

The hoof flower soup is obviously well preserved and very fragrant.

Want a big pot, here, put your favorite spices such as pepper, star anise, pepper and sugar. Don't burn too much oil, too much spice will burn.

Stir-fry in the pig's trotters. At this time, you must get a rotten dress, because the pig's trotters are boiled in water, and the oil in the pot will spill everywhere.

Stir-fry for 5 minutes, the oil does not overflow, and the fragrant smell is also fried. The basic trotters are ok. Add soy sauce at this time, the color will change.

Then add mushrooms. At this time, add the water for soaking mushrooms to the pot. Don't use tap water. The water for soaking mushrooms is much better.

Five, yellow dog pig head meat

Raw material: pig head 1? About 9000 grams? Suqian sweet oil 250g of star anise, cinnamon, fragrant leaves, cloves, ginger slices, garlic kernels, chopped green onion, refined salt, cooking wine, monosodium glutamate, fresh soup, sesame oil and salad oil.

Method:

1. Clean the pig's head and split it, cut the clean meat into large pieces, soak it in clean water to remove blood, then blanch it in a boiling water pot for about 10 minute, and then take it out and cut it into small pieces 3 cm square.

2. Clean the pot, heat it with salad oil, stir-fry ginger slices and garlic kernels, add fresh soup and pig's head slices, then pour sweet oil and cooking wine, boil, skim off the floating foam, put it in a seasoning bag containing star anise, cinnamon, fragrant leaves and clove, cover the pot and simmer for about 15 minutes, then put it in.

Fuyunlou butcher shop opened at 1896, which is one of the famous "time-honored brands" in Beijing. Su is famous for its unique meat products, such as sauced pig head, sauced elbow flower, smoked chicken, roasted donkey meat and so on.

Sixth, the eldest son pig's head meat

Raw materials: pig head, garlic, garlic sprout, shallot, cucumber, balsamic vinegar, sesame oil and refined salt.

Making:

1, choose a good pig head. The meat of the old pig and the old sow must not be eaten. Good food is no joke. Then the rosin is cremated and the pig's head is coated with rosin. When the rosin is cooled, peel it off and soak it in cold water. Then pull out the bristles of the pig's head meat, grind off the stubble with a rough stone, burn the fluff with a red-hot iron, and finally scrape it clean with a knife.

2. Split the pig's head in half with an axe knife, dig out the ears and some inedible parts, wash them, cook them with special brine until they are 80% ripe, stew them for two hours with low fire, take them out, soak them in cold water, take them out, wipe off the grease with Puckilo and dry them thoroughly.

3. Cut the meat (verb) into clouds as thin as white paper with a special monk's hat knife. The bigger the slice, the thinner the better.

4. Mash garlic into mud, and the more you mash with your hands, the better. Then put the meat, garlic paste, garlic sprouts, shallots, cucumbers, balsamic vinegar, sesame oil and salt in a small bowl and mix well.

You shouldn't use too many spices. Too much spice is not only wasted, but also good quality star anise has a great influence on the five flavors. If the addition amount is well controlled, there will only be five flavors left in the product, which will make you feel very tired after eating.

Star anise (fennel) is not needed for the initial spicery, and a small amount of star anise (5- 15g) can be added later.