How to make delicious pig head
As a traditional delicacy, pork head meat has become a hot topic again in recent years due to the promotion of social media and food bloggers. Whether it’s a family dinner or a holiday banquet, a delicious pork head dish always leaves people with endless aftertaste. This article will combine the popular discussions on the Internet in the past 10 days to introduce the preparation method of pork head meat in detail, and attach structured data to help you easily master this delicious dish.
1. Nutritional value of pork head meat
Pork head meat is rich in collagen, fat and various minerals. Moderate consumption is beneficial to the skin and joints. The following are the main nutritional components of pork head meat:
| Nutritional information | Content (per 100g) |
|---|---|
| protein | 15-20g |
| Fat | 20-25 grams |
| collagen | 10-15 grams |
| calcium | 50-60 mg |
2. Selection and processing of pork head meat
1.Buying Tips: Choose fresh, odorless pig heads, with smooth skin and no congestion, and clear eyes.
2.Processing steps:
3. The classic way to make pork head meat
The following are the three most popular pork head recipes on the Internet in the past 10 days:
| Practice name | main seasoning | cooking time |
|---|---|---|
| Braised pork head | Star anise, cinnamon, light soy sauce, dark soy sauce | 3-4 hours |
| Cold Pork Head | Garlic paste, chili oil, coriander | 1 hour (including cooling) |
| Braised Pork Head | Rock sugar, cooking wine, ginger | 2.5 hours |
4. Detailed steps: Braised pork head meat
1.blanch water: Put the pig head in cold water, add ginger slices and cooking wine, bring to a boil and remove.
2.Fried sugar color: Put oil and rock sugar in a pot, stir-fry over low heat until amber color.
3.Braised: Add the pig head, add water to cover the ingredients, add the seasoning bag (3 star anise, 1 piece of cinnamon, 2 bay leaves), bring to a boil over high heat, then reduce to low heat and simmer for 3 hours.
4.Collect juice: In the last 30 minutes, add light soy sauce and dark soy sauce to taste until the meat is soft and tender.
5. Cooking Tips
| question | Solution |
|---|---|
| Strong fishy smell | Add pepper and cooking wine when blanching |
| Hard meat | Extend the stewing time or use a pressure cooker |
| Too greasy | Serve with sauerkraut or garlic vinaigrette |
6. Excerpts from netizens’ popular comments
1. "Use beer instead of water to marinate, and the aroma will be upgraded to a new level!" (Douyin food blogger @老饭谷)
2. "Pig ears sliced cold salad is a great accompaniment to wine, I must make it every week!" (Weibo topic #家菜Sharing#)
3. "It is recommended to stew it slowly in a casserole to make the meat more crispy and delicious." (Highly praised comment on Xiachuchi APP)
7. Preservation and consumption suggestions
1. Store in the refrigerator for no more than 3 days and in the freezer for 1 month.
2. The best serving temperature is 40-50℃. It can be paired with rice, steamed buns or as a cold dish.
3. It is recommended to control the production amount at one time to 2-3 pounds to avoid repeated heating that affects the taste.
Through the above detailed steps and techniques, I believe you will be able to make pork head meat that is full of praise. This traditional delicacy is not only delicious, but also carries the warm memory of home. Come and try it!
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