In addition to marinating, what are the delicious ways to make pork head meat?

The protein of pork head meat is a complete protein, containing various amino acids necessary for the human body, and the composition ratio of essential amino acids is close to the needs of the human body, so it is easy to be fully utilized by the human body, with high nutritional value and high-quality protein.

The average protein content of pork head meat varies depending on the breed, age, fatness and location of the pig. For example, the protein content of different parts of the meat in pigs will vary greatly due to the different degrees of fat and leanness. The pork head meat tastes salty and delicious, fat but not greasy, which makes people like it very much.

Let's share with you what delicious ways to make pork head meat in addition to marinating.

Ingredients: cooked pork head meat, chili, cooking wine, green beans, bamboo shoots, green onions, ginger and garlic, soy sauce, sugar, Pixian bean paste.

1. Slice cooked pig's head meat; Wash and slice the garlic; Wash the peppers, remove the seeds and cut into cubes; Pixian watercress finely chopped;

2. Put oil in the pot, heat it, add garlic slices and Pixian bean paste and stir-fry until fragrant, add pig's head meat, bamboo shoots, chili, green beans and soy sauce and stir-fry, add sugar and monosodium glutamate and pour red oil.

Ingredients: cooked pork head, cucumber, chili, green onion, ginger and garlic, soy sauce, vinegar, sugar.

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.

Food: cooked pork head, green pepper, bamboo shoots, garlic, cooking oil, hot sauce, sugar, soy sauce, chili oil.

1. Cut the cooked pork head meat into slices, slice the garlic, and cut the green and red peppers into cubes.

2. Heat oil in the pot, add garlic slices and spicy sauce and stir-fry until fragrant, add pork head meat, bamboo shoot slices, green and red peppers and stir-fry, add seasonings, and drizzle red oil.

Ingredients: braised pork head, chili, onion, soy sauce

1. Prepare the marinated vegetables, peppers and onions all into shreds and set aside.

2. Heat oil in a pan, pour in chili peppers and onions and stir-fry until fragrant.

3. Pour in the prepared braised pork head and stir-fry over high heat for two minutes.

Ingredients: pork head meat, green pepper, bean paste, cooking wine, chicken essence, salt, Sichuan pepper powder, thirteen spices.

1. Marinated pork head meat, cut into pieces for later use; Cut the green peppers into cubes and set aside.

2. Heat the pan with cold oil, add the bean paste and stir-fry until fragrant. Add the pork head and stir-fry until slightly sticky.

3. Add green peppers and seasonings and stir-fry; Drizzle cooking wine and stir-fry a few times before cooking.

Taro stewed with salted pork head.

Ingredients: 400 grams of Lipu taro, 300 grams of salted pork head meat, appropriate amount of onion, appropriate amount of red pepper, appropriate amount of green pepper, a little Sichuan pepper, a little red dried pepper, appropriate amount of ginger, 2 tablespoons of light soy sauce, a little dark soy sauce, appropriate amount of starch, appropriate amount of cooking oil.

Method: 1. Peel the prepared taro, cut it into small pieces of uniform size, sprinkle an appropriate amount of starch in a basin, and mix well. After cleaning the taro, cut it, there is some moisture on the surface, so mix some starch, so that it will not fry the oil when it is fried in the pan.

2. Cut the salted pig's head meat into small pieces. Add a little high white wine to the salty water to soak the salty pig's head to reduce the saltiness, and then burn it for about 1-2 hours, remove it, and cut the meat into thick slices. Thicker ones are chewy and can also be cut into thin slices.

3. Prepare some red pepper slices, green pepper slices, and some green garlic sprouts, which can make the dishes colorful and rich in ingredients. None can be left unadded.

4. Put oil in the pot and heat the oil until it is hot. Add taro pieces to fry, and when frying, you need to pull it with chopsticks to prevent the side of the bottom of the pot from frying. Fry the outer layer and remove it with a yellowish finish.

5. Leave a little oil in the pot, add onion, ginger shreds, Sichuan peppercorns, and red pepper and stir-fry until fragrant.

6. Add fried taro and salted pork head meat, add a little light soy sauce and dark soy sauce, stir-fry well, add an appropriate amount of water and simmer.

7. For about one or two minutes, add chili pepper cubes and stir well, simmer for a while, and the soup can be rich and ready to come out of the pot. The salty pork head meat is salty, no salt is added, some light soy sauce is added, and the spiciness is adjusted according to personal preference.

Tips: If the salted pork head meat has been cooked in advance, don't overdo it if it is simmered in the pot; The taro can be shaped when fried, and it can better maintain the shape after being stewed in the pot, and it tastes good.

Pork head meat patted cucumber.

1. Pork head meat is cooked braised pork head meat bought at the deli store, cut into slices 2, wash the cucumber and coriander, and drain the water.

3. Finely chop the garlic and chop the coriander into small pieces.

4. The cucumber is cracked with the back of the knife, and cut into two halves according to the length of the crack 5, and then cut into small spatula pieces by the spatula method, and the oblique knife can also be cut into pieces 6. Put the cucumber and pig's head meat in the container.

