How to remove the oil from the pan when cooking pork head

Once the soup has cooled, skim off the floating layer of oil.

The processing methods and techniques of pork head meat have collected the most comprehensive processing methods of pork head meat. Generally, pork head meat processing enterprises or marinated deli will use the following processing methods and skills for pig head meat before the year change.

Handling methods and techniques of pork head meat.

Methods and techniques for handling pork head: musket.

2. Hair removal (singeing).

The thawed pork head meat or fresh pig head meat is burned with a musket, and the pig hair can be burned off, and the singeing time can not be too long, resulting in the pig skin burning, which affects the marinating effect.

Handling methods and techniques of pork head meat.

3. Soaking. Put the burnt pork head meat into a basin and add enough water, and brush the baked part of the pork head meat with a steel wool ball. Add another pot of water to submerge the ingredients in the stool. Soak for 3 hours to remove the blood, rinse and set aside.

Handling methods and skills of pork head meat: blanching.

4. Blanching. Put the processed pork head meat into a steel bucket, add water, and bring to a boil over high heat. And continue to remove the foam, blanch for 3 5 minutes, then you can take it out, wash it, and put it in a basin for later use.

Putting tangerine peel can remove the oil, and the fragrance is not so greasy.

Hello, I am happy to serve you, and I will give you the following answer: After the pork head meat is boiled, an appropriate amount of oil should be added to the boiling soup to increase the taste and aroma. Generally speaking, the time to add Daheng to the boiling soup should be at the end, that is, after boiling, add the oil to the soup and stir well.

Reason: If large oil is added during the boiling process, the temperature of the oil will be too high, which will make the pork head meat hard and difficult to chew, affecting the taste. Workaround:

After boiling, add the oil to the soup and stir well. Steps:1

Wash the pork head, put it in a pot, add an appropriate amount of water, and boil over medium heat until the pig's head is cooked through; 2.After boiling, add the oil to the soup and mix evenly; 3.Add an appropriate amount of salt, soy sauce, vinegar and other seasonings, stir well; 4.

Then add chopped green onions, garlic sprouts and other seasonings, and stir well. Personal experience: When boiling pork head meat, pay attention to controlling the temperature of the oil, do not add large oil during the boiling process, but after boiling, add the oil to the soup and stir evenly, so as to ensure the taste of the pork head meat.

Tips: When boiling pork head meat, you can add some seasonings, such as chopped green onions, garlic sprouts, etc., which can increase the flavor of the pork head meat.

<> the cooking of pig's head meat is generally hourly, at the beginning, the cooked pig's head meat should be boiled over high heat, skimmed off the foam after boiling, and at the same time turned to low heat and slow cooking, so that the main purpose is to cook the pig's head meat, the flavor of the pig's head meat is delicious, fat but not greasy, thin but not firewood.

Pig's head meat is the meat of the pig's head. Its delicacy, among the Minxiang clan has long been famous, it is said that the Huaiyang cuisine in the model of the "grilled pork head" fire work is the most exquisite, the history is the longest, is the famous Huaiyang cuisine. It is rich in nutritional value.

Therapeutic pig head meat, flat in nature, sweet and salty in taste; Replenish deficiency, nourish yin, nourish blood, moisturize dryness.

Cook for an hour on high heat and another hour on low heat.

Ingredients for pork head: pig's head, salt, light soy sauce, soy sauce, rock sugar, cooking wine, ginger, star anise, withered orange grass fruit, fennel, cinnamon, Sichuan pepper, fragrant jujube leaves, angelica, ginger, cloves, dried chili.

1. Clean the pig's head, soak it in no rock mass for two hours, and then divide the blood water.

2. Put the soaked pig's head into the pot, add ginger slices and cooking wine to boil to remove the foam, remove and wash.

3. Put the blanched pig's head into the pot again and add ginger slices, green onions, large ingredients (star anise, cinnamon, bay leaves, cloves, cumin, ginger, pepper, dried chili, angelica, grass fruit), half a spoon of salt, 20 rock sugar, half a spoon of soy sauce, a spoonful of light soy sauce to taste, half an hour on high heat, one hour on low heat, and simmer overnight (when it is boring, it is not necessary to turn off the heat).

4. The color of the pig's head that has been stuffed overnight is red and bright, and it is fished out.

5. Debone the pig's head and arrange it.

6. Finished product drawing.