The practice of making braised pork with pork head meat, the practice of authentic braised pork head

How to marinate pork head.

Ingredients: pig's head.

Excipients: Garlic, soy sauce, vinegar, sesame oil, spicy tempeh, salt, green onion, etc.

Steps:1Wash the pig's head one by one, and break it into large pieces with a good tool...

2.Put it in the pot, blanch it with boiling water, put it into the pot again, put in the material bag (big ingredients, Sichuan pepper, bay leaves, cinnamon), soy sauce, salt, green onion and ginger, and stew for about 1 hour until cooked.

3.When eating, take out a piece and slice it.

4.Sauce: minced garlic, soy sauce, vinegar, spicy tempeh, drizzled with a little sesame oil.

5.Pour over the cut meat, mix well and serve.

The preparation of braised pork head.

Raw materials and formulations.

Pig's head 25kg fennel 13g

Sichuan pepper 35g green onion (net) 500g

Ingredients 50g fresh ginger 125g

Cinnamon bark 75g salt.

Production process 1) Remove the hair on the pig's head, dig up the ear hair and other debris, and wash it clean. Then dig out the strip, split the pig's head, take out the pig brain, soak it in clean water, drain the blood stains, and then soak it in water at a temperature of 80, 15 20min.

2) Check the age and tenderness of the pig's head before loading the pot, put the old ones on the bottom, and put the tender ones on the top. Then add water and seasonings. First boil over high heat, then switch to low heat after 1h, and cook for a total of 2 3h before and after, so that the flesh and bones can be separated by hand.

It is very important to master the heat and time, the fire is big, the time is long, the pig's head is boiled, and the production rate is reduced; The fire is small, the time is short, and the color, fragrance and taste of the product are poor.

3) After the pig's 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. Returning to the pot to cook is to make the pig's head meat taste again and achieve the purpose of disinfection. Cook over low heat for 15min.

Ingredients for the production of braised pig's head meat:

Ingredients: 500 grams of pork head.

Seasoning: 5 grams of Sichuan pepper, 5 grams of cinnamon, 3 grams of cloves, 3 grams of star anise, 5 grams of white sugar, 4 grams of pepper, 50 grams of salt, 50 grams of soy sauce, 5 grams of white wine, 3 grams of white vinegar.

The preparation of braised pork head.

1.Burn the uncleaned pig hair with charcoal fire, soak it in water for about 5 minutes, pluck it out with tongs, rub the inner and outer layers with salt, and marinate for about 15 minutes.

2.Put about 8 bowls of water in an iron pot, boil until it boils, put the pig's head meat in, cover it for about 3 minutes, take it out and rinse it with water, and hang it in a ventilated place to dry.

3.The seasoning is put into a bag with a loose porous cloth, tied to the mouth of the bag to prevent leakage, put it in a pot, pour 5 bowls of water, boil for about half an hour to produce flavor, and then add sugar, pepper, white vinegar, light soy sauce and wine to become a complete brine.

4.Put the pork head meat into the brine, cover and cook for about half an hour, then take it out and serve.

5.The remaining brine can be used to continue reprocessing, or to make other brine foods such as cuttlefish, eggs, etc.

Just put it in the brine and cook it.

Rock sugar is a must.

A few days ago, someone came to me and asked me, how to marinate the pig's head meat, why is the pig's head meat so fishy? In fact, when it comes to braised pork head meat, many people have eaten it, and the biggest feature of the whole is that in addition to the ruddy color of the pork head meat, the key point is that it is fat but not greasy. Especially the fragrance just out of the pot, including the marinated soup at that time, the smell of the smell will make the mouth water, especially with coriander and red oil and then mix it again, not to mention how flavorful it is.

So at this time, some people must be curious, since the braised pig's head meat is so delicious, what should be done? In fact, the method of marinating pork head meat is very simple, and the most important thing in the whole process is to remove the fishy smell of pork head meat, so it is basically half the battle. In the later stage, when preparing the braised soup, we must have a slightly heavier taste, so that the marinated pork head meat will have a taste.

I won't say much about the following, today I will share with you the specific steps and details of this braised pork head meat, I will express it in the simplest and easy-to-understand words, so that everyone can understand and understand, and you will read it with me.

Preparation of the main ingredient: a pig's head.

Excipients: 20 grams of light soy sauce, a small handful of rock sugar, 10 grams of salt, a handful of red yeast powder, 10 grams of white wine, appropriate amount of ginger and green onion, 10 grams of cinnamon, 5 star anise, 10 bay leaves, 20 peppercorns, 15 grams of tangerine peel, 10 grams of dried chili pepper, 10 grams of tangerine peel.

The steps of marinating pork head.

Steps. First, first clean the pig's head, remove the lymph on it, then wash the pig's ears and nostrils, and scrape the pig with a knife to remove the miscellaneous hair (or burn it with fire, so that the later pot will not affect the appetite because of the miscellaneous hair).

