How to make delicious pork head salad

Pork head is a common cooked food in our daily diet. It contains a large amount of nutrients, protein, fat, etc. It tastes very fragrant and is deeply loved by the public. Pork head tastes very good when used for cold dishes. It can be used as a side dish for drinking and is also very good for rice. The method is also very simple. First, cut the pork head, add cucumber, peanuts and seasonings.

How to make delicious pork head salad?

Method 1:

Ingredients: pork head, cucumber, garlic, chili oil, pepper powder, salt, soy sauce, vinegar, MSG, sesame oil, sugar, chopped green onion, and coriander.

step:

(1) Cut the pork head into pieces of appropriate size along the grain.

(2) The cucumber does not need to be peeled. Wash it, dry it with kitchen paper, cut it into sections, and then crush it. Some people say to cut the cucumber into ivory pieces, but I think the smashed cucumber tastes better.

(3) Peel the garlic and crush it in a garlic grinder. Do not mash it into a paste. Just break it into small pieces of appropriate size.

(4) Put the meat, cucumber and garlic into a small bowl, add vinegar and super fresh soy sauce in a ratio of 3:1. You can control the total amount yourself. Add a little sesame oil, chicken essence and sugar and mix well!

Method 2:

Ingredients: pork head, chili oil, pepper powder, salt, soy sauce, vinegar, MSG, sesame oil, sugar, chopped green onion, coriander

step:

(1) Scrape and clean the pig head.

(2) Put clean water in the pot, put the meat in and cook until it is just enough to be pierced through with chopsticks. Do not overcook it, as it will be too soft and chewy and will be greasy.

(3) After taking out the fish, put it in ice water to cool it down immediately to keep the meat tender and crisp, which will make the taste better.

(4) Take an appropriate amount of the cooled meat and cut it into thin slices. Add all the seasonings and mix well. Taste it and add chopped green onions and coriander and mix well.

Braised Pig's Head

Main ingredients: 500 grams of pork head

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

practice

Method 1:

raw material

Pig head, spareribs concentrated marinade, pepper, green onion, fresh ginger, salt

(1) Remove the hair on the pig's head, clean the ear hair and other debris, and wash it clean. Then dig out the lips, split the pig head, take out the pig brain, soak it in clean water to drain the blood stains, and then soak it in water at 80℃ for 15 to 20 minutes.

(2) Before putting the pig heads into the pot, check the degree of doneness. Put the older ones at the bottom and the younger ones at the top. Then add water and the ribs concentrated marinade. First boil it over high heat, then switch to low heat after 1 hour, and cook for a total of 2 to 3 hours, until you can separate the meat and bones by hand. It is very important to control the heat and time. If the fire is too high and the time is too long, the pig head will be overcooked and the yield will be reduced; if the fire is too low and the time is too short, the color, aroma and taste of the product will be poor.

(3) After the pig’s head is out of the pot, remove the bones and the ladder, dig out the eyeballs, and then put the meat back into the original pot to cook. The purpose of re-cooking is to make the pig head meat taste better and to achieve the purpose of disinfection. Cook over low heat for 15 minutes.

Method 2:

1. Use charcoal fire to burn off the remaining pig hair, soak in water for about 5 minutes, scrape the skin surface with a knife, pluck out the remaining hair with pliers, rub the inner and outer layers with salt, and marinate for about 15 minutes.

2. Put about 8 bowls of clean water in an iron pot and bring to a boil. Put the pork head in, cover and cook for about 3 minutes. Take out, rinse with clean water, and hang in a ventilated place to dry.

3. Put the seasoning into a porous cloth bag, tie the bag to prevent leakage, put it into the pot, add 5 bowls of water, boil for about half an hour until the flavor comes out, then add sugar, pepper, white vinegar, light soy sauce and wine to make a complete marinade.

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

5. The remaining brine can be used for further processing or for making other brine foods such as cuttlefish, eggs, etc.