Clean. After the pig's head is soaked, scrape off the fine hairs on the surface of the pig's head with a knife. In the process of selling, no matter how delicious you are, if the pig hair is not cleaned up, the customer will be as disgusting as it is. Therefore, this link is particularly important. Pig's head meat can also be burned to remove hair, but the color of the burned pig's skin is not very good, which affects the appearance a little. There is also a way to remove pig hair without affecting skin color. After the pig's head is soaked, hang it to dry the surface moisture for later use. Then light a high-alcohol liquor in a bowl, put a small rag with chopsticks, dip it in the lit liquor and apply it to the skin surface, so that the liquor can burn on the skin surface, which can also burn pig hair on the skin surface. This method can not only remove the pig hair from the epidermis, but also has a good fishy smell removal effect.
3. crunchy. Crispy is to make the pork head more attractive. When crisp, according to the amount of 125g salt, 10g spice powder, 10g pepper, 10g ginger, onion and cooking wine. The specific method is: first, stir-fry the salt until it is slightly yellow and cool, worship the spice powder and pepper, and use the residual temperature of the salt to iron out the fragrance of spice powder and pepper. In the crispy pig's head, firstly, the cooking wine is evenly spread on the pig's head, then the fried salt is evenly spread on the surface of the pig's head and put into the pot. Add ginger slices and shallots and marinate for 24 hours in winter and 12 hours in summer.
4. dripping water. Take out the crispy pig head and wash it with warm water for later use. Add clean water to the stainless steel pot, add ginger, cooking wine and onion, and add pig's head meat. Boil the boiled water 10- 15 minutes with strong fire, and skim off the blood on the water surface with a spoon.
5. Take the cooked pig's head out of the pot and put it in clean water for cleaning again. Pull out the remaining pig hair with tweezers, then scrape the white skin off the corners of the mouth with a knife, then freeze it and take it with salt water. There are also some marinated friends who marinate directly in the pot without boiling water after crisping. Only in this way will there be a lot of blood in the salt water. If the cleaning of salt water is not in place, it will easily lead to deterioration of salt water, especially in summer.
Second, the method of making seasoning package
Speaking of the seasoning preparation method of braised pork, many white people will feel very mysterious and tall. In fact, the spices used for braised pork head meat are the most basic and simple spices on the market. Because pork itself has a strong meat flavor, it doesn't need too complicated spices to enhance the flavor. On the contrary, if the use of spices is too complicated, its spicy taste will mask the taste of pork itself. A braised pork that can't taste the smell of meat is definitely unqualified braised pork.
When preparing the spice package of braised pork, we should first understand the characteristics of spices and their functions in braised pork. Spices have two functions in braised pork: one is to add flavor, and the other is to cover up the fishy smell of pork. Theoretically speaking, most spices have the functions of enhancing fragrance and masking smell at the same time, not only because of the different varieties of spices, but also because of their own fragrance and smell. Such as star anise, fennel and cinnamon. It has a strong fragrance and a small smell, so it is widely used in braised pork; Like kaempferia kaempferia and angelica dahurica, although their own fragrance is rich, their smell is also heavy. When preparing the seasoning package, the dosage should be reduced appropriately, otherwise its own smell will cover up the meat taste. This is why the braised pork cooked by some halogen friends has a strong flavor: for example, the flavor of Amomum tsaoko and Amomum tsaoko is light, but the smell is heavy, so the amount of such spices in braised pork should not be too much. Finally, there is a kind of spices with special fragrance, such as citronella and clove. For this perfume, the dosage is particularly small.
With a general understanding of these basic knowledge, it will be much easier for us to prepare seasoning packets. First of all, consider spices with strong fragrance and little smell, such as star anise, cinnamon and fennel. And use these spices as the main spices of the set meal, and the dosage is also large; Secondly, add some kaempferia rhizome, angelica dahurica, Amomum tsaoko, Alpinia katsumadai, white buttons, fragrant sand and so on. This perfume itself has a strong smell, so it should not be used too much; Then add spices with special fragrance, such as cloves and citronella. And the dosage must be small; Finally, in order to reduce the greasy feeling of pig's head meat, you can add some dried tangerine peel and use the fruit acid of dried tangerine peel to alleviate the greasy feeling of pork. This simple method basically constitutes the basic skeleton of braised pork spice package. To cook braised pork at home, 10 kinds of seasonings are enough.
