Preserved pig head(zhu tou pu )

Preserved pig head

Introduction:

"Today's preserved pork is roasted with streaky pork, which was prepared to be barbecued a few days ago, so there is a lot of fat. When I roasted, the soup dripped painfully. Because the meat has been pickled, I always feel that the soup is delicious, but when it dripped, it was scorched, so it's impossible to pick it up. After I roasted the pork jerky, I knew how much bad my husband had eaten before. Because a large piece of pork jerky in the supermarket only cost about ten yuan, but today I roasted a large piece of pork jerky, which cost a lot. Moreover, I don't add the packing fee, transportation fee and labor fee. The cost of my roasted pork jerky is higher than that of buying bags in the supermarket, so those supermarkets I'm a little afraid of the pork and beef that I choose for the bagged jerky on the shelf. So it's safer to do everything by yourself. For the health of my family and children, I have to train myself to be a hardworking housewife

Production steps:

Step 1: foam the pork until the foam becomes fine and thick.

Step 2: put the raw soy sauce, cooking wine, fish sauce, weijixianwei juice and honey into the meat foam in turn, and stir them with chopsticks clockwise until the meat is strong. Add sugar, salt and pepper and stir well.

Step 3: put the plastic film on the chopping board, take the meat stuffing and put it in the plastic film, spread it evenly, and gently roll the meat stuffing flat with a rolling pin.

Step 4: put the rolled meat stuffing together with the chopping board in the refrigerator freezer for 2 hours. After taking out, cut the plastic film, put the meat on the grid, put it in the middle layer of the preheated oven, and bake at 200 ℃ for about 25 minutes.

Materials required:

Minced pork: 500g

Soy sauce: 2 tbsp

Cooking wine: 1 tbsp

Fish sauce: 2 teaspoons

Weiji delicious juice: 5 drops

Honey: 2 teaspoons

Sugar: 4 teaspoons

Salt: 0.5 TSP

Pepper: 0.5 TSP

Precautions: 1. After the meat is taken out from the freezer, it should be quickly put into the oven to bake, otherwise the meat will be scattered. 2. Turn it every 5 minutes during baking, and brush a layer of honey to make it taste more sweet. 3. If you find it difficult to roll and turn the whole piece over, you can divide it into three or four pieces.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Zhu Tou Pu