The secret recipe?

200 points?

Stop dreaming and tell you some simple preparation methods. To process white pig head meat, you must first select the pig head, and then burn the rosin. Brush the pig head with rosin. After the rosin cools, you can peel off the rosin.

Soak it in cold water, and finally burn off the fine hairs on all parts of the pig's head with a hot iron.

After washing, cut the pig head in half, cut off the ears and wash them.

Put the stewed pot with old soup on the heat, add the pig head, and cook for two hours without adding any seasoning.

Skim off the floating oil, take out the pig head and soak it in cold water until it turns white.

When eating, spread a clean wet cloth on the chopping board, take the pig head meat, and use a fish maw knife to slice the meat into cloud slices as thin as wrapping paper. The bigger and thinner the slices, the better.

Put the sliced ??white pig head meat into a small basin, add an appropriate amount of refined salt, cucumber slices, leek segments, ginger and garlic juice (ginger, garlic paste, vinegar) and sesame oil, mix well, put it into a plate and serve.

Its characteristics are: the white meat is crispy, the slices are as thin as paper, spicy and refreshing.

Ingredients for pork head meat in sauce: one pig head, net weight 3000g, 5.5g Shaoxing wine, 0.5g refined salt, 150g rock sugar crumbs, 250g white sugar, appropriate amount of sugar, 50g green onion, appropriate amount of ginger slices, star anise, and red yeast powder.

Preparation method: Put the pig head in clean water, remove the hair with tweezers, and scrape it clean.

Place the pig face down on the cutting board, split it in the middle of the back of the head, dig out the pig brain, remove the bones, cut off the ears, and remove the eye rings, lymphatic meat, lips, ear rings, and nose.

Cut the pig face into two pieces and the chin into three pieces, then put it into a large pot, pour in boiling water (submerged to a degree), boil over high heat for a few minutes, and skim off the foam.

After placing the bamboo counter on the bottom, first place the pig ears, lips, and nose underneath, and then place the meat pieces (skin side up) on the bamboo counter.

Add Shaoxing wine, scallion knots, ginger slices, and star anise, cover the pot, and cook over medium heat for about an hour. Add sugar color and red yeast powder, cover the pot again, cook for five minutes, and simmer over low heat until crispy.

(about two hours), add rock sugar crumbs and white sugar. When the marinade thickens, remove the pot from the heat, take out the meat from the sauce, and place it on a porcelain plate with the skin side up.

When eating, slice it into slices and pour marinade over it (reserve the excess marinade for next time).

Note: Put the wok on a high fire, add 50 grams of sugar and 50 grams of water. After boiling, use an iron spoon to stir continuously for one or two minutes. When the water is stir-fried until dry, move to low heat and continue stirring until it becomes soft.

Red and black, when you see green smoke, pour 100 grams of boiling water, stir well and then turn it into a sugar color.

Suqian pig head meat raw materials: one pig head (about 2500 grams).

30 grams of refined salt, 7.5 grams of fennel, 7.5 grams of cinnamon, 40 grams of soy sauce, and 50 grams of sweet noodle sauce.

Preparation method Soak the pig head in water and wash it, remove the fine hair with tweezers, cut off the ears, remove the eye rings, lips, ear rings, nose, face and split it into two pieces, split the chin into three pieces, then soak it in water and rinse away the blood

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Boil in a pot of water for half an hour, remove, wash and cut into pieces.

Heat a pot, add oil, stir-fry the sweet noodle sauce until it turns into a sweet sauce color, add the marinade, add the meat cubes, fennel, cinnamon, soy sauce, refined salt and water. Bring to a boil over a high fire, then simmer over a simmering fire for about 3 hours until the meat is crispy.

It's done when it's rotten.

Features: The fat meat is crispy, the meat is delicious, the taste is pure and tender, and the aroma is fragrant.

Ingredients for yellow dog pig head meat: 1 pig head, about 9000 grams Suqian sweet oil, 250 grams star anise, cinnamon bark, bay leaves, cloves, ginger slices, garlic kernels, chopped green onion, refined salt, cooking wine, monosodium glutamate, fresh soup, sesame oil and salad oil.

Preparation method: 1. Clean and split the pig head, remove the skull and lymphatic meat, and cut off the ear rings, eye rings, pig mouth and pig nose. Use them for other purposes. Cut the clean meat into large pieces and soak it in clean water.

blood water, then put it into a boiling water pot and blanch it for about 10 minutes, take it out and cut it into 3 cm square pieces.

2. Heat a clean pot, add salad oil and stir-fry ginger slices and garlic until fragrant, add fresh soup and pork head meat, then pour in sweet oil and cooking wine, bring to a boil and beat off the foam

, put in the spice bag containing star anise, cinnamon, bay leaves, and cloves, cover the pot and simmer over high heat for about 15 minutes, then add refined salt and sugar, turn to low heat and simmer for about 2 hours until the soup is thick and the meat is tender.

Add MSG, pour in sesame oil, sprinkle with chopped green onion and serve.

Method for making sauced pork head: (1) The method of making sauced pork head is basically the same as that of sauced pork and sauced elbow.

It is necessary to use fresh pig heads (frozen ones are second, do not use the heads of old sows and old boars), dig out the eye hair, ear root hair, remove dirt, dates and other debris, split it into two pieces, and brush them clean.

, put it into a pot of water and boil it, change the soup and cook it again to remove the odor.

(2) When cooking, add an appropriate amount of salt, soy sauce, pepper, aniseed, fennel, cinnamon, green onion, ginger and other seasonings according to the size of the pig head (the spices can be packed in gauze bags). When the pork head is cooked, remove it.

Take it out and remove the bones while it is hot to make a pig head.

(3) Place the deboned pig head blanks in another pot, leaving a "soup hole" in the middle. Add the old meat soup, add an appropriate amount of water to make it moderately salty, add the above seasonings, and cover the pot with sauce.

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(4) The heat of sauced pork head is very important.

Start cooking over high heat for about 90 minutes, then gradually remove the heat, add an appropriate amount of cooking wine when the soup comes back, and then simmer over low heat until cooked.

When taking it out of the pan, you need to move quickly and accurately, otherwise the meat will be broken into pieces.

The sauce making time is generally about 4 hours.