In addition to pork head meat, what other delicious methods are there?

Pork head meat is a very good dish to accompany the wine, and the pork head meat that everyone often sees in real life is marinated pork head meat. This raises a question, what is the best way to eat pork head meat in addition to marinated? There are many ways to eat pig's head meat, but the most eaten in my hometown is the pig's head meat jelly made after the autumn cool, especially during the Chinese New Year, almost every family will make a big pot, and the guests can eat it on the plate, which is really a veritable delicious, trouble-free hard dish.

I'll share the method below to see if it suits your taste.

Seeing this problem, I really know a good way to do it. When I was a child, in our rural Shaanxi province, almost every household had to feed a pig. Every year, after more than ten months of wax moon, it is the peak period for every household to kill pigs.

Plate oil and fat meat are refined into large oil, pig's trotters and bones are stewed and eaten, pork is used to make whistles, and offal and pig are either fried or eaten cold after cooking. Pig's head meat is the highlight of the year, and it is specially made to make pressed pig's head meat on the 28th of the lunar month.

Pressed pig's head meat is more popular in our rural Shaanxi. The specific method is to chop the pig's head into several pieces and put it in a pot of boiling water, add star anise, cinnamon, ginger, green onions, dried chili, salt, and dark soy sauce to color. Bring to a boil over high heat and cook over low heat until the pork head is cooked, then remove it.

Peel off the meat from the pig's head while it is hot and wrap it in gauze. Then put the gauze bag between the two wooden boards, press the stone on the wooden board, press it overnight, and take out the pig's head meat the next day and it will be crushed into a whole piece. When you eat it at the end, cut it into slices and add seasonings to serve it cold.

In addition to marinating, pork head meat can also be made into our Shaanxi rural pressed pork head meat, the method is simple, and the taste is very good. The specific method is as mentioned above, welcome to like, **, collect, comment and follow, thank you!

Bottle of beer on the deal, the method is simple, delicious can not stop, first cut the pig's head in half, put it in the pot to blanch the water, remove the dirty smell, after taking out, another pot, put in the pig's head, ears, mouth.

2. After boiling, pour in a bottle of beer, so that the fat meat will not be greasy, and the taste is good, then add star anise, cinnamon, pepper, bay leaves, boil over high heat and simmer for 1 hour.

3. Add cooking wine.

4. While the meat is stewed, start another pot and fry some sugar, which is boiled out of white sugar over slow heat.

5. After the stewed pork head meat, take it out and remove the bones, and then put the meat into the pot to continue stewing.

6. When stewing this time, add sugar, green onions, ginger slices, and garlic cloves.

7. Okay, simmer for another half an hour and then you can get out of the pot, feel that the color is not dark, and add some dark soy sauce.

8. Open the pot after half an hour, look at the red pig's head meat, it tastes first-class, fat but not greasy, the more you eat, the more fragrant it is.

9. Mix the pig's ears cold, pour chili oil, it's really fragrant

Roast the pig's face Divide the meat on the pig's head into large pieces and remove it, roast it slowly on the fire, be sure to roast until the fat on the meat shrinks, the pigskin becomes hard and crispy, scrape the soot on the meat, cut it into strips, very thin strips, and then make a dipping sauce, this dipping sauce can be dry or juicy, it can be spicy or salty, this is very simple to make and delicious to eat, it should be noted that there will be a lot of oil smoke when roasting, so choose a ventilated place to bake!

1. Slice the pig's head meat and fly the water. 2. Wash the sour cabbage and cut into thin strips. 3. Add oil to the pot, add the green onion, ginger and chili pepper after heating, stir-fry the pig's head meat, add the boiling switch and simmer for 20 minutes.

4. Add sour cabbage and salt and continue to simmer for 20 minutes. 5. Add vermicelli and cook until vermicelli is soft, then pour in the chicken essence.

Cold pork head meat: 1. Cut the pork head meat into thin slices and set aside; Wash the cucumbers, cut them into cubes and set aside.

2. Put the cut pork head meat and cucumber into a small pot, then put the chili, green onion, ginger and garlic, soy sauce, vinegar, sugar and other ingredients into the pot, stir well, and serve.

The most direct and nutritious is the pig's head meat directly with Sichuan pepper sauce in water, cooked pig's head meat dipped in garlic paste to eat, very delicious, very fragrant.

The pork head meat we often eat is basically braised meat, but there is also a kind of cut into strips, put starch, fry it, and then mix it with a secret sauce, which has a unique taste and flavor.

