condiments

pig's head

1

condiments

Sichuan pepper

1 Bao Xiao

salt

400 grams

Erguotou

150g

Cooking wine

20 grams

energy

3 tablets

verdant

1 root

step

1. Prepare a pig's head, cut it into 2 pieces, scrape off impurities, and don't wash it.

2. Put the salt and pepper into the wok, stir-fry until fragrant, and turn off the heat.

3. Sprinkle some Erguotou on both sides of the pig's head and rub it for a few minutes.

4. Sprinkle some pepper and salt and knead for a few minutes.

5. Sprinkle some salt on the bottom of the tank, put it in the pig's head and sprinkle some salt.

6. Then cover it with plastic wrap and press it with a big stone.

7. Marinate for about 7 days, take out the marinade, sprinkle some salt, cover it with plastic wrap, press the stone, continue to marinate for about 20 days, and turn it over again during the period.

8. Take a pig's head and soak it in clear water for 30 minutes to remove some salty taste and rinse it clean.

9. Blanch in boiling water for another 3 minutes, remove, and scrape off greasy skin and pig hair again.

10. Take the pressure cooker, put the salt pig head, add some water and cover the meat.

1 1. Add ginger slices, scallion and cooking wine.

12. Bring the valve to a boil with high fire and simmer for 30 minutes with low fire.

13. After drying, take out the pig bones.

14. Take a piece of gauze,

15. Put the pig's head with the pigskin facing down.

16. Roll the gauze tightly.

17. Then tie it with a rope.

18. Put it on the chopping board and put another chopping board.

19. The pressure cooker is filled with water and pressed on the chopping board.

20. One night, it took shape.

2 1. Take off the rope and gauze,

22. Slice and serve.

skill

1. Carefully remove the hair from the pig's head.

When it is cooked, all the bones should be removed and tied.

3. It is delicious only if it is compacted.

4. The soaking time depends on the salinity of the meat.