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Practice of pig scalp in Lingshan, Guangxi
Braised pig scalp

This paper introduces the cuisines and their functions in detail: nourishing yin, malnutrition and anemia.

Taste: spiced process: braised pork head material: main ingredient: 500g pig head.

Seasoning: 5 grams of pepper, 5 grams of cinnamon, 3 grams of clove, 3 grams of star anise, 5 grams of sugar, 4 grams of pepper, 50 grams of salt, 50 grams of soy sauce, 5 grams of white wine and 3 grams of white vinegar teach you how to cook braised pork head, and how to cook braised pork head is delicious.

2. Put about 8 bowls of clear water in the iron pot, boil until it is wide open, add the pig's head, cover it for about 3 minutes, take it out, rinse it with clear water, and hang it in a ventilated place to dry.

3. Sew the seasoning in a porous cloth bag, tie the bag mouth tightly to avoid leakage, put it in a pot, add 5 bowls of clear water, cook for about half an hour, and then add sugar, pepper, white vinegar, soy sauce and wine to make a complete brine.

4. Put the pig's head in the brine, cover it and cook for about half an hour, then take it out for eating.

5. The remaining salt water can be used for further processing or other salt water foods, such as squid and eggs.