First, the practice of stone pressing pig's head meat
1, a half-pig face, chopped into three pieces with a knife, can't fit in the pressure cooker if it's not cut properly.
2. Boil water in the pot, put the pig's face in, and drop blood foam. Catching water is a common way to prefabricate components before sauce, with the purpose of removing blood stains and foul smell. After such a solution, the pig face is made into sauce, and the finished product has smooth surface, mellow taste and high cost performance. 3. Continue the water in the pressure cooker, add the cooked pig face, add onion leaves, ginger slices, salt and soy sauce, as well as sauces and sauces. This bag of material can make ten Jin of meat, so only one third of it is poured.
After the pressure cooker smokes, press it for fifteen minutes and then turn it off. Open the lid after the air is released and take out the inside of the ear. Because pig ears are thin and easy to cook, they will lose their brittleness if they are pressed too soft and rotten. Turn the rest of the pig's face over, cover it tightly, and shoot for another 15 minutes. Turn off the fire when the head meat is not hot, and separate the bones from the meat.
5. Put the boneless meat in a hot pot, pat it for another five minutes, turn off the fire, and take it out after cooling.
Second, frequently asked questions
Who can't eat braised pork head? Common problems of braised pork head meat.
1, who can't eat braised pork head?
Chronic diseases such as hypertension, hyperlipidemia, diabetes and slimming people are not suitable for taking. People with cold, dampness, phlegm and blood stasis should eat carefully.
2. Scope of application of braised pork head meat
It's generally edible. Especially suitable for people with weak constitution.
Eating braised pork head is taboo.
Braised pig's head is a pathogenic thing, and people with excessive cold pathogens are forbidden to eat braised pig's head.