Pig scalp, how to make pig ears delicious, how to make pig scalp delicious

Steps. Braised pig ears pig scalp practice step 11First, scrub the pig ears and scalp with flour and white vinegar.

Braised pig ears pig scalp practice step 22Scrape the surface clean with a knife.

Braised pig ears pig scalp practice step 33Bring water to a boil, add cooking wine, boil the pig ears and pig scalp for 2 minutes, then take out and rinse.

Braised pig ears pig scalp practice step 44Add the pig ears and scalp to the pot.

Braised pig ears pig scalp practice step 55Prepare the old brine and spices, rock sugar.

Braised pig ears pig scalp practice step 66Stir-fry the spices in another pot and add them to the marinated pot.

Braised pig ears pig scalp practice step 77Add the caster sugar.

Braised pig ears pig scalp practice step 88Add the old brine.

Braised pig ears pig scalp practice step 99Add the water that covers the ingredients.

Braised pig ear pig scalp practice step 1010Add some dark soy sauce.

Braised pig ears pig scalp practice step 1111Add an appropriate amount of salt, open the lid and cook for 50 minutes, turn over halfway, and soak in the pot for about 2 hours after cooking.

The practice of braised pig ear pig scalp step 1212Slice and serve as a serving.

Ingredients. Pig scalp.

Half. Accessories.

Brine. Amount. Salt. Amount.

Aniseed. Amount.

White pepper. Amount.

Sugar. Amount.

Rice wine. Amount.

Steps. 1.Splash the purchased pork scalp with boiling water for a while, and then remove the supercooled water.

2.After the water is dried, put it on the fire to remove the pig's hair, soak it in the water, and scrape off the dead skin on the pigskin with a knife, and scrape it clean.

3.Add water to the pot, add an appropriate amount of star anise and white peppercorns, and simmer over high heat for 25 minutes, inverting every few minutes. Then take it out and soak it in cold water or rinse it with a tap and set aside.

4.Boil the brine, pour in an appropriate amount of cooking wine, add an appropriate amount of sugar, put in the pig's head meat, and add salt or soy sauce if the salt is not enough.

5.Add the pork head and simmer over low heat, flip every few minutes, and turn off the heat for 20 minutes.

6.After turning off the heat, continue to soak for 15 minutes, flipping once in the middle.

7.After cooling, you can slice it, sprinkle with chopped green onions, drizzle with sesame oil or brine juice.

Ingredients: 1 pork scalp, 1 green and 1 red pepper.

Specific methods:1Wash the prepared pig scalp with water, scrape the hair follicles on the surface with a knife, put an appropriate amount of water in the pot, a piece of ginger, put the washed pig scalp into the pot and blanch for 2 minutes, then remove and wash with water.

Put it on a cutting board, cut it finely with a knife, cut it and put it in a basin for later use.

2.Wash the green and red peppers with water, wash them and set them aside for later use.

3.Remove the head and tail of the chili pepper, remove the chili seeds, and clean them. Cut it into pieces with a knife, cut it and put it in a pot for later use.

4.Add an appropriate amount of oil to the hot pan, put the cut pork scalp into the pan, and stir-fry the fat in it over medium-low heat, so that the meat will not be particularly greasy and burnt.

5.After the pig scalp is put into the pot, turn it with a spatula, and then add a spoonful of salt, the addition of salt can make the meat of the pig scalp more fragrant.

6.This is the lard that has been fried. Put it out of a bowl and cook it together when you want to cook it later, and it tastes delicious.

7.After the oil is served, there is still some oil left in the pan.

8.Place the chopped green and red pepper cubes in the pot.

9.Flip the spatula and stir-fry the ingredients in the pan evenly.

10.The addition of green and red chili peppers can make this dish taste fragrant and not greasy, and the chili peppers absorb the aroma of the pork head meat, and the taste is even better. Then add an appropriate amount of salt, stir-fry until even, and then remove from the pan.

Pig scalp can be made into braised pig scalp, stir-fried braised pig scalp with green pepper, stir-fried pig scalp with parsley, etc. Taking parsley fried pork scalp as an example, there are 5 steps, and the following is the detailed operation of stir-fried pork scalp with parsley:

Steps.

