Taste: spiced.
Technology: halogen
Ingredients: 500g of pig's head meat.
Seasoning: 5g pepper, 5g cinnamon, 3g clove, 3g star anise, 5g sugar, 4g pepper, 50g salt, 50g soy sauce, 5g white wine and 3g white vinegar.
2 production methods
How to cook braised pork head? How to make braised pig's head meat delicious?
Peasant-style braised pork head
1. Clean the uncleaned pig hair with charcoal fire, soak it in water for about 5 minutes, scrape the skin surface with a knife, pull out the uncleaned hair with pliers, wipe the inner and outer surfaces with salt, and marinate it for about 15 minutes.
2. Put about 8 bowls of water in the iron pot, boil until it is wide open, add the pork head, cover it for about 3 minutes, take it out, rinse it with water, and hang it in a ventilated place to dry.
3. Sew the seasoning into the bag with porous cloth, tie the bag mouth tightly to prevent leakage, put it into the pot, add 5 bowls of clear water, cook for about half an hour, and then add sugar, pepper, white vinegar, soy sauce and wine to make a complete brine.
4. Put the pig's head meat in the brine, cover it and cook for about half an hour, then take it out for eating.
5. The remaining salt water can be used for further processing or other salt water foods, such as squid and eggs.
Braised pork head II
1, raw material: a healthy pig head (weighing about 5kg).
2, raw material processing:
Soak the bought pig's head in clear water for 2-3 hours, boil it with appropriate amount of water, precook the pig's head for 15 minutes, then take it out, split the pig's head in the middle, scrape off the dirt on the surface with a knife, and rinse it with clear water.
3. Condiments
Pork head meat 5
Salt 0. 18
Soy sauce 0. 12
Ginger 0.08
Fresh onion 0. 1
Cooking wine 0.05
Pepper 0.005
Dial 0.004
Kaempferia kaempferia 0.004
Lilac 0.002
Angelica dahurica 0.002
Cinnamon 0.008
Tsaoko 0.006
Octagonal 0.0 1
Monosodium glutamate 0.04
Sugar 0.04
4. Production
Use 1.5 kg of pig bone, add 10 kg of water, and cook for 3 hours to finally get 7.5 kg of soup stock. Add seasoning and seasoning bag, put it in the pig's head and boil it, then turn to low heat 1.5 hours. Take out and remove the bone. Cut the boneless pig's head meat into small pieces with a knife and stew it in broth for 30 minutes to taste.
Practice 3 of braising pig's head meat in brown sauce
raw material
Pig's head, liao ribs concentrated marinade, pepper, onion, fresh ginger and salt.
(1) Remove the hair from the pig's head, dig out the ear hair and other sundries, and wash them. Then dig out the mouth strips, split the pig's head, take out the pig's brain, soak it in clear water, drain the blood stains, and then soak it in water at 80℃ 15~20min.
(2) Before filling the pot, check the tenderness of the pig head. Put the old one on the bottom and the tender one on the top. Then add water and liao ribs to concentrate the marinade. First, cook with high fire, 1h, then switch to low fire, and cook for 2 ~ 3 hours before and after, subject to being able to peel off the flesh and blood by hand. It is important to master the temperature and time. If the fire is big and lasts for a long time, the pig's head will be boiled and the output will be reduced. Small fire, short time, poor color, fragrance and taste of products.
(3) After the pig head is out of the pot, remove the bones and ladders, dig out the eyeballs, and then put the meat into the original pot to cook. Cooking back to the pot is to make the pork head taste again and achieve the purpose of disinfection. Cook on low heat 15 minutes.