What is the recipe for braised pork head?

1. Pork head meat processing.

1. First of all, the hair on the surface of the 10 kg pig's head is cleaned, then soaked in cold water for 1-2 hours, 200 grams of salt and 50 grams of cooking wine.

2. Blanch the soaked pig's head in boiling water, add 50 grams of cooking wine, pick it up, clean it and set aside.

2. Adjust the brine.

Marinade: 35 grams of star anise, 30 grams of hawthorn, 20 grams of licorice, 25 grams of thyme, 20 grams of bay leaves, 10 grams of cloves, 30 grams of cinnamon, 30 grams of grass fruit, 30 grams of cumin, 28 grams of long pepper, 40 grams of pepper

Beat all the above spices into powder, then put them into spice packets, soak them in boiling water for 10 minutes, and then use.

You can also soak it directly without powdering.

Sugar color: Pour 100 grams of oil into the pot, pour 500 grams of rock sugar over low heat, keep stir-frying, wait until it is completely melted, bubble, and then pour boiling water after 5 seconds, boil, and the sugar color is completed.

According to my counting method, the sugar color will definitely not be bitter, and novices should pay attention, it will splash when adding boiling water.

Adjust the brine: pour 30 catties of water into the pot, turn on the high heat, put in the marinade package, all the sugar, 300 grams of salt, 200 grams of chicken powder, 1000 grams of oil, 400 grams of dried chili, 100 grams of ginger, 100 grams of garlic, after boiling, turn to low heat and cook for 50-60 minutes, and the brine is completed.

3. Braised pork head meat.

Put the marinated pig's head into the brine, add 100 grams of cooking wine, marinate over low heat for 50 minutes, turn off the fire and soak for 60 minutes, scoop up, and complete the production.

The way to make braised pork head meat is different in each place, and there are two common methods. The first is:

1.Wash 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;

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.

The second approach is:

1. Wash the pork, put it in boiling water and blanch it, drain it and set aside.

2. Put the marinade into the pot, bring to a boil over high heat, put the pork and cook for 40 minutes, turn off the heat. Let the pork soak in the braised soup and take it out when you eat.

3. Cook over low heat until the pork is cooked and flavorful, turn off the heat, and let the pork and soup cool.

4. Remove the marinated pork and cut it into slices. At this point, the delicious braised pork has been successfully made.

5. When the marinade is reused, the marinade can be added according to the amount of marinated food.

Buy a pig's head, wash it, remove the miscellaneous hair that has not been cleaned, add brine in the pot or bucket, you can make your own brine, 2 buckets of water, add 500 grams of ginger, 3 catties of pig bones, 2 chicken racks, half a catty of ducks, boil over high heat, remove foam, change to low heat for 1 hour, split the pig's head in half, add brine, with spices, 50 grams of star anise, 50 grams of pepper, 20 grams of cumin, 20 grams of grass fruit, 15 grams of cinnamon, 10 grams of grass coar, 15 grams of angelica, 10 bay leaves, 15 grams of tangerine peel, 10 grams of cloves, 20 grams of Yangchun sand, 15 grams of long pepper, 15 grams of good ginger, 10 grams of sand ginger, 20 grams of licorice, 50 grams of chili pepper, wrapped in gauze into the barrel, add 300 ml of cooking wine, 500 grams of ginger, 200 grams of vinegar, 380 grams of salt, **, boil the pig's head, boil over high heat, boil for 15 minutes, turn off the heat, take out the pig's head, take out the pig's skull with clean tongs, and then put it into the brine, marinate over low heat, add sugar, and then marinate for about 1 hour, put it for half an hour and then take it out, slice the marinated pig's head, add shallots, garlic juice, vinegar, sesame oil, coriander. Pork, and the nutrition in the pig's head meat is higher than pork, the protein content of the pig's head meat is twice that of pork, and these proteins are similar to the body's own protein, so it is easier to be absorbed by the human body, protein is an element needed to maintain human daily activities, people who are engaged in manual labor or are relatively thin can eat more pig's head meat to supplement energy.

