Braised pork head meat, the meat is ruddy, the texture is soft and tender, the marinade is rich, and the drunken fragrance is beautiful.

1. Split the pig's head after cleaning, and cut off the ear rings, eye corners, lymph nodes, nasal cartilage and sundries. Pig brains are used for other purposes.

Cut the boneless pork head meat into 5 pieces, put it in clean water, scrape and wash it repeatedly, remove all the debris and blood stains, blanch it in a pot of water for 20 minutes, and then remove it and wash it;

2. Put the blanched and washed pork head meat in a pot of water and boil it together with the skull, skim off the foam, and cook until it is ripe. Remove it to cool slightly, change the chess pieces, pour the soup into the basin to clarify and set aside;

3. Put another pot on the heat, add sugar and fry until it is sugar-colored, put it in a bowl and set aside. Then put the clarified original soup into the pot, put in the pig's head meat, add sugar, soy sauce, sugar, refined salt, and Shao wine to make it lustful. Put star anise, Sichuan pepper, cumin, cloves, cinnamon, green onion and ginger in a gauze bag, tie it and put it in the pot, simmer the pig's head meat over low heat until crispy, remove the oil slick, and then thicken the soup over high heat.

The meat produced in this way is ruddy in color, fragrant and glutinous, moderately salty and sweet, fat but not greasy

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.

Wash the pig's head and clean it up neatly, and it is best to take some vinegar to remove the flavor first and soften the meat

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

(2) Before loading the pot, check the old and tender degree of the pig's head, put the old point on the bottom, and put the tender point on the top. Then add water and seasonings. First boil over high heat, then switch to low heat after 1h, and cook for 2~3h before and after, so that the flesh and bones can be separated by hand. It is very important to master 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.

(3) 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

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, ingredients, cinnamon, grass fruit, sand ginger, cloves, bean guan, liquerice, cumin, tie the mouth, put it in the pot and 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.

……

The meat color is ruddy, the texture is soft and tender, the marinade is rich, and the drunken fragrance is beautiful.

1. Split the pig's head after cleaning, and cut off the ear rings, eye corners, lymph nodes, nasal cartilage and sundries. Pig brains are used for other purposes. Cut the boneless pork head meat into 5 pieces, put it in clean water, scrape and wash it repeatedly, remove all the debris and blood stains, blanch it in a pot of water for 20 minutes, and then remove it and wash it;

2. Put the blanched and washed pork head meat in a pot of water and boil it together with the skull, skim off the foam, and cook until it is ripe. Remove it to cool slightly, change the chess pieces, pour the soup into the basin to clarify and set aside;

3. Put another pot on the heat, add sugar and fry until it is sugar-colored, put it in a bowl and set aside. Then put the clarified original soup into the pot, put in the pig's head meat, add sugar, soy sauce, sugar, refined salt, and Shao wine to make it lustful. Put star anise, Sichuan pepper, cumin, cloves, cinnamon, green onion and ginger in a gauze bag, tie it and put it in the pot, simmer the pig's head meat over low heat until crispy, remove the oil slick, and then thicken the soup over high heat.

The meat produced in this way is ruddy in color, fragrant and glutinous, moderately salty and sweet, fat but not greasy

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.

Wash the pig's head and clean it up neatly, and it is best to take some vinegar to remove the flavor first and soften the meat

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

(2) Before loading the pot, check the old and tender degree of the pig's head, put the old point on the bottom, and put the tender point on the top. Then add water and seasonings. First boil over high heat, then switch to low heat after 1h, and cook for 2~3h before and after, so that the flesh and bones can be separated by hand. It is very important to master 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.

(3) 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

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, ingredients, cinnamon, grass fruit, sand ginger, cloves, bean guan, liquerice, cumin, tie the mouth, put it in the pot and 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.

……

Braised pork head meat, the meat is ruddy, the texture is soft and tender, the marinade is rich, and the drunken fragrance is beautiful.

1. Split the pig's head after cleaning, and cut off the ear rings, eye corners, lymph nodes, nasal cartilage and sundries. Pig brains are used for other purposes.

Cut the boneless pork head meat into 5 pieces, put it in clean water, scrape and wash it repeatedly, remove all the debris and blood stains, blanch it in a pot of water for 20 minutes, and then remove it and wash it;

2. Put the blanched and washed pork head meat in a pot of water and boil it together with the skull, skim off the foam, and cook until it is ripe. Remove it to cool slightly, change the chess pieces, pour the soup into the basin to clarify and set aside;

3. Put another pot on the heat, add sugar and fry until it is sugar-colored, put it in a bowl and set aside. Then put the clarified original soup into the pot, put in the pig's head meat, add sugar, soy sauce, sugar, refined salt, and Shao wine to make it lustful. Put star anise, Sichuan pepper, cumin, cloves, cinnamon, green onion and ginger in a gauze bag, tie it and put it in the pot, simmer the pig's head meat over low heat until crispy, remove the oil slick, and then thicken the soup over high heat.

The meat produced in this way is ruddy in color, fragrant and glutinous, moderately salty and sweet, fat but not greasy

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.

Wash the pig's head and clean it up neatly, and it is best to take some vinegar to remove the flavor first and soften the meat

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

(2) Before loading the pot, check the old and tender degree of the pig's head, put the old point on the bottom, and put the tender point on the top. Then add water and seasonings. First boil over high heat, then switch to low heat after 1h, and cook for 2~3h before and after, so that the flesh and bones can be separated by hand. It is very important to master 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.

(3) 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

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, ingredients, cinnamon, grass fruit, sand ginger, cloves, bean guan, liquerice, cumin, tie the mouth, put it in the pot and 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.

