Where did the phrase "thus fragrant and spicy" come from?
The enjoyment of people who drink alcohol is marked by an old saying: "the fragrant drink spicy", among which the "fragrant" fragrant is the braised pork head. "Drinking spicy" spicy is naturally shochu.
Some people have verified that this statement was originally produced in Beijing, and the term "jiumengzi" is also a Beijing real estate. Influenced by the culture of the Yuan Dynasty, the old Beijingers enjoyed drinking and eating meat, and drinking strong wine and eating large pieces of meat. It's not just Maotai that is used to rinse lamb, is braised and cooked on fire , but Erguotou is used to braise pork head, which is the classic configuration.
It is said that pork head meat belongs to pig offal . How can the inferior meat that does not go to the table become the first choice for wine? This is the reason for the "jiumengzi". Not to mention, since the old city of Beijing became the capital in the Yuan Dynasty, it has undergone the Ming and Qing dynasties, and the capitals of the three dynasties have changed. The declining nobles left over from the previous dynasty had nothing to do, no money, no power, and they had to survive, and they could only live by drunk. Jiu Mengzi came out of them, drinking the strongest wine (cheap is cheap) and eating the cheapest dishes to go with.
So there is a famous saying in the wine industry: "eat fragrant and drink spicy". So far, drinking in Beijing is still Erguotou Liquor braised pork head meat.
Pork head meat is cheap and no one wants it?
Drinkers love wine the most, and their second love is food. If you want to ask which dish is your favorite? Vegetarian vegetable peanuts, meat vegetable pork head.
Pork head meat is also marinated, and stewed, fried, stewed are not the first choice for wine. When the marinade is cooked, let it cool and cut a large plate, or cut and pat the cucumber, pat the garlic oil and old vinegar and mix with salt. It is most pleasant to serve with wine. It is not greasy and refreshing, and it can even be eaten as a meal. The more beautiful feeling lies in the shochu, which is suitable for both fast and slow drinking, and it is not harmful to drink when drunk.
Therefore, braised pork head meat is always prosperous in people's lives. Drinking wine must have pig's head meat, and if there is pig's head meat, you must drink wine. But somehow, it’s been a long time since there was braised pork head on the wine table.The old drunks drink it and don't eat it anymore. Some time ago, I went to the pork market and found that the traditional "Pig Five Treasures", the traditional tool for serving wine, counted the cheap stewed pork head meat, only 15 yuan a catty. Other pig tail wind (ears), pig earning head (tongue), pig fortune (large intestine), pig Gaosheng (hooves), are all more expensive than it.
What's wrong with pork head meat? It’s still refreshing to eat, why are you left out?
Is it still that pork head?
In my drinking experience, there are many ways to use pork head meat, all of which are used to serve alcohol. There are three classics: braised pig head meat, yang pig head meat and cured pig head meat, all of which can't stop eating. It is mainly the characteristics of pork head meat, which is more gelatinous and lean, but it is also active meat, which is soft and not stuffy.
From a culinary point of view, pork head meat has its own characteristics, not as rotten as mud, half-cooked can bite, and each has its own flavor. In other words, there is no failure in cooking pork head meat. It is delicious no matter how and to what extent it is cooked. So, why such a good snack is unpopular nowadays?
I haven't eaten pork head for a long time. In order to find out the situation, I bought half of pork cheek when I visited the cooked meat market. In order to process it again, I bought boiled pig cheeks, which is cleaned up and boiled in clean water. When I came back, I put it on the cutting board and took a closer look. I found the problem. I basically know why people don't like this food anymore.
Is this shaved pork head still edible?
I remember that in the past, killed the new year pig in the countryside. The fat pig was blown up like a balloon after being laid down, and the hot water scalded the whole body. Seeing that it is easy to scrape clean, it will become a big fat pig with white flowers in a while. The pig's head was also cleaned up immediately, leaving no pig hair. Nowadays, mechanized operations should be more advanced and cleaner than the old methods.
But it's not what I imagined. I occasionally see a stall owner picking up the pig's head, but they all look intact. Probably, in order to improve efficiency, the modern slaughterhouse has put the pigs down and removed the pig heads directly, and no longer does the purification process, right?
So a business is derived,Professionally clean up the pig's head and clean the fur of the pig's head. In the first time, the asphalt used to build roads heated up the pig's head, which was even hot and stuffy, and the black oil was removed and the pig's hair was removed. Later upgraded to rosin, the same operation, the hair removal is relatively clean. Put it in cold water and scrape it carefully again, the white color is gone, and then the pig face is peeled off, which is the pork head.
also doesn't know when it will start, so I no longer clean up pigs like this, and change it to a more efficient method. First use the spray gun to burn the pig's head next to each other, and then put it in the water to scrape it clean. The speed is much faster. It looked like it was white and clean, but I couldn't stand a closer look. It turned out that the roots of pig hair were still in the flesh.
How to clean the "toothbrush" pork head?
There is an indispensable small tool in my kitchen, which is called pig hair tweezers, which is used to clean pig hair from the pig skin. The pork from the slaughterhouse, no matter how careful it is, there are pig hairs that have slipped through the net. Especially in the corners, it is not easy to shave thoroughly, or there are hair roots broken inside. After you buy it back, you must use tweezers to clamp the remaining pig hair one by one before cutting the meat.
But this piece of pig meat made me difficult, I don't know where to start, and the hair roots are extremely short. I looked very clearly, and I pierced my hands when I touched it, but I couldn't hold it because the pile of hair was too short.
Thinking about it, there is no way to get the hair roots. But there are a lot of hair roots, all inside, the same as the density of the hair on the toothbrush. How to do it? Finally, the ultimate method was adopted, and the kitchen knife was sharpened so fast that the blade of the knife fell off the skin with the roots.
This is the single choice: ①Eat the toothbrush meat; ②Peel off a layer of skin. Which would you choose?
The crunchy pork head is also tricky?
As mentioned earlier, the three classic methods of pork head meat have a soft and crisp effect. The pork head meat is soft and not greasy, and the braised pork head and cured pig head are crispy and delicious. In other words, the braised pork head meat must not be boiled softly, otherwise the knife will not cut into shape and the taste will not be comfortable. Because the braised pork head meat is eaten cold, and if you are particular, you will mix it with cucumbers, which will not taste good if it is soft.
believe in the sunshine mountain halogen this,To get a crunchy texture, two methods are generally adopted. One is to clean the whole piece and marinate the whole piece for two days before marinating; the other is to cook the fresh meat in a gravy, grasp the heat, and remove it when the chopsticks can be inserted with some strength, let it cool, and then cut it.
In today's cooked food market, most stall owners do the same. However, there are a few people who do not do this and engage in opportunistic tricks. Their method is very simple, first use something (non-food additives) to soak and then cook, it will cook quickly and still be crispy. Of course, there are other additives, such as pigment caustic soda. Those who know the details will not dare to eat it.
How to distinguish traditionally cooked and chemically processed pork head meat?
The method is very simple, one sentence is enough: traditionally cooked, crispy pork head meat, the meat is chewy, and the fascia inside is not rotten and stuffy. The meat, skin and fascia of the chemically treated pig's head are easy to bite, and there will be no feeling of stuffy teeth.
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