Clean the pig's scalp.

First, clean the pig's scalp and then put it in a pot until it is boiled.

Rinse with cold water and cut into thin slices.

Take it out and rinse it with cold water again and cut it into thin slices.

Salted lemon diced.

Slice the salted lemon into small cubes, cut the parsley into sections, and prepare the garlic.

Heat the oil in a pan and sauté the garlic until fragrant.

Heat the oil in the pan, add the garlic and stir-fry until fragrant, then add salted lemon and parsley, add an appropriate amount of salt and stir-fry to taste.

Put the scalp into the pot and adjust the material.

Put the pig's scalp into the pot, add 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, a few drops of dark soy sauce, and stir-fry on high heat for about 1 minute.

The method of pig scalp is as follows:Ingredients: 1 2 pork scalps, 1 piece of ginger, 2 bay leaves, 1 small piece of cinnamon, 1 piece of tangerine peel, 3g of peppercorns, 1 dried red pepper, 1 garlic sprout, 30ml of light soy sauce, 20ml of dark soy sauce, 5g of salt, 10ml of green onion and ginger cooking wine, 20g of rock sugar, 20ml of light soy sauce, 30ml of white vinegar, 5ml of sesame oil, appropriate amount of water.

Steps: 1. Prepare the materials.

2. Wash the pig scalp and put it in the pot, add ginger and blanch to remove the blood foam.

3. After pouring off the blood foam, add an appropriate amount of water to the reed stool in the pot, put in the pork skin and light soy sauce, dark soy sauce, spices, salt cavity debate, rock sugar, garlic seedlings, stir evenly, boil and turn to medium heat and simmer for 30 minutes (turn over more in the middle).

4. Take out the pig's scalp and let it cool.

Ingredients: 1 pig ear.

Light soy sauce 1 scoop.

1/2 tablespoon of salt and 1/2 tablespoon of chicken bouillon.

2 slices of ginger.

2 green onions, 1 coriander.

1 handful of peanuts.

1 tablespoon of cooking wine.

Sichuan peppercorns to taste.

Star anise: 1 pc.

Cinnamon bark 1 piece.

1 bay leaf.

1 tablespoon of chili oil.

1 tablespoon of aged vinegar.

Millet Spicy 2 pcs.

This is the cold pork ear, the taste is crispy, simple and delicious The method of handling the pig ears in a cold water pot is clean.

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Put green onion and ginger, cooking wine, light soy sauce, Sichuan pepper, star anise, cinnamon, bay leaves.

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Cook and remove, about 20 minutes.

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Cut the pork ears into thin slices, add salt, chicken essence, minced garlic, chopped green onions, and millet spicy.

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Light soy sauce, aged vinegar, chili oil, coriander, peanuts.

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Grasp and mix evenly and then start eating.

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Seasoning: 5 grams of soy sauce, 3 grams of vinegar, 1 gram of monosodium glutamate, 5 grams of green onions, 6 grams of ginger, 10 grams of cooking wine, 1 gram of star anise.

Peel and wash the green onion and ginger respectively, cut the green onion into segments, slice the ginger, and set aside; Wash the pig ears, scrape the skin with a knife, and remove the hair with tweezers;

Boil the pig ears in water, rinse them well, and pour out the water;

Add water to the pot again, add green onions, ginger slices, cooking wine, star anise, pig ears, bring to a boil over high heat, turn to medium heat and cook;

Remove it, let it cool, cut into thin strips, and place on a plate;

Wash the mustard and cut into thin strips; Put the shredded mustard on the pig's ears, add various spices and mix well.

2 pig ears (about 500 grams). 15 grams of green onions, 15 grams of ginger, 1000 grams of old miso soup, 3 grams of monosodium glutamate, 3 grams of cooking wine, 3 grams of salt, 5 grams of white pepper, 5 grams of sugar, 5 grams of sesame oil, 50 grams of dried chili peppers, 10 grams of green onions, ginger and garlic.

Preparation of cold spicy pork ears:

Wash the pig ears, blanch them in a pot of boiling water, and remove them to cool.

