How to fry the pig scalp to be delicious, how to fry the pork head meat to be delicious

In winter, almost every household will cured a little pork to eat, and many of us in Guangdong will make some bacon, and my dad will wax a lot of bacon every day around the winter solstice! There are preserved pig's trotters, preserved pig's ears, preserved pig's feet, sausages, bacon and the like, which have to be eaten all year round. I have friends in Sichuan and Hunan, and I know that people in these two places like to marinate meat and use smoke to blacken and dry it, which is smoke, which is very delicious.

What I share with you today is the practice of smoking pig scalp, which is full of flavor, the more you chew, the more fragrant it is, and my husband is good for using the wine.

The common practice of pork scalp is lo-mei, and I will also marinate pork scalp, which tastes better than what is sold outside. But the pork scalp is smoked, how many of you have eaten it?

The protein of pork head meat is a high-quality protein, including collagen, which contains all the essential amino acids of the human body. Let's share with you the operation of making sour and hot pork face! [The level is limited, for reference only] (Note: pork face meat is also called pig scalp).

Country Beard Brother Gu Shu Sichuan Specialty Smoked Pig Arch Mouth 400g Farmhouse Native Pig Firewood Pork Face Pig Head Meat. **。

Check it out. Hot and sour pork scalp - characteristics: fragrant and spicy, as well as sweet and sour, simple to make.

Ingredients: Half a pig scalp.

Ingredients] half a garlic, an appropriate amount of millet pepper (depending on the spicy degree of personal taste), half a pound of garlic stems.

Seasonings] cooking oil, fine, rice vinegar, sugar, water.

Get Started——

Step 1: First cut half of the smoked pig's scalp, boil water in the pot, put in the pig's head meat to boil the water for ten minutes, then turn off the heat, let it soak in it for more than half an hour, and then scoop it up and clean it. Because the scalp of smoked pigs is smoked and dried, the skin will be very hard, so this step allows the skin of the scalp to absorb enough water without being hard.

If you don't do this, you'll be very happy!

Step 2: Prepare the ingredients again, chop the garlic head finely, spicy millet and finely chop, only the stem of the garlic seedlings remains, and the garlic seedlings are not needed. Take an empty bowl to thicken, add a small half bowl of rice vinegar, then add 2 minutes of rice vinegar water, add sugar and stir, and mix into a moderate sweet and sour sauce for later use.

Step 3: After the pig scalp is soaked and washed, cut into small slices, heat the pot, add a little oil, put in the garlic foam and millet spicy, add an appropriate amount of salt and stir-fry until fragrant, then enter the pig scalp and fry until fragrant, then add a little boiling water, cover the pot and cook for ten minutes, pour the sauce and stir well.

Step 4: Heat the pot after washing, add cooking oil, add garlic stalks and salt and fry until broken, then add the fried pig scalp, fry over high heat for 1 minute, and then you can eat it out of the pot!

It's also nice to be stuffy, along with peanuts.

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.

Passing by blind dates don't want to go.

1. Prepare pig scalp and peppers.

2. Remove the stems of the green peppers, wash them and cut them into oblique slices, peel and wash the garlic and cut into cubes.

3. Cut the braised pig's scalp into thin slices.

4. Shake like an oil pot, add garlic seeds and stir-fry until fragrant, add green peppers and stir-fry well, and add pig scalp.

5. Add salt, add water, and boil the water dry.

Basic information of braised pork head meat Cuisine and efficacy: braised pickles, recipes for replenishing deficiency and nourishing the body, recipes for nourishing yin, malnutrition eggplant recipes, anemia recipes.

Taste: five spices, process: marinated.

The production materials of braised pork head meat: main ingredient: 500 grams of pork head meat.

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

The method of pig scalp is as follows:Ingredients: 1 2 pork scalps, 1 piece of ginger, 2 bay leaves, 1 small piece of cinnamon, 1 piece of tangerine peel, 3g of peppercorns, 1 dried red pepper, 1 garlic sprout, 30ml of light soy sauce, 20ml of dark soy sauce, 5g of salt, 10ml of green onion and ginger cooking wine, 20g of rock sugar, 20ml of light soy sauce, 30ml of white vinegar, 5ml of sesame oil, appropriate amount of water.

Steps: 1. Prepare the materials.

2. Wash the pig scalp and put it in the pot, add ginger and blanch to remove the blood foam.

3. After pouring off the blood foam, add an appropriate amount of water to the reed stool in the pot, put in the pork skin and light soy sauce, dark soy sauce, spices, salt cavity debate, rock sugar, garlic seedlings, stir evenly, boil and turn to medium heat and simmer for 30 minutes (turn over more in the middle).

4. Take out the pig's scalp and let it cool.