Stewed soybean with salted pork head(xian zhu tou rou dun huang dou )

Stewed soybean with salted pork head

Introduction:

"Before the Spring Festival, my friend sent a salted pig head with bones. Friends said that because the smell of bones penetrated into the meat, so the pig head meat with bones is better than the pork with bones. Stewing soybeans with salted pork head is an old traditional dish in my hometown. The fragrant and glutinous pork head meat and instant soybeans used to be a household dish of poor people. There is a dish of pork head on the square table, a pot of old wine in front of it, and some peanuts. It's a picture of rural farmhouse

Production steps:

Step 1: wash the salted pork head with bones and soak it in water for half a day,

Step 2: wash the soybean and soak it in water for 2 hours

Step 3: put the salted pig head meat into boiling water and cook for 5 minutes

Step 4: take the pressure cooker and put down the soybeans. Add appropriate amount of water.

Step 5: put down the pork

Step 6: add wine, green onion, ginger, star anise, cinnamon and pepper. Bring to a boil over high heat for about 30 minutes

Step 7: remove the pork head and cool it.

Step 8: remove the bone, slice and plate

Materials required:

Salted pig head meat with bones: 1200 g

Soybeans: 350g

Cooking wine: moderate

Ginger: right amount

Scallion: right amount

Star anise: right amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Note: 1. All lymph nodes, nasal cartilage and debris on the pig head should be removed. 2. People with obesity and high blood fat should not eat more; pig head meat is a disease caused by wind. People with excessive wind evil should not eat pig head meat

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xian Zhu Tou Rou Dun Huang Dou