The method and ingredients of braised pork head meat, the practice of authentic braised pork head me

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.

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.

Pork head meat deboning, can be marinated after cutting, can also be 3-4 mature picking, can also directly use good deboning semi-finished products, can be.

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.

Ingredients: pork: (head) to taste;

Green onions: to taste; Ginger: a little; Garlic:

Amount; Sichuan peppercorns: a little; Star anise: to taste; Rock Sugar:

Amount; Salt: to taste; Cooking wine: a little; Dark soy sauce:

Amount; Monosodium glutamate: to taste; Cinnamon bark: to taste; Tangerine peel:

Crumb; bay leaves: to taste; Dried chili peppers: to taste;

The preparation of braised pork head

1. Wash the pig's head and clean it up neatly.

2Prepare the ingredients (Sichuan pepper, star anise, rock sugar, cinnamon, tangerine peel, nutmeg, bay leaves, green onion, ginger, garlic, red pepper).

3. Cut the pig's head into two pieces and put them in the pressure cooker, add ingredients (green onions, ginger, garlic, pepper, star anise, etc.), add salt, cooking wine, dark soy sauce, monosodium glutamate, boil over high heat, turn to low heat and marinate for an hour.

Ingredient breakdown.

Pig's head, an appropriate amount of green onions.

Ginger to taste, peppercorns, peppercorns.

Star anise: to taste; Sauce flavor marinade process.

Hours of time-consuming.

Normal difficulty. The steps of the braised pork head.

The steps of the traditional New Year's dish of braised pork head: 1 1 Wash the pig's head and clean it up neatly.

Steps of the traditional New Year's dish of braised pork head: 2 2 Prepare the ingredients (Sichuan pepper, star anise, rock sugar, cinnamon, tangerine peel, nutmeg, bay leaf, green onion, ginger, garlic, red pepper).

The steps of the traditional New Year's dish of braised pork head: 3 3 Prepare the ingredients (Sichuan pepper, star anise, rock sugar, cinnamon, tangerine peel, nutmeg, bay leaf, green onion, ginger, garlic, red pepper).

The steps of the traditional New Year's dish of braised pork head: 4 43, cut the pig's head into two pieces and put them in the pressure cooker respectively, and add the ingredients.

The steps of the traditional New Year's dish of braised pork head: 5 5 After adding salt, cooking wine, dark soy sauce and monosodium glutamate.

The steps of the traditional New Year's dish of braised pork head: 6 6 After boiling over high heat, turn to low heat and marinate for an hour.

2. Use charcoal roasting to remove the hair of the pig's head, or you can use the method of knife scraping to remove the hair, pay attention to remove the hair;

3. Prepare Sichuan pepper, star anise, rock sugar, cinnamon, tangerine peel, nutmeg, bay leaf, green onion, ginger, garlic, red pepper and other ingredients, wash and cut the ingredients, and then wrap them together with gauze for later use;

4. Cut the pig's head in half and put it in the pressure cooker, and then put the spare ingredient package into the pot and heat it together;

5. When the pork head turns red, add salt, cooking wine, dark soy sauce and monosodium glutamate for seasoning;

6. Cook the pig's head meat over high heat, turn to low heat and cook until the pig's head color turns dark red, and then continue to soak it in the pot for a period of time.

A few days ago, someone came to me and asked me, how to marinate the pig's head meat, why is the pig's head meat so fishy? In fact, when it comes to braised pork head meat, many people have eaten it, and the biggest feature of the whole is that in addition to the ruddy color of the pork head meat, the key point is that it is fat but not greasy. Especially the fragrance just out of the pot, including the marinated soup at that time, the smell of the smell will make the mouth water, especially with coriander and red oil and then mix it again, not to mention how flavorful it is.

So at this time, some people must be curious, since the braised pig's head meat is so delicious, what should be done? In fact, the method of marinating pork head meat is very simple, and the most important thing in the whole process is to remove the fishy smell of pork head meat, so it is basically half the battle. In the later stage, when preparing the braised soup, we must have a slightly heavier taste, so that the marinated pork head meat will have a taste.

I won't say much about the following, today I will share with you the specific steps and details of this braised pork head meat, I will express it in the simplest and easy-to-understand words, so that everyone can understand and understand, and you will read it with me.

Preparation of the main ingredient: a pig's head.

Excipients: 20 grams of light soy sauce, a small handful of rock sugar, 10 grams of salt, a handful of red yeast powder, 10 grams of white wine, appropriate amount of ginger and green onion, 10 grams of cinnamon, 5 star anise, 10 bay leaves, 20 peppercorns, 15 grams of tangerine peel, 10 grams of dried chili pepper, 10 grams of tangerine peel.

The steps of marinating pork head.

Steps. First, first clean the pig's head, remove the lymph on it, then wash the pig's ears and nostrils, and scrape the pig with a knife to remove the miscellaneous hair (or burn it with fire, so that the later pot will not affect the appetite because of the miscellaneous hair).

Steps. 2. Turn on the furnace and pour water into the hot pot, blanch the pig's head in a pot under cold water (the cold water pot can better remove the blood water), blanch the pig's head, skim off the foam, take out the blanched pig's head, and then clean it again (the pig's head meat is already very clean after this step).

Steps. 3. Boil the water in the pot and put half a spoon of oil, pour in the white sugar and stir-fry constantly, stir-fry the sugar color and quickly add an appropriate amount of boiling water (it is easier to stimulate the sugar color with boiling water), add red yeast rice powder and light soy sauce to adjust the color, and add a little white wine to remove the fish.

Steps. Fourth, then put in green onions and ginger, dried chili peppers, salt, pepper and all kinds of spicy, put the blanched pig's head into the pot to marinate, the pig's head is marinated until the chopsticks are pierced into it, and there is no blood flowing outside, remove the bones on the pig's head, put the pig's head meat into the pot and continue to marinate.

Steps. Fifth, the pig's head can be out of the pot after it is soft and rotten (it is good to poke it gently with chopsticks), and finally cut it into small slices, add coriander and red oil and stir evenly to eat, very fragrant and very good.

Summary of braised pork head.

Through the above steps, I believe that many people have a deeper understanding of the practice of braised pork head. In fact, braised pork head meat is not complicated, the focus is on how to preserve it in the later stage. Generally, our chefs are divided into two kinds of braised soup, one is the commonly used braised soup, which we will boil once a day, and twice a day in summer; There is another one that is relatively simple, put the braised soup in the refrigerator after cooling, and take it out to thaw and heat it when you use it.