Raw materials and formula

Pig head 25kg fennel 13g

Zanthoxylum bungeanum 35g scallion (net) 500g

Staranise 50g fresh ginger 125g

Cinnamon 75g salt1.25kg.

manufacturing technique

(1) Remove the hair from the pig's head, dig out the ear hair and other sundries, and wash them clean. Then dig out the mouth strips, split the pig's head, take out the pig's brain, soak it in clean water, drain the blood stains, and then soak it in water at 80℃ for 15~20min.

(2) Before filling the pot, check the tenderness of the pig's head. Put the old one below and the tender one above. Then add water and seasoning. Boil with high fire first, 1h, then switch to low fire, and cook for 2 ~ 3 hours before and after, subject to peeling off the flesh and blood by hand. It is very important to master the temperature and time. If the fire is big and the time is long, the pig's head will be boiled and the yield will be reduced. The fire is small, the time is short, and the color, fragrance and taste of the products are poor.

(3) After the pig head is out of the pot, remove the bones and ladders, dig out the eyeballs, and then put the meat into the original pot for cooking. Returned cooking is to make pig's head meat taste again and achieve the purpose of disinfection. Cook on low heat 15min.

Materials for making braised pork head meat:

Ingredients: 500g of pig's head meat.

Seasoning: 5g pepper, 5g cinnamon, 3g clove, 3g star anise, 5g white sugar, 4g pepper, 50g salt, 50g soy sauce, 5g white wine and 3g white vinegar.

The practice of braised pig's head meat:

1. Clean the uncleaned pig hair with charcoal fire, soak it in water for about 5 minutes, pull out the uncleaned hair with pliers, wipe the inner and outer surfaces with salt, and marinate for about 15 minutes.

2. Put about 8 bowls of clear water in an iron pot, boil until it is wide open, put the pig's head meat in, cover it for about 3 minutes, take it out, rinse it in clear water, and hang it in a ventilated place to dry.

3. Sew the seasoning in a porous cloth bag, tie the bag mouth so as not to leak out, put it in a pot, add 5 bowls of clear water, cook for about half an hour, and then add sugar, pepper, white vinegar, soy sauce and wine to make a complete brine.

4. Put the pig's head in the brine, cover and cook for about half an hour, and then take it out for food.

5. The remaining brine can be used for further processing or other brine foods such as cuttlefish and eggs.