Pork head meat is the meat from the head of the pig. Its delicacy has long been famous among the people. It is said that among the Huaiyang cuisine, the "braised whole pig head" has the most exquisite fire techniques and the longest history. It is a famous Huaiyang dish that has long been famous. Has rich nutritional value. Pork head meat can be fried, served cold, or braised in a variety of ways.

How to make pork head meat——

Ingredients preparation: 500 grams of pig head meat

Accessory preparation: 20 grams of sugar, 1 spoon of salt, 10 grams of pepper, 5 star anise , 5 cinnamon sticks, 1 bag of brine seasoning, 1 bowl of old brine, 1 piece of ginger

1. Blanch the washed ingredients in cold water and let cool;

2. Stir-fry Put an appropriate amount of oil in the pot and add 1 tablespoon of white sugar;

3. Stir-fry the sugar color over low heat, add an appropriate amount of water and turn off the heat;

4. Put the old brine into the pot over low heat Heat to defrost, put the fried sugar color into the pot, and add the required amount of water;

5. Pour in the brine seasoning, add star anise, cinnamon, green peppercorns, and ginger, and bring to a boil over high heat;

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6. Pour all the ingredients into the pot, add an appropriate amount of salt and bring to a boil over medium-low heat for 30 minutes. Turn off the heat and soak in the stew for 3 hours. Adjust the heat according to the size of the ingredients;

7. As shown in the picture, after the time is up, the pork head meat is taken out of the pot and can be eaten cold or stir-fried.