Gourmet practice 1, clean the pig's head, split it, and cut off earrings, canthus, lymph nodes, nasal cartilage and sundry. Pig brain is used for other purposes. Cut the boneless pig's head meat into 5 pieces, put it in clean water, scrape and wash it repeatedly, remove all impurities and blood stains, put it in a clean water pot for 20 minutes, take it out and wash it; 2. Cook the cooked pig head together with the skull in a clear water pot, skim off the floating foam, and cook until it is 70% mature. Take it out, cool it a little, change blocks, and pour the soup into a basin for clarification; 3. Put another clean pot on fire, add sugar and fry until brown, and put it in a bowl for later use. Then put the clarified original soup into the pot, add the pork head meat, and add sugar, soy sauce, white sugar, refined salt and Shaoxing wine to adjust the color. Put star anise, pepper, fennel, clove, cinnamon and onion ginger into gauze bags, tie them tightly and put them in a pot. Simmer the pig's head with low fire until it is crisp and rotten, remove the oil slick, and thicken the soup with high fire. The food is ruddy in color, fragrant and mellow, moderately salty and sweet, fat but not greasy. 2. Braised pig head raw materials: pig head 1, onion segment 250g, ginger slice 250g, cardamom 5g, galangal 5g, licorice 5g, pepper 10g, dried tangerine peel 10g, clove 5g, cinnamon 10g, and refined salt 25g. Method: (1) Clean the stubble with pig-head pliers, wash it, remove the skull, divide it into two halves, put it in a cold water pot for about 30 minutes, take it out and wash it with cold water. (2) Put bamboo mats in the pot, inject clean water, add refined salt, soy sauce, white sugar, Shaoxing wine, onion and ginger slices, put pepper, aniseed, cinnamon, Amomum tsaoko, ginger, clove, bean curd, licorice and fennel into clean gauze bags, tie the mouth tightly, and put them in the pot for about 40 minutes with low fire. After all kinds of seasonings are fully seasoned, add the cooked and washed pig's head meat, bring it to a boil, and cook for about 3 hours on low heat. When the pig's head is cooked, take it out and let it cool. (3) Take out the pickled pig's head meat, apply sesame oil to keep it moist, slice and plate it when eating, and pour a little marinade on it. Features: ruddy meat, soft and tender texture, rich pot-stewed taste and delicious drunk taste. 3. White pig's head meat White pig's head meat is a kind of braised pork product with unique flavor that people like to eat in Changzhi area. It is said that in ancient times, the Sun family in Xiangjiao Lane, East Street of Lu 'an Prefecture (now Changzhi City) taught the skills of bacon and pig's head meat in other places. Once, they forgot to put soy sauce in the braised pork head. When the master found out, the meat was already cooked. The master told him to take it out immediately and brew it in cold water to find a way to remedy it. If marinated with soy sauce, the color will not develop after a short time, and the meat will be boneless and become minced meat after a long time. They sat there for a day and a night, but failed to come up with a good idea. Early the next morning, the master and the apprentice found that the soaked pork head was white in color, crisp and tender in meat, shiny in skin and fragrant. Sliced with garlic paste, it feels fragrant and delicious, and the meat taste is unique. Later, the Sun family started the business of "white pig's head meat" on the streets of Changzhi, which was passed down from generation to generation. Now, Master Sun, who is 70 years old, is famous in Shangdang area for the white pork marinated with ancestral secret recipes. In the southeast of Shanxi 1960 financial and trade technical competition conference, his well-made white pig's head meat won the first place in the project of "head and hoof, boiled products". To process white pig's head meat, the pig's head should be selected first, then the rosin should be cremated and coated with rosin. After the rosin is cooled, it can be peeled off and soaked in cold water. Finally, the fine hairs around the pig's head should be ironed. After washing, cut the pig's head in half, cut off the ear roots and wash it. Put the pot into the broth fire, put the pig's head in and cook for two hours without any seasoning. Skim the oil slick, take out the pig head and soak it in cold water to make it white. When eating, spread a clean wet cloth on the chopping board, take pig's head meat, and use a fish belly knife to make the meat slices as thin as wrapping paper. The bigger the slice, the thinner the better. Put the chopped white pig's head meat into a small pot, add appropriate amount of salt, cucumber slices, leek segments, ginger and garlic juice (ginger, garlic paste, vinegar) and sesame oil, and mix well to serve. Its characteristics are: white and crisp meat, as thin as paper, spicy and refreshing. 