Pig head with bean dregs

Pig head with bean dregs

Raw materials for making pig head with bean dregs:

750g pig head meat, 200g bean dregs, 20g ginger and 20g green onion, 3G prickly ash, 2G pepper, 5g star anise, 3G Caogou, 25g cooking wine, 15g mash, 25g rock sugar juice, 3G salt, 20g soy sauce, 50g lard, 1g monosodium glutamate and 500g clear soup.

The processing steps of pig head with bean dregs are as follows:

Wash the pig's head, remove the hair and bone dregs, put it into a water pot, boil it over high heat for five minutes, remove it, rinse it with water, and then cut it into large rhombus pieces. Ginger, onion pat loose, with clean gauze will ginger onion, pepper, pepper, star anise, fruit package. In a large casserole, add clear soup, wine, lees, rock sugar juice, salt, soy sauce and spice package, then put in pig skull, put the pork head meat on the pig skull, boil it over high heat, and then seal the pot mouth with straw paper for about 4 hours. Grind the bean dregs, steam them for 10 minutes, take them out to cool, wrap them with clean cloth and squeeze out the water. Heat up the lard, add the bean dregs and stir fry until the bean dregs are crisp. Remove the straw paper from the casserole seal, take out the pork head and put it on the plate. Decant the raw juice of the roast meat into the frying pan, add the fried bean dregs and monosodium glutamate, mix well and pour them on the pork head.

The characteristics of soybean dregs pig head are as follows

The color is brown red, the juice is thick and mellow, the meat is glutinous and the bean dregs are crisp.

Pig head with bean dregs

Pig head with bean dregs is a dish belonging to Sichuan cuisine. The main ingredient is the whole pig head, the ingredients are raw bean dregs and so on, and the seasonings are cooking wine, mash, rock sugar juice and so on.

characteristic

It is brown and red in color, rich in flavor, glutinous in meat and crisp in bean dregs. Raw materials: 1 whole pig head, 750 grams of raw bean dregs, 550 grams of lard, 1500 grams of super clear soup, 250 grams of cooking wine, 125 grams of mash, 50 grams of rock sugar juice, 3 grams of salt, 65 grams of dark soy sauce, 50 grams of light soy sauce, 10 grams of star anise, 10 grams of caokuo, 34 grams of ginger, 90 grams of scallion, 20 grains of pepper, 16 grains of pepper and 1.5 grams of monosodium glutamate

Flavor characteristics

1. Pig head with bean dregs is a famous traditional dish in Sichuan. Generally, pig's head is not served, but pig's head with bean dregs is a famous dish for its brown color, thick juice, mellow taste, glutinous meat and crisp bean dregs.

2. "Bean dregs pig head" is salty and delicious, deep teeth yellow, fat rotten meat, fat, wine and rice are appropriate.

Production process

1. Pig head one, pay attention to clean all the residual hair, scrape clean, bone, bone slag. Smash the bones with a knife, put the large pot on the stove, pour in 5000 grams of water, put the pig head meat and bones in, cook for 5 minutes with high heat, remove them, and scrape them in water for use. 2. Steam the bean dregs in the cage for 10 minutes, take them out to cool, and wrap them in a clean cloth to squeeze dry the water. Put the pot on the stove to burn red, add 250 grams of lard to boil, add bean dregs and stir fry for 5 minutes with low heat. When operating, scrape the core of the pot with a frying ladle to avoid pasting the pot. When frying until the oil and bean dregs are mixed together, add 200 grams of lard and stir fry for 5 minutes.

3. Add 100g lard, continue to stir fry until the bean dregs are crisp and fragrant, do not spit oil (such as decanting the remaining oil when spitting oil), and set aside.

4. Wash the ginger and scallion, loosen them with a knife, and wrap them together with prickly ash, pepper, star anise and tsaokuo in a thin eye cleaning cloth.

5. In a large mouth casserole, put the special clear soup, cooking wine, mash, rock sugar juice, salt, deep and light soy sauce, ginger and scallion into the casserole, then put the pig's skull, put the pig's head meat on the casserole, boil it over high heat, seal the casserole with straw paper, and then burn it over high heat for about four hours, remove the straw paper, and put the pig's head meat in a large plate.

Key technology

1. Pig head to clean all residual hair, scrape clean.

2. Bean dregs to stir crisp for degree, do not make burnt paste.

3. When stewing pig's head in casserole, the time should be controlled with high fire.

Nutrition analysis

Pork: pork provides high quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia.

Soybean dregs: soybean dregs are the residual substances produced in the production of soybean products, which are often regarded as feed or waste. 20% of soybean protein remained in soybean residue. Soybean residue is rich in dietary fiber, protein, fat, isoflavones and vitamins, and its nutritional components are similar to soybean. Chinese traditional Chinese medicine believes that soybean is flat in nature and sweet in taste. It has the functions of invigorating the spleen and widening the middle, moistening dryness and diuresis, and dehumidification.

Suitable for people

It's edible for most people. Those with damp heat and phlegm retention should take it with caution; those with obesity and high blood lipid should not eat more; pig head meat is a disease caused by wind. People with excessive wind evil should not eat pig head meat.

Dietotherapy

It's mild in nature, sweet and salty in taste, tonifying deficiency, nourishing Yin, nourishing blood and moistening dryness.

Home style making method

Cuisine: Sichuan cuisine

Features: fat but not greasy, fresh and crisp.

Ingredients: a pig head (about 3kg), 500g bean curd dregs, 250g ham, 25g scallops, 2000g clear soup, 100g large oil, 50g sesame oil, 100g cooking wine, 50g green onion, 25g ginger salt, 10g rock sugar, 10g monosodium glutamate and 3G pepper.

Production: (1) scrape and wash the pig head, cook it with boiling water, cut the bone into strips, wash and soak the scallops, wash the ham, smash the ginger, steam the whole scallion and bean curd residue, and squeeze the Shuifen.

(2) Heat the pan, add sesame oil, stir fry the rock sugar into purple red with hot oil, add the soup and salt, cooking wine, scallion, ginger, pepper, pork head, scallop soup (scallop wrapped with cloth), etc., mix the ingredients to improve the color and taste, skim the foam when the soup is boiling, pour it into the casserole, and steam over low heat.

(3) Stir fry the bean curd residue with large oil. When the sauce is thick and the pig's head is about to rot, put it into the casserole. Steam it until rotten. Pick out the scallops and ham.

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