How to deal with the braised pork head meat to make it fragrant, fresh and not fishy?

Braised pork head. Although the appearance of the pig's head is not very good, it can still make a very good lo-mei if you can add some appropriate ingredients.

Preparation of ingredients. Pork head meat, green onion, ginger and garlic, rock sugar, salt, monosodium glutamate, Sichuan pepper, star anise, cinnamon, dried chili, cooking wine, dark soy sauce, bay leaves, tangerine peel.

Methodological steps. 1. Wash and cut the pig's head into two pieces, put it in a pressure cooker, and add an appropriate amount of green onions, ginger, garlic, peppercorns and star anise and other spices;

Add an appropriate amount of salt, cooking wine, dark soy sauce, monosodium glutamate and an appropriate amount of water, then bring to a boil over high heat and turn to low heat for 15 to 20 minutes;

3. After turning off the heat, wait for it to relieve pressure, soak for a few hours to absorb the flavor, and finally slice it out of the pot.

Home-style braised pork head.

If you have time to cook pork head meat at home, you should stew it slowly so that the flavor can enter the meat.

Preparation of ingredients. Pork head, dried chili, ginger, bay leaves, star anise, cinnamon, Sichuan pepper, cloves, dark soy sauce, salt, chicken essence.

Methodological steps. 1. Wash the pig's head, cut the dried chili peppers, and then wrap the peppercorns, cloves and dried chili flakes with gauze;

2. Add an appropriate amount of water to the pot, add all the spices, and bring to a boil;

3. Then pour in 7 tablespoons of dark soy sauce, add 5 teaspoons of salt after coloring, and then add the pork head;

4. Cook until the pork head meat is colored, until the meat can be passed through by chopsticks, then add an appropriate amount of monosodium glutamate to taste, and soak for a few hours to taste.

Tips: In addition to the pig's head, you can also add some pig's tail or other ingredients.

Tips for the preparation of braised pork head.

1. The pig's head meat should be cleaned, especially the hair in some places is not easy to clean, and you can use fire to burn the hair;

2. When making, if time permits, you can choose to eat a casserole and stew it slowly, which will add more flavor;

3. To eat in summer, you can wait for it to cool down, make a cold dressing, and prepare some dipping sauce.

This is going to be made with a secret spice, and I don't know much about it. However, most of the braised meat shops buy pork head meat is delicious.

The main thing to remove the smell is to use ginger, and then umami, and maybe add some other additives.

Seasoning is very important, and if you can't do it well, you should buy it directly.

Food additives, many on the market are made like this, plus some seasonings, especially fragrant.

The main thing to remove the smell is to put some ginger and other ingredients.

I think it's through special means, and it will be different if you deal with it this way.

First of all, it is necessary to marinate it with seasonings to absorb the flavor, and then wait slowly and boil it.

I think it still needs a special process, otherwise it won't be delicious.

I think it's still necessary to use a specific seasoning, and it's very delicious.

Wash the pig's head and split it, and cut off the ear rings, eye corners, lymph nodes, nose cartilage and sundries. Cut the boneless pork head meat into 5 pieces, put it in clean water, scrape and wash it repeatedly, remove all the dirt and blood, blanch it in a pot of clean water for 20 minutes, and then remove it and wash it.

Blanch the blanched pork head meat in a pot of water and bring it to a boil together with the skull, skim off the foam, and cook until it is ripe. Remove and cool slightly, change the pieces to pieces, pour the soup into a basin to clarify and set aside.

In addition, take a clean pot and put it on the heat, add sugar and fry until it is sugar-colored, and put it in a bowl for later use. Then put the clarified original soup into the pot, put in the pig's head meat, add sugar, soy sauce, sugar, refined salt, and Shao wine to make it lustful. Put star anise, Sichuan pepper, cumin, cloves, cinnamon, green onion and ginger in a gauze bag, tie it and put it in the pot, simmer the pig's head meat over low heat until crispy, remove the oil slick, and then thicken the soup over high heat.

Ingredients.

1 piece of pork head.

Salt to taste. Soy sauce to taste.

Liquor to taste.

Star anise: 5 pcs.

Cinnamon to taste.

Ginger 1 small piece.

1 small piece of brown sugar.

Pepper to taste.

Steps: 1. Cut the pork head meat into several large pieces and soak it in hot water, and then pass the pork head meat through the water.

2. Remove the hair on the pig's head meat, dig up the debris inside the pig's ears, and clean the whole pig's head meat inside and out.

3. Pour soy sauce, star anise, cinnamon, ginger, pepper, brown sugar, white wine, salt and appropriate amount of water into the pot, and bring the sauce to a boil over high heat.

4. After the sauce boils, put the whole pork head meat into the sauce in the pot and marinate, change to low or medium heat to simmer, if the marinating process is dry, you can add an appropriate amount of water.

