How do you make pork head? How do you make chicken cutlets?

Take 10,000 grams of pig head as an example; 15 grams of salt, 25 grams of soy sauce, 25 grams of cooking wine, 10 grams of green onions, 10 grams of ginger, 5 grams of star anise, 3 grams of Sichuan pepper, 3 grams of cinnamon, 3 grams of cloves, 2 pieces of nutmeg.

15 grams of salt, 25 grams of soy sauce, 25 grams of cooking wine, 10 grams of green onions, 10 grams of ginger, 5 grams of star anise, 3 grams of Sichuan pepper, 3 grams of cinnamon, 3 grams of cloves.

The characteristics of pork head meat in sauce: salty and fragrant, loose and colorful. Preparation of sauce pork head meat:

1.Burn the pig's head meat, soak it in cold water, scrape the dirt on the skin and the hair in the ear and eye sockets, cut the pig's tongue from the pig's chin, split the pig's head in half, take out the brain, and then scald the tongue with boiling water, scrape off the skin of the tongue, and wash it with water with the pig's head.

2.Put 10 kg of water in the pot, boil the water with a strong fire, put in the pig's head, tongue and brain, skim out the foam when the soup is boiled, boil for 90 minutes to take out the pig's head, pig's brain, and remove the size of the bones on the head.

3.Put the soup out, put the iron grate on the bottom of the pot, put the pig's head meat around the pot, then put the tongue and brain in the head meat, leave a hollow in the middle, pour the original soup from the middle, add refined salt, soy sauce, cooking wine, meat bag (i.e., green onions, ginger, spices, peppercorns, cinnamon, cloves).

4.Cook over low heat, and take it out first when the brain is cooked; Boil the pig's head and tongue for 2-3 hours and remove them.

Chicken steak is relatively simple, remove the bones of the chicken thighs, marinate them with pepper and salt, dip them in flour, wrap them in egg liquid, and then dip them in a layer of breadcrumbs, fry them thoroughly, and sprinkle them with salt and pepper or cumin after they come out of the pan.

Cook it in the brine first, cut it into thin slices after it is cooled, and then add red pepper oil (you can buy it ready-made in the supermarket, preferably from Sichuan, it is best to have peanuts in it), light soy sauce, pepper oil or powder, monosodium glutamate, chicken essence, sesame oil, a little vinegar, sugar, minced shallots, coriander, wow, saliva is down.

Ingredients: 1 2 pieces of chicken breast, 15 grams of green onions, 15 grams of ginger, 40 grams of garlic, 50 grams of sweet potato powder.

Flavoring]: a1 tbsp soy sauce paste, 1 8 tsp five-spice powder, 1 tbsp cooking wine, 1 4 tsp baking soda powder, 1 tsp fine sugar, 60cc b1 teaspoon salt and pepper powder 300cc salad oil

How to make chicken cutlets:

1.Wash the chicken breast, peel it, cut it horizontally but not cut it off, and cut it into large slices for later use.

2.Put the green onion, ginger, garlic and seasoning A together and whip it in a juicer (conditioner) for about 30 seconds before removing it as a marinade.

3.Put the chicken breast from method 1 into the marinade of method 2, marinate for 30 minutes, remove the chicken breast, and evenly coat it with sweet potato powder by pressing it for later use.

4.Heat a pot, add salad oil, heat the oil to about 160, then fry the chicken steaks from Method 3 in a pan over medium heat for about 2 minutes until the skin is golden and crispy, drain the oil and sprinkle with salt and pepper.

Wrapped in sweet potato powder, the crispy texture of sweet potato powder is a powder with granular state, so wrapping the chicken steak in sweet potato powder and then frying can make the chicken steak have a crispy special texture after frying.

The pork head meat can be served cold, add shredded green onions, soy sauce, oil consumption, etc.

Chicken cutlets can be fried and crispy.

The pork head meat is marinated with various seasonings, and the chicken steak is marinated with seasonings and then breaded and fried. . .

