Seasoning: salt 15g, soy sauce 25g, cooking wine 25g, onion 10g, ginger 10g, star anise 5g, pepper 3g, cinnamon 3g and clove 3g.
The characteristics of sauce-flavored pork head meat are salty, loose and colorful. Sauced pork head: 1. Heat the pig's head, soak it in cold water, scrape off the dirt on the skin and the hair in the eye socket in the ear, cut the pig's tongue from the pig's chin, cut the pig's head in half, take out the brain, scald the tongue with boiling water, scrape off the skin on the tongue, and wash the pig's head with clear water.
2. Put 10 kg of water into a pot, boil the water with high fire, put the pig head, pig tongue and pig brain, skim the foam when the soup is boiled, cook for 90 minutes, take out the pig head and pig brain, and turn around the bones.
3. Take out the soup, put the iron grate at the bottom of the pot, put the pig's head around the pot, then put the tongue and brain in the head meat, leaving a hole in the middle, pour the original soup from the middle, and add refined salt, soy sauce, cooking wine and meat buns (that is, green onions, ginger, aniseed, pepper, cinnamon and cloves).
4. Cook with slow fire, and you can take it out first when your brain is cooked; Boil pig's head and pig's tongue for 2-3 hours and then take them out. Scrape the pig hair clean ~ it is not recommended to treat dishes harmful to human health with rosin. It is best to put it directly on the fire, burn the hairy place and wash it off with steel balls, so as to remove the hair and increase the taste. Then you can make brine. Stir-fry the sugar pan first. How much sugar you put depends on how much sugar you put in the pork head. After the sugar melts, water is actually released for the second time. Not enough color. Nowadays, Redmi, a red plant granule like rice, is usually put in stewed vegetables with particularly good color. You can go to a place that sells condiments. Grab some Redmi, wrap it in gauze and cook it in salt water for coloring. Remember not to throw it directly into the brine, and then adjust the taste of the brine. Usually, put anise cinnamon in it. Ginger with fragrant leaves ~ ~ ~ Don't put garlic cloves, just put a little dried pepper to remove the fishy smell and increase the spicy taste. If you want to add some flavor, you can put fragrant fruits, herbs, cloves and so on.