Although the pig's head looks rotten, adding some appropriate ingredients can still make a very good pot-stewed taste.
Pig head, onion, ginger, garlic, crystal sugar, salt, monosodium glutamate, pepper, star anise, cinnamon, dried pepper, cooking wine, soy sauce, fragrant leaves and dried tangerine peel.
1. Wash the pig's head, cut it into two pieces, put it in a pressure cooker, and add all seasonings such as onion, ginger, garlic, pepper and star anise.
2. Add an appropriate amount of salt, cooking wine, soy sauce, monosodium glutamate and water, and then boil over high fire to become low-heat halogen 15 to 20 minutes;
3. Let it release pressure after turning off the fire, soak for several hours, and finally slice.
Home-cooked braised pork head
If you have time to cook pig's head meat at home, you should stew it slowly and let the taste enter the meat.
Pig head, dried pepper, ginger, fragrant leaves, star anise, cinnamon, pepper, clove, soy sauce, salt and chicken essence.
1. Wash the pig's head, cut the dried peppers into pieces, and then wrap the peppers, cloves and dried peppers with gauze;
2. Add a proper amount of water to the pot, add all seasonings and bring to a boil;
3. Then pour in seven spoonfuls of soy sauce, add five spoonfuls of salt after coloring, and then add pig's head meat;
4. Cook until the pig's head changes color until the meat can be penetrated by chopsticks, then add appropriate amount of monosodium glutamate to taste and soak for several hours.
Besides pig's head meat, you can also add some pig's tail or other ingredients.
Tips for Braised Pork Head Meat
1, pig's head meat should be cleaned, especially in some places, the hair is not easy to clean, so it can be burned;
2, when making, if time permits, you can choose to eat casserole slowly, which will be more delicious;
3, eat in summer, you can wait for it to be cold, cold, or you can prepare some dipping juice.
The first is the pretreatment of pig head meat. The commonly used blanching water has limited effect on some raw materials with heavy fishy smell. Therefore, rinsing with cold water and tap water means soaking in cold water first, then turning on the tap to control the small water flow, so that the cold water will continue to overflow and take away the peculiar smell when the pig's head meat is soaked in cold water, so that the blanching effect will be much better after one to two hours.
The second point is the collocation of spices. For pig's head meat with strong fishy smell, the dosage of Amomum tsaoko and Cinnamomum cassia can be increased, and some angelica dahurica and Amomum villosum can be properly matched to achieve better deodorization effect during marinating. The dosage of Amomum tsao-ko can rise to the position of minister at most, and Angelica dahurica and cardamom are best controlled in the position of seasoning. If the sebum of pig head is thick, the amount of ginger can be appropriately increased to enhance the permeability of deodorant.
For any meaty food, their own fishy smell comes from their own oil and water. Rinsing is to replace water and reduce oil, while Amomum tsaoko and Angelica dahurica are also aimed at the fishy smell of oil itself. After these two steps, the fishy smell can generally be well controlled.