What is the marinating method of pork head?

First of all, you should buy the relevant ingredients, you can soak the pork head meat in hot water for 20 to 30 minutes, and you can prepare some spices, such as cinnamon, cloves, angelica, star anise. In the pot you can put some soy sauce, pepper, sugar, or some salt. Finally, pour in the liquor.

When the water is boiling, you can put the whole pig's head in the pot. At the end of the day, you can have a very nice taste.

First of all, cut the pig's head meat into pieces and blanch it for later use, then put the seasonings, star anise, ginger and other seasonings into the water and stew, and then put the pig's head meat into it after boiling, and then add an appropriate amount of cooking wine to simmer for about an hour.

The last method is to first put the pig's head into hot water and boil, then clean up some of the hair on the pig's head, and finally cut the pig's head into some flower knives, then put it in the pot and put some stock, and then put in some seasonings.

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.

Ingredients: half a pig's scalp.

Excipients: appropriate amount of brine, appropriate amount of salt, appropriate amount of star anise, appropriate amount of white pepper, appropriate amount of sugar, appropriate amount of rice wine.

Preparation of pork head meat in brine:

1. Fly the pig scalp with boiling water for a while, and then take out the supercooled water.

2. After drying water, put it on the fire to burn off the pig hair, soak it in the water, and scrape off the dead skin on the pig skin with a knife, and scrape it clean.

3. Add water to the pot, add an appropriate amount of star anise and white peppercorns, simmer over high heat for 25 minutes, and reverse every few minutes in the middle. Then take it out and soak it in cold water or rinse it with a tap and set aside.

4. Boil the brine, pour in an appropriate amount of cooking wine, add an appropriate amount of sugar, put in the pig's head meat, and add salt or soy sauce if the salt is not enough.

5. After putting in the pork head, change to low heat and simmer, flip every few minutes, and turn off the heat for 20 minutes.

6. After turning off the heat, continue to soak for 15 minutes, flipping once in the middle.

7. After cooling, you can slice it, sprinkle with chopped green onion and drizzle sesame oil or brine juice.

1. Wash the pork head meat and soak it in salt and white vinegar to remove the fishy smell; 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.

Put the sauce to marinate.

Pig's head meat is the meat of the pig's head. Its delicacy has long been famous among the people, and it is said that the "grilled whole pig's head" in the Huaiyang cuisine is the most exquisite, with the longest history, and it is a famous Huaiyang dish with a long reputation. It is rich in nutritional value.

Pig head meat with therapeutic effect is flat in nature, sweet and salty in taste, replenishes deficiency, nourishes yin, nourishes blood, and moistens dryness.

Local practices. Harbin special pork head meat. The color is ruddy, fragrant and glutinous, salty and sweet, the meat is delicious, fat but not greasy, and the meat is shiny.

Arouse the cravings and saliva of the diners. Pork head meat contains high-quality protein and essential fatty acids, which can provide heme (organic iron) and can improve iron deficiency anemia. The unique boiled braised soup uses more than a dozen kinds of Chinese herbs as auxiliary materials, marinates for several hours, and smokes the finished sauce.

The appearance is slightly dry and non-sticky, and the depression after acupressure is immediately restored. The porcine skin gum material helps to lighten dark spots and give the face a radiant glow.

Liuhe pig's head meat. The pig's head meat in Liuhe District of Nanjing City is particularly famous, and it is one of the specialties of Liuhe District, which enjoyed a good reputation as early as the late Qing Dynasty. The main ingredient is made of local local pigs, which are made by hand-opening the imperial workers to remove hair, drain the sails and exhaust the blood, marinate the old marinade, boil over a high fire, and simmer on a simmer.

With the characteristics of fragrant, transparent and clean, diners "smell appetizing, melt when imported, and take a sip of the stomach", the visual sense is clear and refreshing, and the taste is fat and not greasy.

Here's how:

1. Clean the uncleaned pig hair with charcoal fire, soak it in water for about 5 minutes, scrape off the surface with a knife, pluck out the uncleaned hair with pliers, wipe the inner and outer surfaces with salt, and marinate for about 15 minutes.

2. Put water in the iron pot, boil until it is wide open, put in the pig's head meat, open the lid for about 3 minutes, remove it, rinse it with water, and hang it in a ventilated place to dry.

3. Put the seasoning into the hole cloth sewing bag, tie the bag tightly to avoid leakage, put it in the pot, pour in water, boil for half an hour, and then add sugar, pepper, white vinegar, soy sauce, and wine to get a complete brine.

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

Introduction of pigs:

Pig is a vertebrate, mammal, domestic animal, but also an ancient omnivorous mammal, mainly divided into domestic pigs and wild boars, the current people believe that pigs are the abbreviation of pigs, pigs according to different breeds, physical characteristics are also different.

It is usually characterized by large ears, long head, short limbs, straight nose, fat body, narrow waist and back, coarse and hard hair, and the color of fur is usually white, pink, black, brown and flower color.

Domestic pig is a subspecies of wild boar that was domesticated by humans, with shorter tusks than wild boars, and is one of the domestic animals domesticated by humans.

The method of marinating pork head meat is as follows:

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

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.

6. Finished product of braised pig's head meat.

1. Remove the hair on the pig's head, dig up the ear hair and other sundries, and wash it clean. Then dig out the strip, split the pig's head, take out the pig brain, soak it in clean water, drain the blood stains, and then soak it in water at a temperature of 80, 15 20min.

2. Before loading the pot, check the old and tender degree of the pig's head, put the old ones on the bottom, and put the tender ones on the top. Then add water and pork ribs to concentrate the marinade. 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.

3. It is very important to grasp the heat and 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.

4. After the pig's head is out of the pot, remove the bones and ladders, dig out the eyeballs, and then put the meat into the original pot to cook. Returning to the pot to cook is to make the pig's head meat taste again and achieve the purpose of disinfection. Cook over low heat for 15min.