2. Prevent iron deficiency anemia. Pork contains essential fatty acids. One of them is cysteine, which provides heme and promotes iron absorption, which is very helpful in preventing and improving iron deficiency anemia.

the proportion of pork head meat formula;

30 grams of star anise, 15 grams of cinnamon, 20 grams of bay leaves, 10 grams of white buckle, 15 grams of cumin,. 10 grams of sand kernels, 25 grams of Sichuan pepper, 5 grass fruits, 50 grams of dried chili peppers, and a little licorice. 1 kg of rock sugar and fry the sugar color, add 3 kg of water. 15 to 20 pounds of clear water, article **2

Braised pork head meat at home.

Seasoning '400 grams of Huadiao wine, 100 grams of green onions, 100 grams of ginger slices, appropriate amount of salt, 30 grams of monosodium glutamate, 30 grams of chicken essence, 20 grams of sugar, 300 grams of light soy sauce'

Article **3 production method;

First clean the spice blister, add the Huadiao wine bubble to prepare it in the spice bag, the green onion and ginger are fried with 1 kg to 2 kg, and then add 15 to 20 kg of broth, water is also OK, after boiling, put in the water after adding the seasoning, boil the low heat and burn for 20 minutes.

Hello! What is the recipe for braised pork head? I think we can learn about this, and we can learn the recipe and recipe of braised pork head meat specifically, but we can also look at books on this aspect, or ** in this regard, we can learn the recipe and recipe.

The recipe of pig's head, braised pig's head meat is mainly, the ratio of spices, there are plantains, cumin, pepper, cinnamon, cloves, clove nutmeg, as long as the spices are registered, the meat can be marinated to taste good and good-looking color.

Teach you how to make braised pork head meat, how to make braised pork head meat to be delicious1Burn the uncleaned pig hair with charcoal, soak it in water for about 5 minutes, scrape the skin surface with a knife, pluck the uncleaned remaining hair with tongs, wipe the inner and outer layers with salt, and marinate for about 15 minutes.

2.Put about 8 bowls of water in an iron pot, boil until it boils, put the pig's head meat in, cover it for about 3 minutes, take it out and rinse it with water, and hang it in a ventilated place to dry.

3.The seasoning is put into a bag with a loose porous cloth, tied to the mouth of the bag to prevent leakage, put it in a pot, pour 5 bowls of water, boil for about half an hour to produce flavor, and then add sugar, pepper, white vinegar, light soy sauce and wine to become a complete brine.

4.Put the pork head meat into the brine, cover and cook for about half an hour, then take it out and serve.

5.The remaining brine can be used to continue reprocessing, or to make other brine foods such as cuttlefish, eggs, etc.

Answer excipients. 1/2 tablespoon salt, 6 bay leaves, 2 cinnamon, 4 angelica, 2 good ginger, 6 cloves, 1 teaspoon cumin, 1 grass fruit, 10 dried chili peppers, 20 rock sugar, 1/2 spoon dark soy sauce, 1 spoonful light soy sauce, 1 small spoon cooking wine, 4 green onions, 4 slices of ginger, 1 teaspoon Sichuan pepper, 4 star anise.

1 pig's head, 250 grams of green onions, 250 grams of ginger, 5 grams of cardamom, 10 grams of sand ginger, 5 grams of licorice, 10 grams of Sichuan pepper, 10 grams of tangerine peel, 5 grams of cloves, 10 grams of cinnamon, 25 grams of refined salt, 20 grams of sesame oil, 75 grams of sugar, 100 grams of Shao wine, 10 grams of ingredients, 10 grams of grass fruit, 10 grams of cumin, 100 grams of soy sauce.

Method: (1) Clean the stubble with the pig's head tweezers, wash it, remove the skull, split it in half, put it in a pot of cold water and cook for about 30 minutes, take it out and wash it with cold water.

