Suqian pig head meat(xiu qian zhu tou rou )

Suqian pig head meat method:

Raw materials for Suqian pig head meat:

One pig head (about 2500 grams), 30 grams of refined salt, 7.5 grams of fennel, 7.5 grams of cinnamon, 40 grams of soy sauce, 50 grams of sweet flour sauce.

Suqian pig head meat production steps:

Soak the pig's head in water, wash it, remove the fine hair with tweezers, cut off the ears, remove the pig's eye circles, lips, ear rings, nose and face, split it into two pieces, and split the chin into three pieces, then soak it in water to remove the blood. Boil in water for half an hour, remove, wash and cut into pieces. Put oil in the pan over high heat, add the sweet flour sauce and stir fry it into sweet sauce. Add the marinade, put in the meat, fennel, cinnamon, soy sauce, refined salt and water. First bring to a boil over high heat, then simmer for about 3 hours until the meat is crisp.

The characteristics of Suqian pig head meat are as follows

The fat meat is crisp, the refined meat is delicious, the taste is pure and tender, and the aroma is fragrant.

Suqian pig head meat

Suqian pig head meat is a famous traditional dish, which belongs to the Jiangsu cuisine. It is red in color, rich in flavor, crisp and rotten in fat, delicious in lean meat, pure and tender in taste. Suqian pig head meat is mainly made of pig head. Its cooking skill is mainly braised in brown sauce. Its taste belongs to five flavors.

Characteristics of dishes

Technology: Braised in brown sauce

Food: Chinese dinner

Taste: this dish is ruddy in color, rich in flavor, crisp and rotten fat, fresh and fragrant lean meat, pure and tender in taste.

Seasoning: soy sauce 750g, sugar 100g, rice wine 150g, monosodium glutamate 5g, star anise 25g, cinnamon 25g, scallion 50g, garlic 25g, sesame oil 100g

practice

Practice 1

1. Remove the root, wash and cut the scallion into sections;

2. Wash and slice ginger;

3. Remove garlic coat, wash and slice;

4. Put the pig's head in clean water, remove the hair with tweezers and scrape it clean;

5. Split the pig's brain in the middle of the back brain, remove the pig's brain, remove the bone, cut off the two ears, remove the pig's eyes, lymph meat, lips, ear rings and nose;

6. Cut pig face into two pieces and chin into three pieces;

7. Soak it in clean water to remove the blood stains, take it out and put it in a boiling water pot, burn it for about 20 minutes, take it out and wash it, and cut it into 5cm cubes;

8. Bottom the pot with bamboo grate, put in pig head meat, add soy sauce and 2500ml pork soup, bring to a boil on a high fire, skim off the foam, add large ingredients, cinnamon and Shaojiu, cover the pot and cook together;

9. Cook for about 20 minutes, move to low heat and simmer until the soup is thick, then add scallion, ginger and garlic slices, cook for about 5 minutes, add sugar and monosodium glutamate, pour in sesame oil, remove from the pan and let cool, then put on the plate.

Production tips

It takes about 2 hours for the soup to thicken when it is moved to a low heat.

Practice guidance

Pig head meat practice guidance:

1. After the pig's head was cured, the ear ring, canthus, lymph nodes, nasal cartilage and debris were cut off. Pig brain is used for other purposes. Cut the pig's head meat into 5 pieces, put it into clean water, scrape it repeatedly, remove all the impurities and blood stains, blanch it in a clean water pot for 20 minutes, then remove and wash it;

2. Put the pig's head meat washed by blanching water into a clear water pot and boil it together with the skull. Skim the foam and cook until it is five years old. Take out a little cold, change pieces, soup into the basin to clarify for use;

3. In addition, heat the pan, add sugar and stir fry until sugar color. Place in a bowl and set aside. Then put the clarified soup into the pot, add the pig head meat, add sugar, soy sauce, white sugar, refined salt and Shaojiu to make it lusty. Put star anise, Chinese prickly ash, fennel, clove, cinnamon, scallion and ginger into gauze bag, put them into pot, simmer pig head meat until crisp and rotten over low heat, remove oil slick, and then thick soup over high heat.

Green onion practice guidance:

1. It's good for your health to eat onion every day. Onion can be eaten raw or cold mixed as a side dish. As a seasoning, it is mostly used in meat, fishy, mutton, and other dishes and soups with peculiar smell. It can also enhance the taste and aroma of dishes and soups without peculiar smell.

2. According to the different main ingredients, it can be cut into scallion segments and mixed with Scallion powder. It is not suitable for frying or frying too long.

3. Scallion leaves are rich in vitamin A and should not be discarded easily.

4. Because the allyl sulfide contained in scallion is volatile, it will lose its effect if it is soaked in water or boiled too long.

