How to make braised pig ears and pig scalp

How to braise pig scalp to make it delicious

1. How to braise pig scalp to make it delicious

Ingredients: half a pig scalp, appropriate amount of brine, appropriate amount of salt, Appropriate amount of star anise, appropriate amount of white pepper, appropriate amount of white sugar, appropriate amount of rice wine.

Steps: Rinse the purchased pig scalp with boiling water for a while, then take out the supercooled water. After drying the water, put it on the fire to burn off the pig hair, soak it in water, and use a knife to scrape off the dead skin on the pig skin and wash it clean. Add water to the pot, add an appropriate amount of star anise and white peppercorns, and simmer over high heat for 25 minutes, turning every few minutes. Then take it out and soak it in cold water or rinse it with the faucet and set aside.

Boil the brine, pour in an appropriate amount of cooking wine, add an appropriate amount of sugar, add the pork head, and add salt or soy sauce if there is not enough salt. Add the pork head and cook over low heat, flipping every few minutes, and turn off the heat after 20 minutes. Turn off the heat and continue soaking for 15 minutes, flipping once in the middle. After cooling, you can slice it, sprinkle with chopped green onions and drizzle with sesame oil or marinade.

Do not add a lid to the pot during the making process, so that the pork head meat will not explode and produce oil, and will be delicious when eaten.

2. Method 2 of delicious braised pig scalp

Main ingredients: 500 grams of pig head meat.

Seasoning: 5 grams of pepper, 5 grams of cinnamon, 3 grams of cloves, 3 grams of star anise, 5 grams of white sugar, 4 grams of pepper, 50 grams of salt, 50 grams of soy sauce, 5 grams of white wine, 3 grams of white vinegar .

Preparation: Use charcoal fire to burn the uncleaned pig hair, soak it in water for about 5 minutes, scrape the skin with a knife, pull out the remaining hair with pliers, rub the inner and outer layers with salt, and marinate for about 5 minutes. 15 minutes. Put about 8 bowls of water in an iron pot, boil until it boils, add the pork head meat, cover it for about 3 minutes, take it out, rinse it with water, and hang it in a ventilated place to dry. Put the seasoning into a perforated cloth bag and tie the mouth of the bag to prevent leakage. Put it into a pot, add 5 bowls of water, simmer for about half an hour to taste, then add sugar, pepper, white vinegar, light soy sauce and wine. Serve ready brine. Put the pork head meat into the brine, cover and cook for about half an hour, take it out and serve. The remaining brine can be used for further processing or making other brine foods such as cuttlefish and eggs.

3. Three delicious recipes for braised pig scalp

Braised pig scalp

Wash the pig scalp and put it in a cooking pot. First put an appropriate amount of water in the pot, star anise , cinnamon, shiitake mushrooms, tangerine peel, fennel, cooking wine and ginger are added to the pot. Bring to a boil over high heat, then adjust to medium heat and cook for 20 minutes. Reduce heat to low until meat is tender. (There is no need to cook it too much, the remaining juice can be sealed and refrigerated for use next time).

Pick up the cooked meat and cut into large pieces. Pour a little oil into the wok and fry the meat on several sides. When the meat is golden brown, let cool and cut into slices. Separate the garlic sprouts from the white garlic sprouts and chop them, and cut the peppers into small pieces. Heat the pot until red, add a little oil, first add garlic and chili and saute until fragrant. Then add the meat and stir-fry together, forcing out the oil from the meat over high heat. Until the oil is almost out, add an appropriate amount of salt, light soy sauce and a few drops of dark soy sauce, or add a few grains of sugar. After stir-frying evenly, add the green part of the garlic sprouts to the pot and stir-fry evenly.