2) Put a bamboo mat in the pot, pour water, add refined salt, soy sauce, sugar, Shao wine, green onions, ginger slices, use a clean gauze bag to put up pepper, spices, cinnamon, grass fruit, sand ginger, cloves, bean guan, licorice, cumin, tie the mouth, put it in the pot to boil, change to low heat and boil for about 40 minutes. After the various spices are fully flavored, put in the boiled and washed pig's head meat, bring to a boil, change to low heat and cook for about 3 hours, wait for the pig's head meat to be cooked and rotten, remove and cool.

3) Take out the marinated pork head meat, smear it with sesame oil to keep it moist, slice it and put it on a plate when eating, and pour a little marinade on it.

The ingredients of braised pork head are 1 pig's head, 1 green onion, 1 piece of ginger, 2 taels of white wine, half a bottle of light soy sauce, 8 spoons of soy sauce, 5 spoons of oyster sauce, 3 spoons of chicken essence, 70 grams of rock sugar, appropriate amount of salt, star anise, cinnamon, bay leaves, grass fruit, Sichuan pepper, dried chili, cumin, long pepper, ginger, angelica, nutmeg, cardamom, grass, cloves, and sand kernels

The preparation of braised pork head

The pig's head is burned with a spray gun, and the pig hair that has not been cleaned is burned, especially the fine hair of the ears, eyes, and corners of the mouth should not be ignored, and then the blackened place is wiped clean with a steel wool ball. After the pig's head is scrubbed, cut off the pig's ears and soak it in clean water with the pig's head overnight to remove the blood.

Split the pig's head in half and put the pig's head into the pot, pour in water to submerge the pig's head, put in the green onion and ginger slices, pour in the white wine, and bring to a boil over high heat. Once the water is boiling, remove the foam. Then boil the pig's head for 15 minutes, take out the blanched pig's head and put it in clean water to wash again, after washing, control the water and prepare the spices for use.

Put it in a gauze bag and soak it in warm water for 15 minutes to remove dust and reduce the medicinal properties. Put 50 grams of rock sugar into a pot, add half a bowl of water, and start to fry the sugar. When the sugar dissolves and becomes the state shown above, pour in a bowl of boiling water, that is, the sugar color should not pour cold water, otherwise the pig's head will be put in the fryer, pour water, and completely submerge the pig's head.

Pour in the fried sugar, then pour in light soy sauce, oyster sauce, dark soy sauce, salt, chicken essence, 20 grams of rock sugar, a small amount of liquor, put in the spice bag to use the aged old braised soup, the effect is better to cover the pot, boil for 15 minutes after boiling, change to medium and low heat and continue to simmer for 2 hours The next day, the braised soup will be boiled, continue to cook the meat for 10 minutes, turn off the heat, take out the meat, and start to dismantle the bones.

Ingredients: 1 pig's head, 1/2 tablespoon of salt, 6 bay leaves, 2 cinnamon, 4 angelica, 2 ginger, 6 cloves, 1 teaspoon cumin, 1 grass fruit, 10 dried chili peppers, 20 rock sugar, 1/2 spoon dark soy sauce, 1 spoonful of light soy sauce, 1 teaspoon of cooking wine, 4 green onions, 4 slices of ginger, 1 teaspoon of Sichuan pepper, 4 star anise.

1. Clean the pig's head and soak it for two hours, as shown in the figure below.

2. Clean and put it in a pot, add ginger slices and cooking wine to boil, remove the foam, remove it and clean it again.

3. Put the pig's head meat into the pot, add ginger slices, green onions, star anise, cinnamon, bay leaves, cloves, cumin, ginger, Sichuan pepper, dried chili, angelica, grass fruit, half a spoon of salt, half a spoon of dark soy sauce, a spoonful of light soy sauce, 20 rock sugar to taste, high heat for half an hour and then low heat for one hour, simmer overnight.

4. After simmering overnight, take out the pig's head, debone it with a kitchen knife and put it on a plate, as shown in the picture below.