Put the sauce pot on the fire, add the old miso soup, green onions, ginger pieces, add monosodium glutamate, cooking wine, salt, white pepper, sugar, dry chili, put in the pig ears, boil and change to low heat to simmer, simmer thoroughly, turn off the fire, soak the original soup for half an hour and then take it out, let it cool and smear it with sesame oil and cut it into thin strips.

Put the shredded pork ears into the basin, add monosodium glutamate, cooking wine, white pepper, green onion, ginger, garlic and sesame oil, stir evenly and put it on a plate.

1.Trim the residual hair of the pig's ears and scrape and clean;

2.Rinse thoroughly with boiling water first, then scrape and wash again, and cook in the soup;

3.Rinse with cold water after removal;

4.Finely chop the green onion;

5.Mix green onions, soy sauce, chili oil, monosodium glutamate, Sichuan pepper powder, and sesame oil into a sauce;

6.Slice the pig ears into large slices and mix well with the sauce.

2 green onion segments, a little shredded green onion, 1 small piece of ginger, 3 slices of ginger, 2 garlic, 1 2 tablespoons of sugar, 2 tablespoons of chili powder, 1 tablespoon of Sichuan peppercorns, 1 tablespoon of cooked sesame seeds, a few drops of sesame oil, 1 small bowl of chicken broth (can be mixed with chicken essence with water), 1 tablespoon of soy sauce, 1 tablespoon of vinegar, 1 2 tablespoons of salt, a little monosodium glutamate.

1. Put the green onion and ginger into the pot, put in the pig ears, add an appropriate amount of water to boil, turn to low heat and cook for 20 minutes, then remove and cool and cut into strips.

2. Prepare the seasoning while boiling the pork ears, make garlic into minced garlic and green onion into shredded green onions, make red oil, and then mix the chicken broth with red oil and mix well into a sauce.

Pour an appropriate amount of oil into the wok and heat it, add peppercorns and ginger slices to fry the fragrance, then remove the ingredients and throw them away, and pour them into the chili powder immediately when the oil is slightly cool.

3. Pour the pork ear strips into the sauce, then add minced garlic, shredded green onions, sugar, soy sauce, vinegar, sesame, salt, monosodium glutamate and other seasonings and mix well.

One: Wash and cook first.

Two: Prepare the baking sauce, which is sold in the store, bottled and bagged. Put it in a pot and mix it, add a little water.

Three: Cut the pig ears into four or five parts of uniform size, put them in the pot and bake them well, all o, and cut them into neat strips. The rest can be packed in a plastic bag and stored in the refrigerator.

Stir-fried pork ears with green peppers.

Ingredients: 1 chili pepper, 2 pig ears, 1 red pepper, 1 2 tsp salt, 1 ginger, 2 cloves of garlic, 1 star anise, 1 2 tsp Sichuan pepper, 1 cinnamon, 1 bay leaf, 1 2 tsp fennel seeds, 1 tbsp vegetable oil.

Method] Prepare the big ingredients of braised pig ears (star anise, cinnamon, fennel, bay leaves, peppercorns, etc.), and put the small ingredients into the seasoning steel ball.

Handle the clean pig ears in a pot under cold water, add the seasoning steel balls, ginger slices, cooking wine, dark soy sauce and salt, etc., bring to a boil over high heat, turn to low heat, and cook for 40 minutes.

Cut the marinated pork ears into small strips, then prepare the shredded green and red peppers and crushed garlic cloves, heat a little vegetable oil in the pot, add the shredded green and red peppers and garlic cloves and stir-fry. After the green pepper is slightly soft, put in the pork ear strips, then add some cooking wine, salt and pepper and stir-fry evenly, and put it on a plate.

Stir-fried pork ears with parsley.

Ingredients: 1 large pork ear, appropriate amount of tender parsley, appropriate amount of millet pepper, 1 garlic seed.

Method] Finely chop the chili pepper and garlic seeds, and stir-fry in the oil pan until fragrant.

Add the pork ears, add the light soy sauce and stir-fry over high heat.

Finally, put in the parsley, break the raw, add an appropriate amount of salt, and remove from the pot.