5. Marinate for 20 minutes, flip the pork head and continue to marinate for about 15 minutes, so that the whole pork head meat can absorb the flavor.

6. Wait until the color of the pig's head meat becomes darker, and it is easier to poke into the thicker part of the pig's head meat with chopsticks, indicating that the pig's head meat has been cooked thoroughly, at this time, you can try salty and sweet, and add salt appropriately.

7. Put the cooked pork head on a plate, and put the rest of the marinade on a separate plate. When the pig's head meat is cold, you can take out the pig's head meat and slice it.

8. Put the sliced pork head meat on a plate, and finally pour the marinade to taste.

Tip: The pork head meat should be cleaned first, and if you have time, marinate the cleaned pork head meat for a while. The time of marinating pork head meat should also be grasped well, not too hard and not too long to cook. In addition, cutting the pork head meat into small pieces and marinating it a little bit can shorten the marinating time.

Ingredients. Half of the pig's head.

Rock sugar to taste.

Salt to taste. Soy sauce to taste.

Cooking wine to taste.

Sichuan peppercorns to taste.

5 garlic cubes.

1 garlic sprout.

Ginger to taste. Sichuan pepper powder to taste.

Star anise 1 piece.

Cinnamon bark 1 piece.

3 bay leaves.

Red pepper to taste.

Half of a grass fruit.

Steps: 1. Wash the pork head meat and change the knife into a lumpy, not too big.

2. Spice preparation.

3. After frying the sugar, put the water, then put all the spices into the pot and boil, first put the meat in the casserole for half an hour, and then change the pot.

4. Braise in a large pot for at least an hour, and use chopsticks to pass through the meat more easily, not too much, otherwise the stew will fail without chewiness.

5. Turn off the heat and put it in the pot for an hour, then remove and drain the water. The braised pork head meat is easily made, and the color is okay.

The preparation of pork head meat is more complicated, mainly the ingredients. Choose a variety of spices to suppress the fishy smell of the pork head and use it to enhance the flavor. Simmer over warm heat for two hours to allow the pork head to be soft and flavorful.

The recipe is actually very good, and the whole method of making it is very delicious, with very delicate Chinese medicinal materials in it, so the taste is very delicious, and there is a faint meat aroma, very light.

Pork head meat is a large piece of lo-mei, and it should be carefully processed before marinating. The pork head meat bought back should carefully look at the surface, face groove, ear roots and other places to see whether the dirt and hair are clean, if not, carefully pluck it clean. After the surface is cleaned, then soak in clean water for 1 hour, which effectively removes the blood and water in the meat, and after soaking, take it out and wash it and drain it.

After soaking in water, it is best to put the pork head meat on the firewood and burn it until the surface is golden, so that the marinated meat will be more fragrant. After the pork head meat is processed, the brine is made.

Boil the water, put in the pork bones and chicken rack after the water boils, then add an appropriate amount of green onion and ginger and cooking wine, and blanch to remove the smell. After blanching, take out the pork bones and wash them with water, then start the pot again, put the pig bones and chicken racks into the pot, put 30 catties of water into the pot, boil for ten minutes over high heat, and then turn to low heat and boil slowly for 6 hours to get the broth.

Prepare 250 grams of green onions, 150 grams of ginger slices, 150 grams of onions, then heat the oil, put in the green onions, ginger and onions after the oil is hot, fry them slowly over low heat, fry them until they are golden brown, take out the green onions, ginger and onions and let them cool, wrap them in gauze and tie them up for later use.

Reheat the oil, put in the rock sugar in the hot oil and start to fry the sugar color, (the ratio of the fried sugar color rock sugar to water is: 1:1), fry the sugar on high heat, and then boil the sugar color over low heat, and quickly put it into the water when the sugar is fried with small bubbles, and then the sugar color is fried.

To make the brine: 1. Put the fried sugar into the brine bucket filled with the stock, and then put the fresh spice packets and spice packets into the stock and boil over high heat.

After the water is boiled, add seasonings, 150 grams of edible salt (to taste often, add while tasting), 100 grams of monosodium glutamate, 200 grams of chicken powder, 150 grams of oil, 45 grams of mushrooms, 100 grams of cooking wine, then stir evenly, boil for 10 minutes on high heat, turn to low heat and boil slowly for 2 hours, that is, brine.

Take out the processed pork head meat and put it in the brine, boil for about 10 minutes on high heat, then turn to low heat and marinate slowly for 2 hours, then turn off the heat. Don't take it out in a hurry after marinating, soak it in brine for 20 minutes before taking it out, so that the marinated meat will add more flavor.