Third, the method of making spiced brine.
All the flavors of braised pork need brine to conduct. When cooking braised pork at home, there is generally no old halogen, so you need to make a pot of new halogen yourself. Let's share the method of making new brine.
Based on the new pot of 20kg brine (less cooking and less seasoning):
Flavor formula: 20g star anise, cinnamon 15g, tsaoko 10g, kaempferia kaempferia 10g, 2g clove, 20g fennel, angelica dahurica 10g, white button 15g, tsaoko 15g, and clove.
1. Make stock
5 kg of fresh pig leg bone, half hen, half old duck, chicken feet 1 kg. All the raw materials are washed and put into a halogen pot. Add 30 kg of water (about 20 kg of soup stock after boiling), 100 g of ginger and 50 g of cooking wine, boil over high fire, omit floating powder, and simmer for 4 hours. After boiling, filter with a sieve to get a broth of about 20 kg.
2. Sugar color making
500 grams of rock sugar, 500 grams of boiled water and 30 grams of vegetable oil. Heat the wok, pour in vegetable oil, then pour in rock sugar, turn over the rock sugar with a spatula until it is completely fried, then stir the sugar color with a spatula, and immediately turn to low heat when the sugar color in the wok turns Huang Shi. When the sugar bubbles in the wok disperse and become uniform bubbles and the sugar color is brownish red, quickly pour in the prepared boiling water and stew for 3 minutes on low heat. The fried sugar is slightly bitter and sweet, and it belongs to Burgundy.
Step 3 make bittern oil
Use 5 kg of pork suet, cut it into small pieces, blanch it in boiling water, and immediately take it out of the pot for use. Take another wok, pour the cooked pork chop oil into it, add 300g of water, 20g of star anise, 20g of cinnamon10g, 20g of ginger, 20g of onion and 20g of cooking wine10g, and simmer until the pork chop oil is exhausted, then remove the oil and other residues after turning off the fire.
4. Salt water production
Put the spices into gauze bags, soak them in warm water for 30 minutes, and then wash them with clear water twice for use. Boil the soup stock, put it into a seasoning bag, add 300g of salt, 300g of sugar color, 20g of crystal sugar, 30g of chicken essence, 0g of pepper10g, and 5-6 dried peppers, pour in the prepared bittern oil, and simmer for 30min to obtain the bittern.
Let the boiled brine stand, and don't stir it at will. When you need to marinate, you can burn it and add the ingredients that need to be marinated. Braised pork can be marinated for three times at a time, and a new package can be replaced after three times. Salt water can be used for a long time if it is properly preserved. Every time braised pork, salt water needs more than 5 cm. If the brine is not enough, you need to add new soup stock or water.
Fourth, the preservation method of brine
For most novices who cook braised pork, the preservation of brine is a big problem, and it will be sour if you don't pay attention. Therefore, we really need to work hard on how to preserve brine.