5. Cool down for a while after serving, so that the braised pork head meat is ready.

Pork head meat in brine.

Ingredients: half a pig's head meat, 3 stalks of garlic, a few Sichuan peppercorns, 4-5 star anise, 3-4 bay leaves, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 1500 ml of water, and a small amount of brown sugar.

Steps to prepare the brine pork head.

1.Half of the pig's head meat bought back is clean, and then it is cooked in water and scooped up.

2.Prepare the materials in advance ha.

3.Put the pork head meat into a pot (in order to make it easier to color and taste, I cut the pork head meat into smaller pieces), boil and simmer for half of the seeds, and then simmer for half an hour with the minimum heat, turning over each of the two time periods for easy coloring.

4.It's okay to look good, right? Hehe, when eating, depending on the number of people, cut thin slices, sticky sauce, or stir-fry to eat.

5.Lighting problems, it seems? Hehe, the following introduces the cut pork head meat and stir-fried it with garlic + bell pepper.

6.Finely chopped bell peppers and green garlic.

7.After the pork head meat is put into the pot, stir out the oil slightly over low heat, then put down the green garlic and bell pepper, and the seasoning: salt + bean paste + soy sauce (both a small amount, because the lo-mei itself has a taste, and the bell pepper and green garlic are also ingredients with a heavier taste).

8.Put all the ingredients in the pot and put some water to simmer and reduce the juice.

9.It's out of the pot, and it's a dish that makes you have an appetite when you look at it.

Tips: Pork head meat is bought in the market and processed cleanly! Wash and cook with water, scoop up, and add the ingredients in the menu to marinate for 1 hour.

Recipe for raw materials and recipes.

Pig head 25kg

Fennel 13g, Sichuan peppercorns, 35g

Green onion (net) 500g

50g fresh ginger.

125g 75g salt.

Production process. 1) Remove the hair on the pig's head, dig up the ear hair and other debris, and wash it clean. Dig out again.

Split the pig's head and take it out.

Soak in clean water, drain blood stains, and then soak in water at a temperature of 80 for 15 to 20min.

2) Check the age and tenderness of the pig's head before loading the pot.

The old ones are placed underneath and the tender ones are placed on top. Then add water and seasonings. First boil over high heat, then switch to low heat after 1h, and cook for a total of 2 3h before and after, so that the flesh and bones can be separated by hand. Master.

It is very important with time, the fire is big, the time is long, the pig's head is boiled, and the production rate is reduced; The fire is small, the time is short, and the color, fragrance and taste of the product are poor.

3) After the pig's head is out of the pot, remove the bones and.

Gouge out the eyeballs and cook the meat in the original pot. Back to the pot to cook is to make.

Re-in-flavor, and to achieve the purpose of disinfection. Cook over low heat for 15min.

Crafting Materials:

Ingredients: 500 grams.

Seasoning: 5 grams of Sichuan pepper, 5 grams, 3 grams of cloves, 3 grams of star anise, 5 grams, 4 grams of pepper, 50 grams of salt, 50 grams of soy sauce, 5 grams of white wine, 3 grams of white vinegar.

Practices:1Burn the uncleaned pig hair with charcoal fire, soak it in water for about 5 minutes, pluck it out with tongs, rub the inner and outer layers with salt, and marinate for about 15 minutes.

2.Put about 8 bowls of water in it and boil until it is large and put.

Put it in, cover it for about 3 minutes, take it out and rinse it with clean water, and hang it in a ventilated place to dry.

3.The seasoning is put into a bag with a loose porous cloth, the mouth of the bag is tied so that it does not leak, put it in a pot, pour 5 bowls of water, boil for about half an hour to bring out the flavor, and then add sugar, pepper, white vinegar, and wine to make it ready.

4.Put the pig's head meat in.

Medium, cover and cook for about half an hour, remove and serve.

5.The rest.

It can be used to continue remaking, or to make other brine foods such as cuttlefish, eggs, etc.