Stewed pig's head meat(lu zhu tou rou lu wei zi ji jia de xiang )

Stewed pig's head meat

Introduction:

"My husband loves to eat pig ears. Every time I go home with him, I have no time to cook. He would buy stewed pig ears, which he said was a small reward for his hard work. Sometimes he's tired. He's looking for fun. He's a little bit like a child. But I think it's a good way to relieve myself. Two days ago, when I was at home alone, I bought half a piece of pork. I wanted to surprise him when he came back, but when he came back, I asked him, do you smell the fragrance? He said something about the fragrance, which made me faint. I didn't smell the bittern fragrance in the whole room. Later, when he saw a pig's ear, he was happy and asked, "what's the use of his favorite? You didn't smell your favorite, but later he ate a small bowl of rice."

Production steps:

Step 1: Ingredients: half pork, 5 leaves, cinnamon, 2 star anise, 2 prickly ash, a little grass fruit, seasoning: steamed fish drum oil, 2 tbsp soy sauce, 2 tbsp cooking wine, 1 tbsp salt, 18G MSG, 5g

Step 2: wash the pork head in advance, and then put it into the pot of boiling water to blanch.

Step 3: take a large basin of cold water and put in the blanched pork head. Wash off the white film in the pig's mouth.

Step 4: chop the pig's head and set aside

Step 5: make a pot and heat it up. When the pot is hot, add 2 pieces of fragrant leaves, 5 leaves of cinnamon, 2 pieces of star anise, 2 pieces of prickly ash, and 1 piece of raspberry

Step 6: after the fragrance comes out, pour in half a pot of boiling water

Step 7: pour 1 tbsp cooking wine

Step 8: pour in 2 tbsp of steamed fish drum oil

Step 9: pour in 2 tbsp of soy sauce

Step 10: pour in 18 grams of salt and 5 grams of monosodium glutamate and fire until all flavors are combined.

Step 11: put the pig head meat into the pot and simmer for 50 minutes

Materials required:

Pork head: half piece

Fragrant leaf: 5 leaves

Star anise: 2

2. Cinnamon root

Pepper: a little

Caokuo: 1

Steamed fish drum oil: 2 tbsp

Salt: 18g

Soy sauce: 2 tbsp

Cooking wine: 1 tbsp

MSG: 5g

Note: Tips: *. Pig hair can be pulled out with tweezers, or you can put the hot pot into the hairy seat to scorch *. Pig head meat must be blanched, otherwise the smell is very heavy, and the white film on the mouth must be removed, which has the heaviest taste. *If the bittern is clean, you don't need to wash it. It will wash off the flavor of the bittern. The grass fruit should be broken before cooking, so that it can release the flavor inside. *Don't leave when stewing, turn it over from time to time for coloring. *I put the taste is relatively light, like the heavy taste of Pro people to increase their own discretion. *Pig ears need to be cut to be thin.

Production difficulty: simple

Process: brine

Production time: one hour

Taste: spiced

Chinese PinYin : Lu Zhu Tou Rou Lu Wei Zi Ji Jia De Xiang