Method for make secret pork head meat

Raw materials:

Pig's head1(about 4000g), and appropriate amount of common seasoning.

Exercise:

1, clean the pig's head, split it, and cut off earrings, canthus, lymph nodes, nasal cartilage and other impurities. Pig brain is used for other purposes. Cut the boneless pig's head meat into 5 pieces, put it in clean water, scrape and wash it repeatedly, remove all impurities and blood stains, put it in a clean water pot for 20 minutes, take it out and wash it;

2. Cook the cooked pig head together with the skull in a clear water pot, skim off the floating foam, and cook until it is 70% mature. Take it out, cool it a little, change blocks, and pour the soup into a basin for clarification;

3. Put another clean pot on fire, add sugar and fry until brown, and put it in a bowl for later use. Then put the clarified original soup into the pot, add the pork head meat, and add sugar, soy sauce, white sugar, refined salt and Shaoxing wine to adjust the color. Put star anise, pepper, fennel, clove, cinnamon and onion ginger into gauze bags, tie them tightly and put them in a pot. Simmer the pig's head with low fire until it is crisp and rotten, remove the oil slick, and thicken the soup with high fire.

The meat made in this way is ruddy in color, fragrant and mellow, moderately salty and sweet, and fat but not greasy.

Exercise 2

Materials:

Half a pig's head, 3 shallots, 3 slices of ginger, 2 star anise, 2 dried peppers, rock sugar about 15, pepper about 15, cinnamon 1, 3 hawthorn, 2 tablespoons of soy sauce and seafood sauce, and 5 tablespoons of bean paste.

Exercise:

1. Put the pig's head in cold water, put 1 tbsp cooking wine in the pot, and bring to a boil. Cook for 3-5 minutes. Remove the exposed pig hair with a clip after taking it out. Fortunately, the pig head I bought is clean, except for some pig hair at the root of my ears. ) use a knife to remove the bone near the pig's teeth. You don't have to take them off.

2. Put the pig's head meat into the pressure cooker and add all the seasonings.

Step 3 add water. Just keep the water and meat at the same height. My pot has 5 liters, so it is difficult to swallow all this meat. The result still shows a piece.

4. Press for 20 minutes.

5. Roll the meat with tin foil while it is hot.

6. Take it out and slice it while eating. Making the pig's head into an elbow pattern has also improved a level. It tastes as delicious as an elbow.

Key point analysis:

The pig's head is soaked in cold water for three to five hours to soak the blood. Change the water halfway. The pig's head soaked in blood is boiled and made into sauce, which tastes good.