Ingredients

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Pig head

One

Walnut kernels

Two to six ounces

Read step by step method/steps

1

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Wash the pig head and remove the hair Cut into large pieces, boil with water, remove and boil in new water, add the meat pieces, add seasonings, cinnamon, onion and ginger segments, cook with cooking wine to remove the fishy smell, add soy sauce for color, and add salt according to taste. Bring to a boil over high heat and then simmer until the pig head is cooked. This process may take several hours. Boil or fry walnut kernels and set aside.

2

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Remove the bones from the overcooked pig head, and while it is hot, combine the removed meat (including the skin, this is very important) with the cooked pork head. Mix the walnut kernels thoroughly and place them on the clean gauze used in the steamer. Pay attention to stacking the pig ears.

3

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After placing the raw materials on the drawer cloth, wrap the drawer cloth and tie it tightly, and put a heavy object on it, such as a clean Stone, place the pressed meat buns in a room with a slightly lower temperature.

4

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Open the drawer cloth after it is completely cooled. At this time, the gelatinous meat on the pig skin will become a complete piece and can be eaten. Cut it into thin slices and put it on a plate. Pay attention to the knife edge when cutting. It is best to have pig ear cartilage on each slice. At this point, the delicious pressed meat is completed. You can eat it plainly or with vinegar and garlic paste.