4. Characteristics of pig's head meat: beautiful appearance, bright brown color, rich flavor, rich in glial protein, fat but not greasy. Production method: 1. The practice of sauce pig's head is basically the same as that of sauce pork and sauce elbow flower. Use fresh pig heads (followed by frozen ones, not the heads of old sows and husband pigs). Eye hair and ear hair should be dug out, dirt, meat, dates and other impurities should be removed, cut into two pieces, scrubbed clean, blanched in a clear water pot, and then blanched in soup to remove odor. 2. When cooking, add a proper amount of salt, soy sauce, pepper, aniseed, fennel, cinnamon, onion, ginger and other seasonings according to the weight of the pig's head (the seasonings can be wrapped in gauze), cook until it is 67% mature, take it out, and remove the bones while it is hot, that is, become a pig's head blank. 3. Put the boneless pig head blank into another pot, leaving a "soup eye" in the middle, add the cooked meat soup, add water to make it salty, add the above seasoning and make it with pot cover sauce. 4. The temperature of the sauce pig's head is very important. At first, it should be cooked with high fire for about 90 minutes, then gradually turn off the fire, add a proper amount of cooking wine when the soup comes back, and then simmer with slow fire until it is cooked. Be quick and accurate when cooking, or you will break the meat. The processing time of sauce is generally about 4 hours. 5. when cooking, press the pig's ear under it and arch its mouth to make it irregular and square. After removing the meat, add a proper amount of monosodium glutamate to the soup and brush a layer of sauce on the pig's head while it is hot. 5. Production method: 1. Raw material arrangement: Pigs from eight counties in JD.COM were selected. This kind of pig is not big, about 50 kg, with thin skin and tender meat, and no big fat. The sauce is made of fresh pig's head, which is depilated with rosin, and then put into boiling water to depilate the rosin, then the skin of pig's chin is picked up, the dental plate bone is opened, the bone is split, soaked in clear water overnight, scraped and washed, and then rinsed with boiling water to depilate and root hair. 2. Accessories: aniseed, cinnamon, fennel and Shaoxing wine. 3. Production: firstly, put the clean pig's head meat blank into a boiling soup pot, cook it with strong fire until it is 70% mature, take out the blank, take out the cooked soup and foam, then spread the pig bones on the bottom of the pot, put the cooked meat on it, put it in a gauze bag with new seasoning, add enough water, cook it with strong fire for 1.5 hours, and cook it with low fire/kloc-. Product features: delicious color, unbreakable skin, elastic skin, thick taste, neither fat nor greasy, delicious skin and meat, suitable for all ages. Cold dishes and picnics are suitable. 6: The name of the dish Suqian Pig's Head Meat belongs to Jiangsu cuisine, which is characterized by fat crispness, fresh and fragrant lean meat, pure and tender taste and fragrant aroma. Raw pig's head (about 2500g). 30g of refined salt, 7.5g of fennel, 7.5g of cinnamon, 40g of soy sauce and 50g of sweet noodle sauce. In the production process, the pig's head is soaked in water, washed, fine hairs are removed with tweezers, ears are cut off, the pig's eyes, lips, earrings, nose and face are removed and split into two pieces, the chin is split into three pieces, and then soaked in water to remove blood. Boil in the pot for half an hour, remove, wash and cut into pieces. Put oil in the pan, stir-fry the sweet noodle sauce until it is sweet sauce color, add marinade, add meat, fennel, cinnamon, soy sauce, refined salt and water, first boil it with high fire, and then cook it with high fire for about 3 hours until the meat is crisp and rotten. 