Steps. 2. Turn on the furnace and pour water into the hot pot, blanch the pig's head in a pot under cold water (the cold water pot can better remove the blood water), blanch the pig's head, skim off the foam, take out the blanched pig's head, and then clean it again (the pig's head meat is already very clean after this step).

Steps. 3. Boil the water in the pot and put half a spoon of oil, pour in the white sugar and stir-fry constantly, stir-fry the sugar color and quickly add an appropriate amount of boiling water (it is easier to stimulate the sugar color with boiling water), add red yeast rice powder and light soy sauce to adjust the color, and add a little white wine to remove the fish.

Steps. Fourth, then put in green onions and ginger, dried chili peppers, salt, pepper and all kinds of spicy, put the blanched pig's head into the pot to marinate, the pig's head is marinated until the chopsticks are pierced into it, and there is no blood flowing outside, remove the bones on the pig's head, put the pig's head meat into the pot and continue to marinate.

Steps. Fifth, the pig's head can be out of the pot after it is soft and rotten (it is good to poke it gently with chopsticks), and finally cut it into small slices, add coriander and red oil and stir evenly to eat, very fragrant and very good.

Summary of braised pork head.

Through the above steps, I believe that many people have a deeper understanding of the practice of braised pork head. In fact, braised pork head meat is not complicated, the focus is on how to preserve it in the later stage. Generally, our chefs are divided into two kinds of braised soup, one is the commonly used braised soup, which we will boil once a day, and twice a day in summer; There is another one that is relatively simple, put the braised soup in the refrigerator after cooling, and take it out to thaw and heat it when you use it.

Ingredients: five catties of pork head.

Excipients: 30 grams of dried shiitake mushrooms, 30 grams of Sichuan pepper, appropriate amount of salt, 30 grams of chicken essence and monosodium glutamate, more ginger and green onions, 5 grams of rock sugar, 100 grams of sugar, two pork bones, and an old hen.

Spices: 10 star anise, 20 grams of cinnamon, 10 grams of ginger, 15 grams of grass fruit, 10 bay leaves, 15 grams of angelica, 20 grams of fragrant fruit, 15 grams of licorice, 15 grams of tangerine peel, 15 grams of caokou, 15 grams of white button, 10 grams of angelica, 3 grams of cloves, 20 grams of cumin.

The steps of marinating pork head.

Steps. First, first prepare the pork stick bones and old hens, blanch and put them in the brine pot (the purpose of blanching is to remove the fishy smell), add 40 catties of water, ginger, pepper, cooking wine, boil over high heat and turn to low heat, boil for about five hours (at this time the water will be left about 30 catties), filter out the bones and meat residues, which is made of brine (also called broth).

Steps. 2. Then pack the spices in bags in advance and soak them in warm water for half an hour to remove impurities and peculiar smells (which can also better stimulate the fragrance of spices).

Steps. 3. Put the soaked spice bag into the old soup, boil for half an hour, boil out the fragrance, add salt, chicken essence, rock sugar, and sugar color, and it will become a braised soup (at this time, the braised soup is ready, and there is no need to put soy sauce in the whole process, and the color of the sugar color is enough).

Steps. Fourth, then wash the pig's head meat and soak it in cold water for two hours to remove excess blood water (change the water many times halfway, so that the soaking effect will be better), take out the soaked pig's head meat and dry it, and then smear it with salt, cooking wine, ginger and green onions, and marinate for three hours.

Steps. 5. Wash the pig's head meat after marinating, add cold water to the pot and put the marinated pig's head meat into the pot (the effect of blanching the pig's head meat under cold water will be better), boil over high heat, skim off the foam, turn to medium heat and continue to blanch for more than three minutes (the blanching time must be long, so that the pig's head meat can be better blanched).

Steps. Sixth, finally boil the brine, put in the pig's head meat, boil over high heat, turn to medium heat, continue to marinate for one hour, then turn off the fire and simmer for half an hour to take out the pig's head meat, cut it into slices after a little cold and eat, it is very delicious and delicious, and it is served with wine and rice.

Steps]:

Braised pork head. 1: Clean all the pig hair on the pig's head meat, especially behind the ears, cut off all the places with pig hair, and put all the pig's head in half and clean it in water.

2: Pour cold water into the pot, put the pig's head in and blanch it, after the water boils, skim out the white foam on it, blanch the water for about 10 minutes, and then clean the white foam on it with cold water.

3: Pour cold water into another pot, put the pork head meat in, and then put the peppercorns, spices, bay leaves, cinnamon, green onions, ginger and garlic, rock sugar, and pork ingredients into the pot.

4: Prepare another pot, pour a little water, put the rock sugar in it to boil, boil the sugar, put 2 tablespoons of bean paste and a small piece of red jiujiu (hot pot base) and stir well, pour hot water and stir well again.