It is good to use the marinade to stew at high pressure, and the chicken steak is marinated first.

Rock sugar is a must.

There are so many ways to do it, it's up to you how you want to do it!

One: braised pork head meat.

1. Wash and clean up the pig's head and soak it in clean water for three or four hours.

2. Add water to the celery belt pot, and put the pig's head meat into the pot when the water is cold.

3. Then put cooking wine in the pot and bring to a boil.

4. Put the pork head meat in boiling water and cook for about 5 minutes.

6. After taking it out, clean up the pig's head and put it in the pressure cooker.

7. Add the first empty material of the draft, add hot water, and the amount of water is not over the meat surface.

8. After steaming, press for 20 minutes, and turn off the heat when the time is up.

9. Soak in the soup for a few hours to absorb the flavor, and slice it when eating.

Two: braised pork head.

1. Scrape the pork head meat off stray hair and dirt.

2. Where it is difficult to clean, bake it over low heat on the stove.

3. Rinse well and cut into small pieces.

4. Pour cooking oil into a hot pan and fry the garlic and ginger granules until fragrant.

5. Pour in the pork head and fry over high heat until white.

6. Add red oil bean curd, dark soy sauce, rock sugar, cooking wine and salt and continue to fry until colored.

7. Add boiling water, boil over high heat, and put the soup into the rice cooker.

8. Mix the pork head meat with a spatula, cover the lid of the rice cooker, and press the rice cooking function.

9. Cook until you can poke it in with chopsticks and scoop it out, sprinkle some chopped green onions and serve.

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 limb spring lo-mei delicatessen will use the following processing methods and Zhengwu skills for pork head meat.

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. Shout hunger 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. Fill another pot with water and submerge the ingredients. 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.

At this time, the processing methods and skills of pork head meat have been completed.

The cold pork head meat is delicious.

Step 1: Prepare your ingredients. Wash the cucumber and coriander.

Step 2: Slice the pork head meat to be smooth; Cucumber cut into rolling knife pieces; Parsley cut into sections.

Step 3: Put the pork head, cucumber and coriander into a pot, add light soy sauce, rice vinegar, chili oil and Li Qing, salt, minced garlic, chicken powder, white sesame seeds and pepper oil.

Step 4: Stir well and serve.

The recipe for delicious pork head meat is as follows:Ingredients: pepper, ginger, pork head meat, soy sauce, refined salt, etc.

1. Wash the pepper and cut it into oblique sections, slice the ginger and garlic, and cut the pork head meat into thin slices.

2. Pour vegetable oil into the pot, add ginger slices and stir-fry until fragrant.

3. Pour the jujube into the cut pork head meat slices, stir-fry over low heat, stir-fry until the pork head meat slices become translucent, pour in the cut pepper segments, and stir-fry evenly over low heat.

4. Add an appropriate amount of soy sauce, sprinkle with a little refined salt, and stir well.

5. Pour in the chopped garlic slices, stir well and turn off the heat.

Tools: Half of pork head meat, 1 piece of cinnamon, 2 pieces of Shafan Shannai, 3 large ingredients, 5 sections of green onions, 3 slices of ginger, 20 grams of salt, 15 grams of dark soy sauce, 5 grams of red yeast powder, 10 grams of white wine, 2 bay leaves, 1 grass fruit, 3 catties of water.

1. Roast the pig's head and remove the hair, soak in water.

2. Remove the unwanted part of the processed pig head.

3. Cut off the pig's ears, divide the pig's head into two halves, the pot can't be filled, and the pot is under cold water.

4. Add these seasonings.

5. Pour the red yeast rice powder into a small bowl and mix with white wine.

6. Put it into the pot, it looks extra red at first, but it is not so red after cooking.

7. When it is almost cooked, add salt, dark soy sauce, and turn over the pig's head.

8. Put the boiled pig's head in the pot and do not take it out, and take it out after a few hours, so that it is more flavorful.