Nowadays, there is pork head in sauce in Huangzhou, and its method is slightly the same as the previous statement.
Raw materials: a pig head, net weight 3000 grams, 5.5 grams of wine, 0.5 grams of refined salt, 150 grams of rock candy crumbs, 250 grams of sugar, sugar, 50 grams of green onion knots, ginger, star anise, red currant powder appropriate amount.
Method: put the pig's head in water, tweezers to remove hair, scraped clean. Pig face down on the cutting board, split in the middle of the back of the head, dig out the pig's brain, pick off the bones, cut off the ears, remove the pig's eye ring, lymphatic meat, lips, earrings, nose. Cut the pig's face into two pieces and the chin into three pieces, then put them into a big pot, scoop in boiling water (submerged to the degree), boil for a few minutes over high heat, skim off the froth. Put in the bamboo calculator bottom, first pig ears, lips, nose, placed underneath, and then the meat pieces (skin side up) discharged on top of the bamboo calculator. Then add wine, onion knots, ginger, star anise, cover the pot, burn about one hour with medium heat, add sugar color, red currant powder, and then cover the pot, burn five minutes, simmering with low heat until crispy (about two hours), add rock candy crumbs, sugar, to be thickened when the marinade, the pot away from the fire, remove the meat in the sauce, skin-side up on a ceramic plate. Food sliced and poured with marinade that is ready (excess marinade reserved for next time).
Note: frying pan on a high flame, put 50 grams of sugar, 50 grams of water to boil, with an iron spoon constantly stirring for one or two minutes, to be dry when the water fried to the micro-fire to continue to stir, down to the reddish-black, see the smoke, pour 100 grams of boiling water, stirring the pot that is into the color of sugar.
"Yellow dog pork" is a traditional dish of Suqian, Jiangsu Province, with a history of more than two hundred years. The dish is popular among locals because of its red color, rich flavor, fat but not greasy, rotten but not rotten, and pure and tender taste.
The Suqian "yellow dog pork", there is an interesting legend.
According to legend, Emperor Qianlong of the Qing Dynasty made six trips to the south of the Yangtze River in his life, including five stays in Suqian. Once, Emperor Qianlong to Suqian, the first did not alarm the local officials, but only and a few personal guards in disguise, to Suqian city in plain sight. Qianlong and his entourage in the city skulking and wandering, unknowingly to the noon, the emperor only then feel a little hungry.
Then they came to Suqian's East Street, only to feel with the light wind wafted a burst of fragrance, so follow the fragrance all the way to. Only to see not far away there is a small tavern selling pork head meat. In the palace used to eat the sea food Qianlong emperor, a look at the sale of pork, simply do not believe that pork will be so fragrant. He will be skeptical to ask for a pig's head meat, taste and realize that the store's pig's head meat is really good, at that time he hit the table and exclaimed: "delicious, delicious, really is a good dish?" Then he ordered his guards to call the shopkeeper and asked, "What's your name?" The shopkeeper replied: "Guest, the villain's name is yellow name three, known as the yellow dog." Qianlong laughed and said, "Yellow dog, what an unpleasant name, but your yellow dog's pork is delicious."
To the Qianlong Emperor left, yellow three only heard people say just praised him for his delicious pig's head meat of the guest is the current saint, so smart yellow three can not help but be happy, busy Qianlong masters left over the bowl of broth left behind, to the new Chen兑,and the tavern's sign changed to "yellow dog pig's head meat museum", yellow dog pig's head meat from now on it will be famous, business has been passed down from generation to generation, the yellow dog's pig's head meat. The Yellow Dog Pork has been famous ever since, and has been passed down from generation to generation. Here's how to make Yellow Dog Pork.
Raw materials: 1 pig head? About 9000 grams of Suqian sweet oil 250 grams of anise, cinnamon, sesame leaves, cloves, ginger, garlic, scallions, salt, cooking wine, monosodium glutamate, fresh soup, sesame oil, salad oil, appropriate amount
Methods:
1?The pig's head is clean and split, removing the skull and lymphoma, cut off the earrings, eye rings, pig mouth and nose? For another use , take the net meat cut into large pieces, put into the water to soak away the blood, and then into the boiling water pot blanch for about 10 minutes, fish out and cut into 3 centimeters square pieces.
2.net pot on the fire, into the salad oil hot, into the ginger, garlic, burst incense, mixed into the fresh soup and into the pork block, then pour sweet oil and wine, after boiling to remove the floating foam, into the bag with star anise, cinnamon, sesame leaves, cloves of the spice bag, cover the pot with a strong fire for about 15 minutes, and then adjusted to the salt and sugar color, turn the fire to simmer for about 2 hours to the soup is thick and rotten meat, and then finally adjusted to the monosodium glutamate (MSG), and the last. Drizzle with sesame oil, sprinkle with scallions, that is.
Fuyunlou Meat Shop, opened in 1896, is one of Beijing's famous "old shops". It is famous for its unique meat products such as pork head in sauce, elbow flower in sauce, smoked chicken and roasted donkey meat.
Methods:
(1) The method of making pork head in sauce is basically the same as that of pork and elbow flower in sauce. To use fresh pig's head (frozen second, old sow, old pig's head is not used), to dig net eye hair, ear root hair, in addition to clean dirt, meat dates and other debris, split into two valves, brush clean, into the pot of water to boil, change the soup and then cook, to remove the odor.
(2) cook according to the portion of the pig's head with an appropriate amount of salt, soy sauce, pepper, dashi, fennel, cinnamon, onion, ginger and other seasonings (spices can be packed in a gauze bag), to be boiled to six or seven ripe, fish out and take the heat to the bone, that is, into the pig's head billet.
(3) will remove the bones of the pig's head billet yards in another pot, the middle of the need to leave "soup eye", into the old meat soup, to the right amount of water, so that the salty and light moderate, plus the above seasonings, plus the lid of the sauce.
(4) The fire is very important to the sauce of the pork. To start with, it should be cooked over high heat for about 90 minutes, then gradually remove the fire, add appropriate amount of cooking wine when the soup turns back, and then switch to simmering over moderate heat until it is cooked and rotten. When removing from the pot, the action should be fast and precise, otherwise it will break the meat. Sauce time is usually about 4 hours.
(5) When removing the meat from the pot, press the pig's ear and arching beak underneath so that it is in the shape of an irregular square. After fishing the meat, the soup with appropriate amount of monosodium glutamate, and take the heat to brush the pork head with a layer of sauce that is ready.
Features: beautiful appearance, brownish red glossy color, strong flavor, rich in gelatin protein, fat but not greasy.