7. Add minced garlic, coriander, chili oil, sesame oil, salt, soy sauce, sugar, rice vinegar 8, mix evenly with chopsticks from bottom to top, and put on a plate.

Put the pork head meat into the rice cooker and stew it first, tear off the meat and cut it into pieces, put oil in the pot, put some chili sauce and green chili peppers and fry it until fragrant, pour in the pork head meat and stir-fry quickly, then put in the broth, put some salt, chicken essence, light soy sauce and cook until it tastes.

The delicious braised pork head meat is made as follows:Ingredients: 1 pig's head.

Excipients: half a spoon of salt, six bay leaves, two cinnamon, four angelica, two good ginger, six cloves, one teaspoon of cumin, one grass fruit, 10 dried chilies, 20 rock sugar, half a spoon of dark soy sauce, one spoonful of light soy sauce, one teaspoon of cooking wine, four green onions, four slices of ginger, one teaspoon of Sichuan pepper, four star anise.

1. Clean the pig's head and soak it for two hours.

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 blanched pork head meat into the pot, add ginger slices, green onions, large ingredients (star anise, cinnamon, bay leaves, cloves, cumin, ginger, peppercorns, dried chili peppers, angelica grass fruits), 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, low heat for one hour, simmer overnight. (You don't need a fire to stuff all night, just turn off the fire).

4. The pig's head that has been stuffy overnight can be taken out.

5. Debone the pig's head, and then put it on the plate.

Summary. Kiss, how to eat braised pork head meat 1Ingredients:

300 grams of braised pork head, appropriate amount of chili pepper, a little ginger, a little garlic, and a little soy sauce. 2.First, cut the braised pork head meat into thin slices.

3.Then prepare the chili, ginger and garlic. 4.

Pour the oil into the pan and stir-fry the ginger and garlic in the pan. 5.Then put the braised pork head meat into the pot and stir-fry, stir-fry a few times, add a little water, and after 3 minutes.

6.After about 7-8 minutes, add soy sauce and salt and stir-fry a few times, and it is ready to cook.

Kiss, how to eat braised pork head meat 1Ingredients: 300g braised pork head, appropriate amount of chili pepper, a little ginger, a little garlic, a little soy sauce.

2.First, cut the braised pork head meat into thin slices. 3.

Then prepare the chili, ginger and garlic. 4.Pour the oil into the pan and stir-fry the ginger and garlic in the pan.

5.Then put the braised pork head meat into the pot and stir-fry, stir-fry a few times, add a little water, and after 3 minutes. 6.

After about 7-8 minutes, add soy sauce and salt and stir-fry a few times, and it is ready to cook.

Practice 21The pig's head is washed and cleaned up neatly. 2.

Prepare the ingredients (Sichuan pepper, star anise, rock sugar, cinnamon, tangerine peel, nutmeg, bay leaf, green onion, ginger, garlic, red pepper). 3. Cut the pig's head into two pieces and put them in the pressure cooker separately, and add the ingredients. 4.

Add salt, cooking wine, dark soy sauce and monosodium glutamate. 5.After the fire boils, turn to low heat and marinate for an hour.

Kissing is usually about 1 hour. Depending on the tools used in marinating pork head, the marinating time will be slightly different. Before marinating the pork head, you need to use tweezers to remove the stray hair on the surface, and scrape it repeatedly with a kitchen knife, so that the pork head meat can be cleaned more cleanly.

After cleaning, the pork head can be cut into pieces and blanched in water, which can remove part of the blood.

Braised pig's head meat is the meat of the pig's head. Its delicious and delicious folk customs have long been famous, I heard that Huaiyang specialties in the "grilled whole pig face" firework is the most important, the history is the longest, is the famous Huaiyang special food. It has a variety of nutrients.

The braised pig's head meat with dietary ** efficacy is warm in nature, sweet and salty in taste, nourishing yin and nourishing blood, replenishing yin, nourishing qi and nourishing blood, and moisturizing the lungs.

First, the method of pressing pig's head meat with stones.

1. One and a half pig's face, split it into three pieces with a knife, it is not good to cut it, and the pressure bending banquet pot cannot be put in.

2. Boil water in a pot, blanch the pig's face inside, and skim off the blood foam. Shui is a common way to pre-make pre-sauce components, the purpose of which is to remove blood stains and fishy odors. After the pig face has been solved in that way, it is then made into the sauce, and the finished product has a smooth surface, mellow taste, and high cost performance.

3. Refill the water in the pressure cooker, put in the blanched pork face, add green onion leaves, ginger slices, salt and light soy sauce, and stew condiments with sauce. This bag of material can make ten catties of meat, so only a third of it is poured.

4. After the pressure cooker smokes, press for 15 minutes and turn off the heat. After the gas is discharged, open the lid and take out the inside of the ears, because the pig ears are thin and easy to cook, they will lose their crispness if they are too soft and rotten. The rest of the pig's face turned over, closed the lid tightly, and shot again for fifteen minutes.

