Pork head meat

Overview

I originally planned to post the recipe for this dish on February 2nd, but in order to compete, I decided to post it on the last day today. The pig head was given by a relative in the countryside who killed a pig years ago, and there was no room to put it in the refrigerator, so I made it. On February 2, the dragon raises its head and every household eats pig heads. This is our local custom. I used to buy pork head meat to eat, and this is the first time I dealt with such a big pig head (thanks to it being half a pig head). However, I really made it myself. I made several plates and ate several meals, haha. Check it out if you like:

Tags

• cold dishes
• home cooking
• pregnant women
• maternity
• dinner with friends
• summer recipes
• lunch
• cao guo
• cinnamon
• liquor
• old soy sauce
• onion and ginger
• pig head
• red yeast rice powder
• shannai
• star anise
• fragrant leaves

Ingredients

Steps

1. 1 Remove the hair from the roasted pig head and soak it in water

   

2. 2 Processed pig head (removed by rubbing the ball)

   

3. 3 Cut off the pig's ears and divide the pig's head into two halves, which are too big to fit in the pot. Put the pot under cold water

   

4. 4 Add these seasonings (if you don’t have kaempferol, you can also use strawberries), bring to a boil over high heat, and simmer over low heat

   

5. 5 Pour the red yeast powder into a small bowl and mix with white wine

   

6. 6 Put it into the pot. It looked very red at first, but when it is done, it is not so red

   

7. 7 When it's almost cooked, add salt, dark soy sauce, and turn the pork head over.

   

8. 8 Put the cooked pig head in the pot without taking it out. Take it out after a few hours, which will make it more delicious.

   

9. 9 Cut and serve on a plate