It can be marinated and hung for a few months, steamed and sliced when you want to eat, or it can be burned and eaten with other dishes.

Pig's head meat, in addition to Lu pig's head meat, of course, there is also a stew of pig's head meat, which will be more transferable and more delicious.

In addition to marinating, it can also be cooked and cold, or it can be eaten after 7 to 8 days of submerging with chili noodles, salt, pepper and garlic, and then it can be smoked with cypress to become slightly yellow, and after being smoked, it can be dried with radish after being smoked, or fresh radish and kelp stewed and can be eaten after cooking, which is very delicious.

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 pot and put the pork head meat in 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 seasonings, 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, bring to a 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.

(1) The practice of spicy fried pork head.

Ingredients: 200 grams of pork head meat, half a green onion, appropriate amount of ginger, 1 tablespoon of bean paste, appropriate amount of light soy sauce, 1 tablespoon of peanut oil, appropriate amount of salt.

Preparation steps (1) Pour oil into a pan and fry chives and ginger in hot oil;

2) Pour in the pork head and stir-fry;

3) Add 1 tbsp bean paste;

4) Pour in the chili, light soy sauce and salt, and stir-fry until the chili pepper is soft;

5) The spicy stir-fried pork head meat is ready.

Ingredients: Appropriate amount of pork head meat, appropriate amount of garlic sprouts, appropriate amount of corn oil

Appropriate amount of light soy sauce, appropriate amount of ginger, appropriate amount of chili pepper, appropriate amount of salt.

Preparation steps ( 1 ) Prepare the ingredients and cut them well;

2) Green onion, ginger, garlic, chili;

3) Heat oil in a pot, add chili, green onion, ginger and garlic and stir-fry until fragrant;

4) Pour in the pork head and stir-fry to remove the oil;

5) Pour in the garlic sprouts and stir-fry for a while;

6) Put salt and light soy sauce;

7) Stir-fry evenly;

8) Finished, put on a plate;

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 lo-mei delicatessen will use the following processing methods and techniques 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. 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.

Ingredients: About half a catty of pork head meat, 1 cucumber, appropriate amount of oil, 1 cap of light soy sauce, 1 cap of white vinegar, 3 cloves of garlic

Appropriate amount of ginger powder, appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of Sichuan pepper powder, appropriate amount of large cooking powder, appropriate amount of chili noodles

Thirteen spices Serve as an appetizer in moderation.

Steps: Mince the garlic;

Wash the cucumber, pat it and cut it into cubes;

thinly sliced pork head (deli bought);

Add minced garlic, chicken essence, Sichuan pepper powder, ginger powder, thirteen spices, and large ingredients;

Add the chili flakes, salt;

Pour oil into the pan and bring it red;

Pour the red-hot oil over the pepper noodles;

Pour in a cap of light soy sauce and a cap of white vinegar; (Light soy sauce and white vinegar on the lid).

Stir well and serve.

Tips: If you don't eat chili peppers, you can leave the chili noodles in it, and put the pork head meat you bought back in the refrigerator to freeze it and cut it into thin slices, and then melt it with boiling water after cutting.

Ingredients: 300 grams of cooked pork head, a handful of garlic, an appropriate amount of oil, a little salt, a little light soy sauce, and a little sugar.

Steps: Clean the garlic and cut it into even sections, and separate the stems and leaves;

Cut the pork head into thin slices;

Heat oil in a pot, put the pig's head meat in the pot and fry it;

Add the garlic stalks and stir-fry together;

Stir-fry for a while, then add the leaves and stir-fry together;

Add a pinch of salt to taste;

Add an appropriate amount of light soy sauce;

Finally, add a little sugar to enhance the flavor, quickly stir-fry evenly, and then you can get out of the pot;

Serve on a plate.

Braised pork head. Materials.

Cinnamon bark 1 piece.

Dark soy sauce Half a bowl.

3 tablespoons sugar.

2 tablespoons of ginger 1/2 light soy sauce.

Salt a little.

Cooking wine Small half bowl.

Sichuan pepper 20 pieces.

1-2 dried chili peppers.

The preparation of braised pork head.

I soaked the pig's head in cold water overnight, scraped the skin with a knife, boiled a pot of boiling water, put the pig's head into the pot, took it out after 5-6 minutes, and cleaned it. (My pot is small so I cut it, if your pot is big enough, you can omit it here).

Boil a pot of water, add cooking wine, cinnamon, peppercorns, ginger, dried chilies. Boiling.

Heat the oil over low heat and add sugar, don't rush or high heat