Zuo Xiangling originally wanted to make the little wild boar directly into a roasted wild boar, but thinking that the people present were all people who were highly gifted, it was not convenient to eat the roasted whole pig directly, so he was going to split it into several parts and make it into different dishes.

This pig's head is made into roasted pig's head meat, which can be regarded as making up for the regret of roasting the whole pig.

Wild boars are extremely troublesome to handle, unlike farmed pigs, wild boars have harder hair, and dehairing is an extremely time-consuming and laborious task.

If Zuo Xiangling had been in the past, she might still have the heart to come by herself, but there is still a lot of work waiting for her in the future, and she can't wait for the Queen Mother and a few mothers.

Fortunately, there is a good hand of rich and rich, plus a few other people in the villa, the whole pig was disposed of in about half an hour, and it was cut into several parts according to Zuo Xiangling's requirements.

Looking at the white and tender pig's head in front of her, Zuo Xiangling even felt a little cute, and she really couldn't bear to do it.

After grinding his kitchen knife with the best grinding stone, Zuo Xiangling began to cook.

The first is the pig's head meat, cut off the pig's ears, and scrape the remaining hair on the surface of the pig's head with a knife.

Then blanch the cleaned pig's head with boiling water, put the processed pig's head into the pot, and add an appropriate amount of salt, light soy sauce and vinegar.

Then add an appropriate amount of green onion, ginger, star anise, hawthorn, add an appropriate amount of water, cook until the pig's head is soft and rotten, and remove the bones from the boiled pig's head.

Spread the baking tray with tin foil, put in the boiled pig's head, pour an appropriate amount of dark soy sauce into the bowl, add a little honey to make a sauce and brush the surface.

Brush the surface of the pig's head with a layer of sauce evenly, and then preheat it in the oven at 200 degrees for about half an hour, and brush the sauce 1-2 times in the middle, so that the color of the roast is better.

But even the powerful Tianba couldn't help her realize her dream of an oven, so she had to settle for the next best thing and use an earthen oven.

It's just a different kind of baking tool, which can't make it difficult for her Zuo Xiangling.

Seeing that the first dish had already entered the oven, Zuo Xiangling began to prepare the second dish.

Cut off the backbone of the pork ribs, trim off the corners of the ribs, cut them into strips along the bone seams, and chop them into knots of about 6 cm; Add tender meat powder, powder, ginger juice, cooking wine, soy sauce and a little water to the basin and stir vigorously to make it taste and eat enough water, and let it stand for more than 40 minutes. In addition, press the salted duck egg yolk into a puree, wash the coriander and set aside.

When all this is done, crack the eggs into a bowl and add a little flour to make the egg mixture. Roll the marinated pork ribs with a layer of evenly dried fine soybean flour, then put them in a bowl one by one, drag a layer of egg cream, and then roll a layer of breadcrumbs to knead well.

Finally, pour oil into the pot and cook until it is hot, put the breadcrumbs into the pan one by one and fry them, and drain the remaining oil when the surface of the ribs is golden and crispy.

Leave a little base oil in the pot, add the salted egg yolk and fry the salted duck egg yolk over low heat and low oil temperature, and then gently turn the fried pork ribs and monosodium glutamate or dustpan to make the pork ribs as much as possible with the salted duck egg yolk.

Pour sesame oil into the pan before removing. Then put the ribs into the plate one by one, stack them neatly, and wrap them around the coriander leaves.

This is the second course, Jinsha pork ribs.

The third course is red stewed wild boar trotters, the color is red and bright, the meat is smooth and smooth, and it is not greasy.

Remove the hair from the hooves and cut them into pieces. Blanch slightly in a pot of boiling water, remove and set aside.

Put the pot on the fire, put in the pig's trotters, add soy sauce, sugar, green onions, ginger slices, salt, cooking wine and various spices and water to boil.

Go to the foam, change the slight fire and burn for two hours, and when the shoulder is poked with bamboo chopsticks, the meat is soft and rotten, and the juice is thick. Love Net

This dish takes a lot of time, but it's well worth the wait.

From the wild boar natural breeding base. The wild boar has a fierce temperament and a strong body, and the king of beasts, the tiger, is also afraid of it.

Living in the alpine dense forest, it takes the roots and leaves of plants, pine seeds, acorns, wild fruits, etc. as its main food, drinks mountain spring water, and grows in unpolluted sunlight.

Its meat has a great tonic effect, the meat quality is unique, and the taste is excellent.

And this dish is the most essential part of the wild boar, and the dish made will not be ordinary.

Wild boar radish balls, the meat filling is fried with seasonings and radish, the shape is beautiful, crispy on the outside and tender on the inside, salty and delicious.

Stone cooked wild boar fillet, after the pork fillet has been fried, it is made with seasoning, the pork fillet is smooth and tender, salty, fresh and fragrant.

Thousands of wild boar, pork belly meat scraped and cleaned, add water to cook and remove with a strong fire, and coat the pig skin with gold sauce.

Put sesame oil in the pot and cook until it is six ripe, fry the belly meat while it is hot for about a while, put it on the cutting board when it is red, flatten and freeze it hard, then put ice cubes to freeze, and finally cut it into thin slices.

Take a large bowl, neatly stack the meat slices with the skin facing down, and then add spiced tempeh, salt, monosodium glutamate, **, and dried plum vegetables and steam them over a hot fire for an hour. The meat is soft, mellow, tender but not greasy.

Secret wild boar, tenderloin into meat, put the material into the submersible for about a quarter of an hour.

Put in 7 hot oil, pour into a colander, put the bottom oil, chili, natural powder, and meat in the pan. Spicy and delicious, the meat slices are smooth and tender.

Longan wild boar, marinated in the pot to make marinade, put in a piece of belly meat simmered to mature is taken out.

Put oil in the wok and cook it on the fire, put it like belly meat, fry it until the skin is crispy and take it out, press it flat with a heavy object and let it cool, and cut it into slices.

Each piece of belly meat is put like a lotus seed, rolled into a roll, the skin is buckled down into the bowl, and so on until the bowl is full, the marinade is put in the bowl, steamed in the basket, buckled into the plate, and thickened.

Meat and vegetable matching, red and white, mellow taste.

Chestnut wild boar, change the wild boar meat into two finger-wide square pieces, put them in the water to remove the water and take them for later use.

Put a little oil on the pot and put it into the wild boar meat to stir up the oil, and then add ginger, garlic, dried pepper, star anise, cinnamon, bay leaves and other spices in turn to stir-fry the fragrance.

Cut the ham into small pieces, put it in and cook it with wild boar until it is half-cooked, and then put in the chestnuts and cook it thoroughly.

The wild boar meat is tender but not greasy, the chestnut meat is glutinous, and the color is golden and red.

The red robe wild boar meat is changed into a two-finger-wide square block, and it is fished out in the water by going into the water.

Put the pot on the fire, put in the wild boar meat and fry the oil, add ginger, garlic, star anise, cinnamon, bay leaves and various spices to stir-fry, add the broth to burn, add salt, monosodium glutamate, pepper, and dark soy sauce until all cooked.

Put the pot on the fire, put in the prepared red pickled pepper, and fry it with the roasted wild boar meat until the pickled pepper has a sour and spicy taste, add the stock and cook.

Wild boar meat is tender but not greasy, with a prominent spicy flavor and a slight sour taste.

Looking at the dishes on the stove, Zuo Xiangling felt that it was a little greasy to be full of meat dishes, so she prepared a few cold dishes and made a mango cocktail that was specially designed to relieve greasy.