Because brine often preserves meat, there will be a lot of impurities such as meat residue, spice residue and blood residue. These are all substances that are easy to rancid, and they are also the chief culprit of rancid brine. Therefore, it is particularly important to clean up the salt water. Let's share the specific details:
1. Every time you pickle vegetables, you should salvage the impurities in the brine with a filter screen to prevent the meat residue from rancidity in the brine, which will lead to the deterioration of the brine;
2. After marinating vegetables every time, take out the olive oil on the surface of the marinade, then remove the black blood powder layer, skim off the blood powder, then pour the marinade oil into the marinade, boil it and let it stand;
3. Salt water needs to be cooked once in the morning and once in the evening in summer and once every day in winter. After boiling, let stand. Do not stir at will, do not grieve into raw water;
4. The environment for storing salt water should be ventilated. Don't put the boiled brine pot directly on the ground in summer, because the bottom of the pot is in direct contact with the ground, which is not conducive to heat dissipation. This will easily cause the brine to be sour. If you have to put the pot on the ground, put an iron frame or brick at the bottom of the pot;
5. Filter the salt water with gauze every three days and clean the salt water once a week. Specific practice: Boil the brine, pour a small amount of cold water, and the blood in the brine will gradually emerge. At this time, you can quickly see the blood on the surface of the brine by sticking a door. This step should be quick and easy, and the blood will disperse when the salt water is boiled. After repeated cleaning for 2-3 times, the salt water will become clean and clear;
6. If the brine is sticky, you can pour fresh chicken blood into the boiled brine, cook it for 23 minutes on low heat, and then filter it into pieces. If the salt water is not used for a long time, it can be frozen. You can also add more salt to the brine to ensure the quality of the brine. When pickling is needed in the later stage, the salt can be diluted with water. This method can preserve brine for 7 or 8 days.
Five, pig's head marinating skills
First, boil the prepared brine to taste. Because the pork head meat is thick, the fat accounts for a relatively heavy proportion, and the fat is not easy to be salty, so the braised pork head meat is salty and reaches a slightly bitter state when tasted with the mouth. When the salt taste is ready, add a small amount of rock sugar to taste. Adding rock sugar has two advantages, one is to increase the aftertaste of braised pork, the other is to reduce the stimulation of salt on the tongue, so that braised pork tastes soft and has no obvious stimulation. Then add some ginger and cooking wine. Ginger not only has the function of removing fishy smell, but also has the function of appetizing. Cooking wine mainly removes the fishy smell of meat. Finally, add a spice-dried tangerine peel. As we all know, pig's head meat is rich in fat and greasy to eat. Adding dried tangerine peel just takes advantage of the sour taste of dried tangerine peel to reduce the greasy feeling of pig head meat. As for the dosage, it is more appropriate to add 30 grams of dried tangerine peel to 50 kilograms of brine; The consumption of ginger should be controlled within 100g; About 50 grams of cooking wine.
The most important thing is to remember to put the seasoning bag in the salt water. In addition, you can add a small amount of pepper and spicy to cross-season, based on the principle of eating hemp and spicy taste.
Braised pig's head meat is generally marinated in medium fire. In order to make the pig's head meat as oily as possible, this is also a small skill to reduce the greasy feeling of lean head meat. Usually, the marinating time of pig's head meat after blanching is about 1 hour 15 minutes. Of course, this is not a fixed marinating time, because the feeding time of each pig is different, and the tenderness of pig's head meat is also different. In general, the marinating time of 1 hour 15 minutes is just right. Of course, it is still necessary to judge whether the pig's head meat is soft and rotten by experience. Generally, you press the skin of the pig's head with your fingers. When the finger is pressed, the soft cut has obvious elasticity, which proves that the pig's head is cooked and the curing temperature is just right. If it is hard, it needs to be marinated for a while.
After the pig's head is marinated, remember to add chicken essence to taste before cooking. Generally speaking, 50 kg of brine can marinate about 30 kg of pig's head, add chicken essence 100- 150 g, and take out the pig's head 3 minutes after adding chicken essence.
Pork head meat takes a long time to marinate, so you can't add too much sugar to color the head meat at a time. Under normal circumstances, after the pig's head is cooked, it doesn't need to be colored. In the process of marinating, according to the color of pig head, sugar color is added in batches as appropriate. If too much sugar is added at the beginning, it is easy to cause the color of the final pickled product to be too dark. The easiest time for pighead meat to be colored is after 7 minutes of marinating, that is, after 45 minutes of marinating in the pot. At this time, the skin is mature, and it is also the easiest time to color. At this time, a small amount of sugar color can be added in batches according to the skin color of the pig's head meat. This can avoid the burning of pig's head meat with too deep color. It doesn't matter if the color of the pig's head is light when it is out of the pot, because the color will be oxidized during the placing process, which also reserves space for the color oxidation of braised pork to deepen.