5. After adding monosodium glutamate juice to put out the fire, sprinkle with Scallion to make the flavor more delicious and give play to the effect of allyl sulfide.

6. Green onion is taken together with food with high content of vitamin B1. Because it has the function of eliminating odor, it is necessary to use scallion to flavor dishes with fishy smell, such as pork or mutton.

Garlic (white skin) practice guidance:

1. Garlic can be eaten raw, mashed, simmered, decocted, or mashed, sliced and roasted.

2. The food therapy effect of sprouted garlic is very little, so it is not suitable to marinate garlic for a long time to avoid damaging the effective components.

3. Before the dishes are ripe, add some minced garlic to increase the delicacy of the dishes.

4. Add some garlic pieces when cooking fish and meat, which can relieve fishy smell and remove peculiar smell.

5. Add some mashed garlic to make a cold dish to make it more spicy.

6. Mix sesame oil, soy sauce, etc. with mashed garlic, which can be used to dip in jelly and dumplings.

7. Capsaicin is afraid of heat and decomposes quickly when it is heated. Therefore, garlic should be eaten raw to prevent and treat infectious diseases.

Cooking purposes: as ingredients, or as seasoning and flavor correction. It is an indispensable cooking seasoning for family cooks and banquets. A variety of dishes have no garlic flavor. Garlic bread can also be made.

Practice 2

(raw materials)

Pig head..... 1 Shaojiu..... 150g

750 grams of soy sauce, 100 grams of soft sugar

Monosodium glutamate..... 5g, large material..... 25g

25 grams of cinnamon and 25 grams of scallion

Ginger slices..... 25g garlic slices..... 25g

Pork soup... 2500 grams sesame oil... 100 grams

(cooking method)

1. Put the pig's head in clean water, remove the hair with tweezers and scrape it clean. Pig face down on the board, split in the middle of the back brain, take out the pig brain, remove the bone, cut off the two ears, remove the pig eye, lymph meat, lips, ear rings, nose. Cut the pig's face in two and the chin in three. Soak in clean water to remove blood stains, take out and put it in a boiling water pot, cook for about 20 minutes, take out and wash, cut into 5cm cubes.

2. Put the pig's head meat into the pot, add soy sauce and pork soup, put it on the high fire, boil it, skim the froth, add the big sauce, cinnamon and Shaojiu, cover the pot, cook for about 20 minutes, move it to the low fire and simmer until the soup is strong, then put in the scallion, ginger and garlic slices, cook for about 5 minutes, add sugar and monosodium glutamate, pour in sesame oil, cool the pot, and then put on the plate.

(process key)

It takes about 2 hours for the soup to thicken when it is moved to a low heat.

(flavor characteristics)

This dish is red in color, rich in flavor, crisp fat meat, fresh lean meat, pure and tender in taste. It is a local famous dish in Suqian and is well-known both inside and outside the province.

nutritive value

pig's-head meat

Pork provides high quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia.

green Chinese onion

The main nutrients of onion are protein, carbohydrate, vitamin A (mainly contained in green onion leaves), food fiber, phosphorus, iron, magnesium and other minerals. Green onion, like onion and scallion, contains allyl sulfide. Allyl sulfide can stimulate the secretion of gastric juice and promote appetite. At the same time, when taken together with foods with more vitamin B1 content, the starch and sugar contained in vitamin B1 will turn into heat, which will improve the recovery of fatigue. The leaf part of scallion contains more vitamin A, vitamin C and calcium than the white part of scallion. Onion contains a considerable amount of vitamin C, which can relax small blood vessels, promote blood circulation, help to prevent dizziness caused by high blood pressure, keep the brain flexible and prevent Alzheimer's disease.

garlic

Garlic is one of the most common food in table dishes, which can be eaten raw or seasoned. The special effects of garlic make it one of the top ten nutritious foods in time. In recent years, because people's dietary structure is not reasonable enough, the intake of selenium in the human body is reduced, resulting in the decline of insulin synthesis; garlic contains more selenium, which can regulate the decline of insulin synthesis in the human body, so eating more garlic in diabetic patients can help alleviate the disease; garlic can protect the liver, induce the activity of liver cell detoxification enzyme, and block the synthesis of nitrosamine carcinogens, So as to prevent the occurrence of cancer. At the same time, the elements such as germanium and selenium in garlic also have good anti-tumor or anti-cancer effects; the effective components of garlic have obvious effects of reducing blood lipid and preventing coronary heart disease and arteriosclerosis, and can prevent thrombosis; eating garlic often can delay aging; its antioxidant activity is better than that of ginseng; people who are often exposed to lead or have a tendency to lead poisoning can effectively prevent lead poisoning; Garlic can "get rid of rheumatism, break the cold wind" and inhibit rheumatoid arthritis

Chinese PinYin : Xiu Qian Zhu Tou Rou