Pork head meat has the effect of beautifying and nourishing the skin, because it contains a large amount of fatty acids and collagen, which can improve the elasticity of the human body, eliminate wrinkles, and beautify the skin.

Pork head meat has the effect of moisturizing dryness, and if the pork is boiled and drunk in soup, it can regulate the symptoms of irritability and constipation caused by insufficient fluid, and has the effect of moistening dryness.

Pork head meat also has the effect of enhancing physical fitness, it is rich in vitamin B1, B2, niacin and other ingredients, of which vitamin B can enhance physical fitness, so people with weak physique should eat more food containing vitamin B, which can not only meet the needs of the human body, but also enhance physical fitness and reduce the occurrence of diseases.

Eating pork head meat can improve iron deficiency anemia because pig head meat contains heme and cysteine, which can improve the phenomenon of iron deficiency anemia. Pork head meat is rich in protein and fatty acids, so if you eat it regularly, you can supplement the protein and fatty acids needed by the body.

If you want to eat pork head meat without greasy, first of all, you must remove excess fat, the best and most direct way is to master the heat, when marinating lean meat ingredients, you need to marinate over low heat to prevent too much dehydration of the ingredients, and cause the marinated meat to be dry and firewood, and when marinating fatty meat ingredients, it is necessary to use medium heat to marinate the ingredients to dehydrate, and this dehydration is actually the fat of the ingredients. Theoretically, the bigger the fire, the more grease will be removed, but this does not mean that you can use high fire brine, because too much fire will cause too much brine loss, thereby increasing the concentration of spices and salt in the brine, resulting in the final braised meat is too salty or the spice taste is too heavy, at the same time, because the fire is too large, the sugar color in the brine will accelerate the digestion, resulting in the brine blackening. Therefore, under normal circumstances, it can be marinated over medium heat.

Second, in the braised meat, we will use some spices to add flavor to the braised meat, in the spices we use, some spices have the effect of relieving greasy, such as tangerine peel, the smell is fragrant, the fragrance is pleasant, especially the fruit acid contained in the tangerine peel, which has a good anti-greasy effect on fatty meat, usually 30 to 40 grams of tangerine peel are used in 50 catties of brine; Another example is hawthorn, an acidic spice, which not only relieves greasyness, but also helps digestion and improves appetite.

Third, the salt taste of marinated fatty meat ingredients is suitable for a little heavier, because the fat content of fatty meat is heavier and it is not easy to add salt, so the saltiness of the brine should be heavier. If the fatty meat and braised pork taste without salt and tasteless, it will definitely feel extremely greasy.

Fourth, fatty meat ingredients can not be marinated too soft, some marinated friends told me, when marinating pig's head meat, marinated for one hour on low heat and then simmered for two hours, in fact, this marinating method is not conducive to fatty meat defatting, the smaller the marinated fire, the less fatty meat is defatted, plus the stew is soft and rotten, the fat is hidden in the meat, chewing the taste is soft, the mouth is full of oil, how can such braised meat not be greasy? In fact, the heat of marinated fatty meat ingredients is indeed the most critical, and the final braised meat finished product should be fragrant and glutinous and chewy, not soft or hard to eat, fat but not greasy, and the pig's head meat sold on the market is generally marinated for 30 to 50 minutes.

The practice of fragrant but not greasy braised pork head meat:

Ingredients: 2 catties of pork, 4 tablespoons of dark soy sauce, 5 tablespoons of cooking wine, 5-6 small pieces of rock sugar, appropriate amount of salt, 2 star anise, 3-5 cloves, 3 bay leaves, 1 small piece of cinnamon, 1 small piece of ginger, a few dried chili peppers.

Method:1Wash the pork, put it in a container, add cooking wine, and then add enough water, depending on the pork, soak for half an hour to 1 hour to remove the blood;

2.Boil a pot of water in a pot, put all the ingredients except salt and meat together, boil over high heat, turn to low heat, slowly marinate for about half an hour, then add appropriate salt, continue to marinate to the required softness and hardness, and adjust the marinating time according to your preferences;

3.Turn off the heat, remove the braised pork into the container, remove the spices from the marinade, pour the marinade into the container containing the marinated meat, and soak the marinated meat. Leave it to cool and store it in the refrigerator. When you need to eat, take out an appropriate amount of braised meat and marinade and heat it.

Tip: When it's hot, the marinade tends to be sour, so don't make too much at once. Rock candy is the size of the tip of a little finger; Cinnamon bark is about 5cm; Dried chili peppers are added as desired.

[Raw materials]: a pig's head, Sichuan pepper, spices, bay leaves, cinnamon, chili peppers, green onions, ginger and garlic, rock sugar, pork ingredients.

Steps]:

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

2: Pour cold water into the pot, put the pig's head in it 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.

5: Pour the boiled sugar color 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.