7. Pig's head square meat was first born in Shanghai, also known as "spiced pig's head square meat". It has a history of nearly 30 years. It is a new variety created by imitating the principle of western-style ham and learning from the model of western-style ham. The difference is that pig's head meat is used as raw material, and each finished product weighs about 3.5 kilograms. It is cheap and good, changes the shape and taste of pig's head meat, and is well received by consumers. The pig's head square meat is "red" when eaten, which has the shape and flavor of western products and is easy to carry and preserve. It is a popular meat product with great development prospect. Raw material formula: pig head 50 kg onion130g ginger130g fennel130g cinnamon100g clove15g white soy sauce 4-5g monosodium glutamate 30g white sugar1.5g crude salt/kloc-. Pour the head meat into the pot, add water until it is submerged, add a small amount of nitrate and 0.5 kg of salt, boil it with strong fire, turn the raw materials over with a shovel, skim off the oily impurities, stew it with slow fire for 1.5 hours, and when it is easy to remove the bones, take it out and pour it with cold water to reduce the heat, remove the big bones, clean up the small bones and broken bones, squeeze out the eyeballs, scrape off the lips and remove the gums. 2. Braised: First fill the pot with bamboo sticks to prevent the bottom of raw materials from burning. If you use soup stock, don't add too much. Put the onion, ginger, cinnamon and fennel in two small sacks, put them at the bottom of the pot, then put the blanks, with the skin up and the meat down, layer by layer, and sprinkle some salt on each layer. After taking out, add Shao wine, white soy sauce and clear soup with impurities removed. The amount of soup should be 3 cm below the body. Cover the pot and cook over high heat. 3. Modeling: The model is an aluminum square with a cover. First, put a piece of white cloth in the model, and be sure to lay it flat. Spread the blank on the workbench, cut off the nose and ears, cut it into pieces suitable for the model, press it in by hand, stick the skin around the model and connect it with each other, press the nose, ears and minced meat in the middle, and mix the lean meat and fat meat evenly. When basically filled, cover the whole blank, cover the white cloth and model cover, and press the spring. Take it out and put it aside to make it flow out of the internal juice, then compress it, lay it flat in a cool and ventilated place, cool it for 12 hours, and take it out after opening the mold to get the finished product. Product features The finished product is rectangular, firm and hard, with a length of 23cm, a width of 12cm and a height of 3cm. Golden color, hairless skin, boneless meat, fresh and refreshing. 8. The pig's head with bean dregs is characterized by brownish red color, juicy and fleshy, and crispy bean dregs. Raw materials: 750g of pig's head meat and 200g of bean dregs. 20g of ginger onion, 3g of pepper, 2g of pepper, 5g of star anise, 3g of tsaoko, 20g of cooking wine, 5g of fermented grains 1 5g, 20g of syrup, 3g of salt, 20g of soy sauce, 50g of lard, 50g of monosodium glutamate1g and 50g of clear soup. In the production process, the pig head is washed, the hair and bone residue are removed, boiled in a clear water pot for five minutes, and then taken out. After washing with clear water, cut into diamond-shaped chunks. Pat ginger and onion loosely to clean gauze. Wrap ginger, onion, pepper, star anise and tsaoko. In a big casserole, put clear soup, cooking wine, hangover, ice sugar juice, salt, soy sauce, spice bag, then put the pig's head bone, put the chopped pig's head meat on the pig's head bone, boil it over high fire, then seal the pot mouth with toilet paper and burn it for about 4 hours. Steam the ground bean dregs in a cage for 10 minute, take them out, cool them, wrap them in clean cloth, and squeeze out the water. Set the pot on fire, add lard to heat it, add bean dregs, and stir-fry over low heat until the bean dregs are crisp and fragrant. Take the toilet paper out of the casserole, scoop up the pig's head and put it on the plate. Pour the raw juice of roasted meat into the wok, add the fried bean dregs and monosodium glutamate, mix well and pour it on the pig's head.