Braised pork head. 5: Pour the boiled sugar and dark soy sauce and light soy sauce into the pork head meat, boil over high heat, then turn to medium heat and simmer for 2 hours, turn it over when it cooks for about half an hour, put an appropriate amount of salt to adjust the taste and then continue to cook, when the time is up, take it out and dry it for a while before eating.

Put the sauce to marinate.

Pig's head meat is the meat of the pig's head. Its delicacy has long been famous among the people, and it is said that the "grilled whole pig's head" in the Huaiyang cuisine is the most exquisite, with the longest history, and it is a famous Huaiyang dish with a long reputation. It is rich in nutritional value.

Pig head meat with therapeutic effect is flat in nature, sweet and salty in taste, replenishes deficiency, nourishes yin, nourishes blood, and moistens dryness.

Local practices. Harbin special pork head meat. The color is ruddy, fragrant and glutinous, salty and sweet, the meat is delicious, fat but not greasy, and the meat is shiny. Arouse the cravings and saliva of the diners.

Pork head meat contains high-quality protein and essential fatty acids, which can provide heme (organic iron) and can improve iron deficiency anemia. The unique boiled braised soup uses more than a dozen kinds of Chinese herbs as auxiliary materials, marinates for several hours, and smokes the finished sauce. The appearance is slightly dry and non-sticky, and the depression after acupressure is immediately restored.

The porcine skin gum material helps to lighten dark spots and give the face a radiant glow.

Liuhe pig's head meat. The pig's head meat in Liuhe District of Nanjing City is particularly famous, and it is one of the specialties of Liuhe District, which enjoyed a good reputation as early as the late Qing Dynasty. The main ingredient is made of local native pigs, which are made by manual hair removal, draining blood water, old marinated marinade, boiling over a high fire, and simmering and rotting.

With the characteristics of fragrant, transparent and clean, diners "smell appetizing, melt when imported, and take a sip of the stomach", the visual sense is clear and refreshing, and the taste is fat but not greasy.

Before marinating pork, now fry the pork in the pot, add an appropriate amount of sugar, put it in the brine after coloring, and then add light soy sauce, so that the marinated pork can be colored.

Add dark soy sauce to color, the taste is very bright and the color is also very good-looking, generally the lo-mei is used dark soy sauce, cold dressing, etc. do not need to be colored with light soy sauce.

In fact, it is relatively easy to color lo-mei food, as long as we add an appropriate amount of light soy sauce in the marinating process, it can definitely make the color more beautiful.

If you want to color, I think you should use some dark soy sauce, such as some teriyaki soy sauce, soy sauce for stewed meat, etc.

Marinating method of pork head meat:

Ingredients: 1 pig's head, 1 green onion, 1 piece of ginger, 2 taels of white wine, half a bottle of light soy sauce, 8 spoons of dark soy sauce, 5 spoons of oyster sauce, 3 spoons of chicken essence, 70 grams of rock sugar, appropriate amount of salt, star anise, cinnamon, bay leaves, grass fruit, Sichuan pepper, dried chili, cumin, long pepper, ginger, angelica, nutmeg, cardamom, grass, cloves, and sand kernels.

Steps: 1. Burn the pig's head with a spray gun, burn off the pig hair that has not been cleaned, especially the fine hairs on the ears, eyes, and corners of the mouth, and then use a steel wool ball to wipe the blackened place.

2. After the pig's head is scrubbed, cut off the pig's ears and put the pig's head together with the pig's head to soak in water overnight to remove the blood.

3. Split the pig's head in half.

4. Put the pig's head into the pot, pour water to submerge the pig's head, add green onions, ginger slices, pour in white wine, and bring to a boil over high heat.

5. After the water is boiled, remove the foam. Cook the pig's head for another 15 minutes and remove.

6. Put the blanched pig's head into clean water and wash it again, and after washing, control the water and set aside.

7. Prepare the spices, put them in a gauze bag, and soak them in warm water for 15 minutes to remove dust and reduce the medicinal properties.

Put the rock sugar in a pot, add half a bowl of water, and start to fry the sugar. When the sugar dissolves and becomes the state shown above, pour in a bowl of boiling water to turn sugar color (do not pour cold water, otherwise it will fry the pan).

9. Put the pig's head in the pot, pour in water, completely submerge the pig's head, pour in the fried sugar, then pour in light soy sauce, oyster sauce, dark soy sauce, salt, chicken essence, 20 grams of rock sugar, a small amount of liquor, and put it in the spice packet.

10. If you use aged braised soup, the effect is better.

11. Cover the pot, bring to a boil over high heat and cook for 15 minutes, then change to medium-low heat and continue to simmer for 2 hours.

12. After two hours, turn off the heat, taste and season twice. And soak the meat in the braised broth overnight.

13. The next day, bring the braised soup to a boil, continue to cook the meat for 10 minutes, turn off the heat, remove the meat, and start to dismantle the bones. Try to keep the pig's face intact when removing the bones.

14. After the pig's face is cooled, slice it and put it on a plate.

15. a finished product.