Especially the smell of the freshly cooked stew, including the braised soup, will make you salivate. Especially when mixed with coriander and chili oil and stirred a second time, the texture will be even more delicious.

—Some people came to me a few days ago and asked me how to braise pork head meat. Why is the pork head meat braised by yourself so fishy? In fact, when it comes to braised pork head meat, many people have eaten it. The overall characteristics of the pig head meat are white and red in color, and the key is that it is plump but not greasy. Especially the smell of the freshly cooked braised soup , the smell is mouth-watering, especially when combined with coriander and chili oil and stirred a second time, the texture is not to mention very flavorful. . So now some people are undoubtedly curious. Since braised pork head meat is so delicious, how should it be made? In fact, the method of braised pork head meat is relatively simple. The most important thing in the process is to remove the fishy smell of the pig head meat. In this case, it is basically half the battle. When preparing the stewed soup in the middle and later stages, everyone must have a slightly heavier texture so that the stewed pork head meat will have a flavor. Not much to say below, today I will share with you the actual steps and key points of this braised pork head dish. Friends, please read on with me.

Material preparationMain materials: one pig head auxiliary materials: 20 grams of light soy sauce, old rock sugar a small handful, 10 grams of salt, monascus powder a handful, 10 grams of pure grain wine, appropriate amount of ginger and green onion, cinnamon Ten grams, five star anise, ten slices of galangal, twenty peppercorns, fifteen grams of Poria, ten grams of dried chili peppers, and ten grams of Poria.

Steps of Braised Pork Head Meat: First, clean the pig head, remove the lymph nodes inside, then wash the pig ears and pig nostrils, and scrape the pig body with a knife to remove debris (or burn it with fire) , in this way, it will not be easy to cook in the later stage because there are debris that will affect the appetite)

Step 2: Light the stove and add water, put the pig's head into the pot with cold water (cold water into the pot can remove the blood faster), when the pig's head is boiled, Skim off the foam, pick up the blanched pig head, and then clean it again (the pig head meat has been very clean through this step). Step 3. Put a small spoon of oil in the pot, pour in the sugar, continue to stir-fry, and stir-fry. When the sugar color comes out, quickly add an appropriate amount of boiling water (it is easier to use boiling water to bring out the sugar color), add red yeast rice and fish raw fish to adjust the color, and add a little pure grain wine to remove the fishy smell.

Step 4: Then add onions, ginger, dried chili peppers, salt, peppercorns and other spicy foods. Put the blanched pig head into the pot and marinate it until there is no blood when the chopsticks are inserted into it. Let the water flow, remove the bones on the top of the pig's head, and put the pig's head meat into the pot and braise again.

Step 5. After the pig head is crispy, it can be taken out of the pot (it means it is ready if you can gently poke it in with chopsticks). Finally, cut it into small pieces, add coriander and chili oil, stir evenly, and it is ready to eat. It is very good. Based on the above steps, I believe that many people have a deeper understanding of the method of braised pork head meat. In fact, braised pork head meat is not complicated. The key point is how to preserve it in the middle and later stages. Generally, chefs store stewed soup in two types. One is the commonly used stewed soup, which is boiled once a day and twice a day in summer. The other is very simple. The stewed soup is cooled and put in the refrigerator to freeze, etc. Just take it out and thaw it and warm it up when you need it.