Seasonings for braised pig's head meat are: fragrant leaves, Amomum Tsaoko, white pepper, fennel, clove, citronella, star anise, Senecio scandens, prickly ash, cinnamon, nutmeg, hawthorn, angelica dahurica, cardamom, weed, long pepper and ginger.

The specific method of braised pig's head meat is as follows:

First, the handling of pig heads.

Cleaning pig's hair: burn the pig's head with fire until the surface color turns yellow. This step is very important. Only in this way can the pig's hair be cleaned well, and then the pig's hair can be washed clean after burning.

Soaking: Soak the pig's head in cold water for 1-2 hours, change the water 2-3 times in the middle, and take it out after soaking.

Blanching water: put the pig's head into the pot, pour cold water, add a proper amount of cooking wine, ginger and garlic, and boil over high fire. When the water is boiled for 3 minutes, turn off the fire, pick up the pig's head and wash it, then marinate it. Whether it is fresh pig's head or frozen product, the above steps are indispensable.

Step 2: Mix brine.

Marinade package: fragrant leaves 1 0g, Amomum Tsaoko 8g, white pepper 7g, fennel12g, clove 3g, citronella 5g, star anise15g, Senecio scandens10g, pepper 20g and cinnamon/kloc-20g. 0 g, 6 g of weeds, 8 g of long pepper, and 0/0 g of Alpinia officinarum/kloc. Weigh the above spices in proportion, mix them together, boil them in boiling water for 2-3 minutes, and then take them out and rinse them off.

Stir-fry the sugar color: pour10-20g oil pan into the pan, turn on a small fire, and add 300g rock sugar. Remember to break the rock sugar before putting it in, and then stir-fry it constantly. At this time, the rock sugar will melt into syrup, and when the bubble changes from big to small, pour in 300g boiling water quickly, and then turn off the heat, and the sugar color will serve.

Brine blending: pour 15 Jin of clean water into the barrel, turn on the high fire, put in a marinade bag 1 piece, all the sugar and salt are about 220g, chicken essence100g, pepper 80g, pepper120g, oil 800g, and turn the water to low heat.

Third: Braised pork head.

Pour 30 grams of cooking wine and 50 grams of ginger and garlic into the brine, then add 5- 10 kg of pig's head meat, boil it over high fire, turn the brine to medium fire for 35 minutes, turn off the fire and soak it for 60-90 minutes, then take it out and remember to wipe the oil on the surface of pig's head meat.

Braised pig's head meat is a home-cooked dish made from pig's head. Pig's head meat also contains more vitamins B 1, B2, niacin and so on.