Why do some pig's head meat taste crisp and some taste terrible?

Different types of chemical additives, different types of ripening, different types of pressure cookers, to put it bluntly, are the physical and chemical reflections of different tastes produced by different types of standards, which are delicious and usually not necessarily beneficial to health. Sodium nitrite, which is brittle when soaked, is also toxic, but many unscrupulous merchants may use this object. Although a certain amount in the car is safe, it will still be harmful to your health if you eat it for a long time. A traditional manufacturing method is described in detail below, and this toxic raw material is not needed. How are crispy pig heads marinated in sauce? The trick is maturity. Most people can cook crispy braised pork head, and they are all very patient masters.

The net meat rate of crispy braised pork head meat is higher than that of crispy pork head meat. However, it is very important to make crispy braised pork head. If you want to make this braised pork head, you should mainly rely on braised pork head instead of cooked pork head. In the process of stewing, there are three stages in the process of marinating pig's head. In the first stage, after the brine is boiled, it will immediately become a pig's head, and this slow fire is the key, and the slow fire is not based on the size of the flame.

It is based on the boiling degree of the surface layer of marinade. The actual situation is that the fried noodles are kept in a "small bone" state, which is the correct cooked degree, and then continue until the second step, that is, when the chopsticks are inserted into the braised pig's head, they can be closed without bleeding. At this time, the braised pig's head is cooked, but it is not crisp or rotten, so the third step is to cover the pot and let the braised pig's head soak in salt water for use. Finally, it is very simple to eat crispy braised pork head.

Generally, sauces take a long time to marinate, so they will be crisp to eat. However, some people will add some edible soda ash to the marinade to make the braised pork head cooked faster, which will also make the braised pork head more brittle and rotten. However, if it is a pot-stewed food shop, it is not recommended to do so, because they will reduce the duration of sauce and pickling, thus reducing the time for braised pig heads to digest and absorb aroma and salty taste, resulting in the final pot-stewed food with insufficient aroma and heavy salty taste.