Pig head pressed with meat

As the saying goes in West Beijing: "Eat meat, eat pig face; marry a wife, alum mountain baner." That is to say, pig head meat is fragrant and contains alum. The mountain girl is handsome. This "Pig Head Pressed Pork" is made by cooking pig face, pig ears, and pig knuckles, then mixing them with walnut kernels and other raw materials for secondary processing and pressing.

Pork head meat · Pig ears · Pork knuckle · Walnut kernels

Panthoxylum bungeanum noodles · Aniseed noodles · MSG · Dark soy sauce

Step 1: Stew pork head meat The meat is fragrant and smooth, the pig ears are crispy, and the pork knuckles have a simple flavor. Stew in old soup over high heat until the color is oily and the meat is fragrant.

Step 2: Mix walnut kernels, pepper noodles, aniseed noodles, minced garlic, dark soy sauce and MSG in proportion. The natural nutty aroma of walnut kernels is the secret to the meaty texture of pig head meat, which is soft yet crispy.

Step 3: Chop the meat into minced pieces and mix with the ingredients. This step needs no further explanation! One word: fragrant!

Step 4: Spread the meat layer by layer in the vessel. A layer of minced meat, a layer of pig ears, a layer of minced meat, and then a layer of pig ears... lay them out in order to make the meat rich and layered and produce "flowers".

Step 5: Press the meat. Pressing the meat means pressing the meat with a stone weighing 300 kilograms. It can not only press many ingredients into one, but also squeeze out excess fat. It takes about half a day to suppress.

Serving: The pressed meat looks raw in every piece. It is soft and tender, alternately fat and thin, and tastes unique. This is the root cause of "celebrities and common people praising each other".

Have you learned this final dish?