raw material

Pig's head, ribs concentrated marinade, pepper, onion, fresh ginger, salt.

(1) Remove the hair from the pig's head, dig out the ear hair and other sundries, and wash them. Then dig out the mouth strips, split the pig's head, take out the pig's brain, soak it in clear water, drain the blood stains, and then soak it in water at 80℃ 15~20min.

(2) Before filling the pot, check the tenderness of the pig head. Put the old one on the bottom and the tender one on the top. Then add water and ribs to concentrate the marinade. First, cook with high fire, 1h, then switch to low fire, and cook for 2 ~ 3 hours before and after, subject to being able to peel off the flesh and blood by hand. It is important to master the temperature and time. If the fire is big and lasts for a long time, the pig's head will be boiled and the output will be reduced. Small fire, short time, poor color, fragrance and taste of products.

(3) After the pig head is out of the pot, remove the bones and ladders, dig out the eyeballs, and then put the meat into the original pot to cook. Cooking back to the pot is to make the pork head taste again and achieve the purpose of disinfection. Cook on low heat 15 minutes. [ 1]

Method 2

1. Clean the uncleaned pig hair with charcoal fire, soak it in water for about 5 minutes, scrape the skin surface with a knife, pull out the uncleaned hair with pliers, wipe the inner and outer surfaces with salt, and marinate it for about 15 minutes. [2]

2. Put about 8 bowls of clear water in the iron pot, boil until it is wide open, add the pig's head, cover it for about 3 minutes, take it out, rinse it with clear water, and hang it in a ventilated place to dry.

3. Sew the seasoning in a porous cloth bag, tie the bag mouth tightly to avoid leakage, put it in a pot, add 5 bowls of clear water, cook for about half an hour, and then add sugar, pepper, white vinegar, soy sauce and wine to make a complete brine.

4. Put the pig's head in the brine, cover it and cook for about half an hour, then take it out for eating.

5. The remaining salt water can be used for further processing or other salt water foods, such as squid and eggs.

Method 3

1, raw material: a healthy pig head (weighing about 5kg).

2, raw material processing:

Soak the bought pig's head in clear water for 2-3 hours, boil it with appropriate amount of water, precook the pig's head for 15 minutes, then take it out, split the pig's head in the middle, scrape off the dirt on the surface with a knife, and rinse it with clear water.

3. Condiments

Pork head meat 5

Salt 0. 18

Soy sauce 0. 12

Ginger 0.08

Fresh onion 0. 1

Cooking wine 0.05

Pepper 0.005

Dial 0.004

Kaempferia kaempferia 0.004

Lilac 0.002

Angelica dahurica 0.002

Cinnamon 0.008

Tsaoko 0.006

Octagonal 0.0 1

Monosodium glutamate 0.04

Sugar 0.04

4. Production

Use 1.5 kg of pig bone, add 10 kg of water, and cook for 3 hours to finally get 7.5 kg of soup stock. Add seasoning and seasoning bag, put it in the pig's head and boil it, then turn to low heat 1.5 hours. Take out and remove the bone. Cut the boneless pig's head meat into small pieces with a knife and stew it in broth for 30 minutes to taste.

nutritive value

Tonifying deficiency and nourishing yin, malnutrition diet, anemia diet