……

The meat color is ruddy, the texture is soft and tender, the marinade is rich, and the drunken fragrance is beautiful.

1. Split the pig's head after cleaning, and cut off the ear rings, eye corners, lymph nodes, nasal cartilage and sundries. Pig brains are used for other purposes. Cut the boneless pork head meat into 5 pieces, put it in clean water, scrape and wash it repeatedly, remove all the debris and blood stains, blanch it in a pot of water for 20 minutes, and then remove it and wash it;

2. Put the blanched and washed pork head meat in a pot of water and boil it together with the skull, skim off the foam, and cook until it is ripe. Remove it to cool slightly, change the chess pieces, pour the soup into the basin to clarify and set aside;

3. Put another pot on the heat, add sugar and fry until it is sugar-colored, put it in a bowl and set aside. Then put the clarified original soup into the pot, put in the pig's head meat, add sugar, soy sauce, sugar, refined salt, and Shao wine to make it lustful. Put star anise, Sichuan pepper, cumin, cloves, cinnamon, green onion and ginger in a gauze bag, tie it and put it in the pot, simmer the pig's head meat over low heat until crispy, remove the oil slick, and then thicken the soup over high heat.

The meat produced in this way is ruddy in color, fragrant and glutinous, moderately salty and sweet, fat but not greasy

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.

Wash the pig's head and clean it up neatly, and it is best to take some vinegar to remove the flavor first and soften the meat

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

(2) Before loading the pot, check the old and tender degree of the pig's head, put the old point on the bottom, and put the tender point on the top. Then add water and seasonings. First boil over high heat, then switch to low heat after 1h, and cook for 2~3h before and after, so that the flesh and bones can be separated by hand. It is very important to master 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.

(3) 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

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, ingredients, cinnamon, grass fruit, sand ginger, cloves, bean guan, liquerice, cumin, tie the mouth, put it in the pot and 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.

……

Braised pork head meat, the meat is ruddy, the texture is soft and tender, the marinade is rich, and the drunken fragrance is beautiful.

1. Split the pig's head after cleaning, and cut off the ear rings, eye corners, lymph nodes, nasal cartilage and sundries. Pig brains are used for other purposes.

Cut the boneless pork head meat into 5 pieces, put it in clean water, scrape and wash it repeatedly, remove all the debris and blood stains, blanch it in a pot of water for 20 minutes, and then remove it and wash it;

2. Put the blanched and washed pork head meat in a pot of water and boil it together with the skull, skim off the foam, and cook until it is ripe. Remove it to cool slightly, change the chess pieces, pour the soup into the basin to clarify and set aside;

3. Put another pot on the heat, add sugar and fry until it is sugar-colored, put it in a bowl and set aside. Then put the clarified original soup into the pot, put in the pig's head meat, add sugar, soy sauce, sugar, refined salt, and Shao wine to make it lustful. Put star anise, Sichuan pepper, cumin, cloves, cinnamon, green onion and ginger in a gauze bag, tie it and put it in the pot, simmer the pig's head meat over low heat until crispy, remove the oil slick, and then thicken the soup over high heat.

The meat produced in this way is ruddy in color, fragrant and glutinous, moderately salty and sweet, fat but not greasy

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.

Wash the pig's head and clean it up neatly, and it is best to take some vinegar to remove the flavor first and soften the meat

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

(2) Before loading the pot, check the old and tender degree of the pig's head, put the old point on the bottom, and put the tender point on the top. Then add water and seasonings. First boil over high heat, then switch to low heat after 1h, and cook for 2~3h before and after, so that the flesh and bones can be separated by hand. It is very important to master 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.

(3) 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

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, ingredients, cinnamon, grass fruit, sand ginger, cloves, bean guan, liquerice, cumin, tie the mouth, put it in the pot and 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.

……

The meat color is ruddy, the texture is soft and tender, the marinade is rich, and the drunken fragrance is beautiful.

1. Split the pig's head after cleaning, and cut off the ear rings, eye corners, lymph nodes, nasal cartilage and sundries. Pig brains are used for other purposes. Cut the boneless pork head meat into 5 pieces, put it in clean water, scrape and wash it repeatedly, remove all the debris and blood stains, blanch it in a pot of water for 20 minutes, and then remove it and wash it;

2. Put the blanched and washed pork head meat in a pot of water and boil it together with the skull, skim off the foam, and cook until it is ripe. Remove it to cool slightly, change the chess pieces, pour the soup into the basin to clarify and set aside;

3. Put another pot on the heat, add sugar and fry until it is sugar-colored, put it in a bowl and set aside. Then put the clarified original soup into the pot, put in the pig's head meat, add sugar, soy sauce, sugar, refined salt, and Shao wine to make it lustful. Put star anise, Sichuan pepper, cumin, cloves, cinnamon, green onion and ginger in a gauze bag, tie it and put it in the pot, simmer the pig's head meat over low heat until crispy, remove the oil slick, and then thicken the soup over high heat.

The meat produced in this way is ruddy in color, fragrant and glutinous, moderately salty and sweet, fat but not greasy

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.

Wash the pig's head and clean it up neatly, and it is best to take some vinegar to remove the flavor first and soften the meat

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

(2) Before loading the pot, check the old and tender degree of the pig's head, put the old point on the bottom, and put the tender point on the top. Then add water and seasonings. First boil over high heat, then switch to low heat after 1h, and cook for 2~3h before and after, so that the flesh and bones can be separated by hand. It is very important to master 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.

(3) 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

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, ingredients, cinnamon, grass fruit, sand ginger, cloves, bean guan, liquerice, cumin, tie the mouth, put it in the pot and 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.

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