To solve the problem of greasy pig's head meat, a large number of medicinal materials and spices need to be used. Angelica dahurica is one of them. White paper is not only a spice but also a medicinal material, and it has the title of "living color makes fragrance" among medicinal materials. Angelica dahurica itself has a medicinal material to enhance the fragrance, which is a little bitter and removes the odor, but don't use too much when using Angelica dahurica, otherwise it will be bitter when pickling. If it is used together with Da Liang Jiang, it will gradually inhibit the bitterness of Radix Angelicae Dahuricae.
The second way to solve the greasy problem is dried tangerine peel. Everyone has seen it, that is, the bitter skin outside the orange turns into dried tangerine peel, but dried tangerine peel has become an important role here. It can get rid of the fishy smell of pig's head meat, release the fragrance of pig's head meat, decompose the fat and fat on pig's head meat together, and relieve people's greasy feeling of pig's head meat. The fragrance of dried tangerine peel is cooked to make the meat more fragrant. The third is kaempferia kaempferia. Rhizoma Kaempferiae is similar in shape to Chinese yam slices, but it tastes good. Kaempferia kaempferia also has fragrance. The difference is that it can improve the smell of the pig's head when it is fished out, reduce the greasy feeling, drive away microorganisms and prevent the pig's head from deteriorating.
Finally, you can use the simplest method to pickle the pig's head with green onions, ginger slices and wine. Of course, we can also blanch the pig's head to solve the greasy meat. In addition to the above spices, there are other spices, such as star anise, fragrant leaves, cardamom, tsaoko, etc., which can remove the fishy smell of pigs and keep the fragrance of spices and soup materials during boiling.