Pig's head meat.

[Ingredients]

One pig's head (about 2500 grams).Fine salt30 grams,Fenxiang seed7.5 grams, cinnamon 7.5 grams,Soysauce40 grams, sweet bean sauce 50 grams.

[Preparation]

The pig's head should be soaked in water, cleaned, and fine hairs removed with tweezers. The ears should be cut off, and the eyes, lips, ear rims, nose, and face should be split into two pieces, while the chin is split into three parts. Then it should be soaked again to remove blood.Bloodwater.Place in a water pot and boil for half an hour before removing and washing to cut into pieces.Put the ingredients into a pot on fire with oil, add sweet bean sauce until it turns a dark brown color. Then add broth, meat chunks, fenxiang seed, cinnamon, soysauce, fine salt, and water. Use strongfire to bring to a boil,then switch to simmering for about 3 hours until the meat is tender before it's done.

[Characteristics]

The fat is tender and the lean meat is fragrant and fresh; it has a pure taste and soft texture with an aroma that is pleasant.

Sichuan-style braisedpig's feetPreparation

Ingredients: pig's feet,ginger,scallions, dark soy sauce, sugarstar anise,，pepper powder,， mushrooms.

Prepare: Soak mushrooms

Place the mushrooms in warm water and soak them. Discard the first soaking water as it is dirty; use the second soaking water to keep.Soaking for a long time works better; generally, soaking overnight before the next day's preparation is ideal.

Mushrooms should be cut into small pieces after soaking.The first step: Boil

Boil the pig's feet in plain water and wash them. The first pot of water will have a lot of foam; discard this water, rinse the pig's feet with cold water, then re-boil.

Add ginger and scallions during the second boil.(Crush the ginger well, two scallions are enough.) Test the doneness of the pig's feet using a toothpick.When the pot is boiling, use a toothpick to check; if it can be inserted easily into the skin, it is usually done.Second step: FryTake out the cooked pig's feet and let them cool for 10 minutes.

The broth from cooking should be kept as it is fragrant.

Use a large pot with oil, addingcumin, star anise, pepper powder, sugar, and other spices you like. Do not use too much oil or heat; the spices could burn.

Fry the pig's feet in the pot for 5 minutes until the splattering stops and the fragrance is released.

Now add dark soy sauce to change the color.Add mushrooms, using the soaking water from them. Do not use tap water.This soaking water is better than regular water.

Pig's head meat:

The deliciousness of pig's head meat can be summarized in four points:First, it is fatty,

but this fat is different from other meats; it has a mix of fat and lean meat, without being greasy.Second, it is chewy,and I still don't understand how the old shops across the country can control the cooking time so consistently to make the meat tender but not mushy.

Third, it is aromatic,

the aroma of pig's head meat is inviting. After slicing and placing in a bowl, adding sesame oil and some coriander will release an enticing fragrance that enhances appetite.

Fourth, it is crispy,because the ears contain cartilage, which adds a crunchy texture to the tender meat, giving it a unique flavor.

Second, it is glutinous.To this day, I cannot figure out how the old shops from various directions manage to control the cooking time so consistently for their salted pork heads.They always manage to cook the meat until it is tender and not mushy, tender and glutinous.

Third, it is fragrant.The fragrance of the pork head is alluring; when sliced and placed in a bowl, it is poured over with small-pressed sesame oil and sprinkled withcoriander,resulting in an aroma that always makes one's appetite increase.

Fourth, it is crispy.The crispness of the pork head comes fromthe ears,which containcrispy bones.As these crispy bones are enclosed within the meat, the pork head has a unique texture that is both glutinous and crunchy.