Turn off the heat, and when the flesh is not hot, separate the bones from the flesh.

5. Put the boneless meat into the hot pot, shoot it again and press it for five minutes, turn off the heat and take it off after it cools.

2. Frequently Asked Questions.

Who can't eat braised pork head meat, braised pork head meat frequently asked questions.

1. Who can't eat braised pork head meat?

Hypertension, hyperlipidemia, diabetes and other chronic diseases of Niansen, **** personnel are not suitable for taking it. Those who are cold and damp and phlegm stagnation should eat with caution.

2. The scope of application of braised pork head meat.

Generally average edible. It is especially suitable for people with weak physical fitness.

3. The taking of braised pig's head meat should not be buried in high silver.

Braised pig's head meat is a thing that moves the wind and gets sick, and people who have cold and evil are forbidden to eat braised pig's head meat.

1. Wash the purchased pork head meat, which can be scrubbed several times with salt and white vinegar to remove the fishy smell;

2. Remove the hair on the pig's head by charcoal grilling, or you can scrape it with a blade, and pay attention to the clean;

3. Prepare ingredients such as Sichuan pepper, star anise, rock sugar, cinnamon, tangerine peel, nutmeg, bay leaves, green onions, ginger, garlic, red pepper, etc., wash and cut them, and then wrap them together with gauze;

4. Cut the pig's head in half, put it in the pressure cooker, pay attention to the old one below, put the more tender one on top, and put the prepared ingredient package in.

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

6. First boil the pig's head meat over high heat, then turn to low heat and cook slowly until it is rotten and the color of the pig's head becomes dark red, and then continue to soak it in the pot for a period of time, which is basically marinated.

Cured pork head. 1. It is very important to remove the hair and wash the pig's head meat, burn the pig hair with furnace charcoal, and shave the hair with a razor blade, wash and drain the water;

2. Cut the pork head meat into segments, string them with string, and rub salt on the surface;

3. Put an appropriate amount of light soy sauce, sand pond, five-spice powder and salt in the jar where the pork head is ready to be marinated;

4. Pour water into the pot, put the pig's head meat that has been marinated for a period of time into it and boil, take it out and put it in cold water to wash off the floating objects;

5. Mix the liquor and light soy sauce evenly, smear it on the top of the pig's head meat, coat it all slowly, and marinate it overnight;

6. Take out the marinated pig's head meat and hang it on the bamboo pole, put it outside to dry, and you can collect it after 3 days, and take it out to eat when you want to eat it.

Smoked pork head. 1. First of all, put the cut pork head meat into the pot, add the ingredients, pepper, green onions, ginger, salt, monosodium glutamate, soy sauce, and start to boil.

2. Set up a small pot in the yard, put clean sawdust at the bottom of the pot, put an iron grate on top, put the pig's head meat on it and cover it, and increase the heat at the bottom of the pot to start smoking. When the yellow smoke came out, he brought the pot off the fire. Don't lift the lid right away, leave it a little to color the meat.

Store in the refrigerator after cold storage.

Ingredients: 500 grams of pork head.

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

Method 1Burn 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 water in an iron pot, boil until it is boiling, put the pig's head meat in, cover and open for about 3 minutes, take it out and put it in clean water to rinse, hang it in a ventilated place to dry.

3.The seasoning is put into a bag with a perforated cloth, the mouth of the bag is tied so that it does not leak out, put it in a pot, pour water, boil for half an hour, and then add sugar, pepper, white vinegar, light soy sauce and wine to make a complete brine.

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

1.Raw material: 5 kg of pig's head.

2.Seasoning (in kilograms).

Salt, sugar, monosodium glutamate, soy sauce, ginger, green onion, cooking wine, spice packets (Sichuan pepper, stinging pepper, kaempfera, cloves, angelica, cinnamon, grass fruit, star anise.

3.Crafting process.

Raw material treatment: soak the pig's head in water for 2 hours, clean the dirt and residual hair on the surface, and pre-cook it in boiling water for 15 minutes. Re-inspect to see if there is any residual pig hair and brush the surface clean.

Split in half: Split the cleaned pig's head from the middle with a knife to dig out the pig's brain, and clean it again with water.

Preparation of old soup: Use 1 kg of pork stick bones to crush and add 10 kg of water to boil for 3 hours, and finally the kilogram of old soup can be.

Marinating: Put the prepared kilogram of old soup in a pot, add seasonings other than monosodium glutamate and cooking wine, boil it, put it in the pig's head, simmer for 1 hour, remove the bones, cut the meat into small pieces with a knife, and then put it back into the pot, add monosodium glutamate and cooking wine, and marinate for 30 minutes.

After taking out, the pig's head meat is placed in the braised soup, and when eating, slice and add cucumber, garlic and chili oil and mix well, or it can be fried and eaten. Liuhe pig's head meat is delicious.