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How to pickle pig scalp
First of all, we need to prepare a fresh pig scalp. Freeze the pig scalp for a while, then blanch it with boiling water. Then scrape the hair off the surface with a knife and cut it into pieces of suitable size. Next, we need to prepare some pickling ingredients, including ginger, garlic, coriander, chili and vinegar. Cut the ginger and garlic into fines. Chop the parsley and chili peppers and set aside.
Put the treated pig scalp in a basin, sprinkle with fine salt and rub it repeatedly with your hands until the color of the pig scalp turns slightly white. Put the salted pig scalp neatly into the pickle, cover the cylinder head and marinate for about 20 days, which is the key step to make the cured pig scalp taste crisp.
day. The curing time of cured pig scalp in Sichuan varies according to individual taste, but normally, curing for 20 days is a key step to make cured pig scalp taste crisp. Rinse the pig scalp repeatedly with clean water until salty and dry, then marinate with various seasonings for 4 hours to fully absorb the flavor of the seasoning.
The practice of stewed pig scalp
1. Stewed pig scalp delicious ingredients: half of pig scalp, right amount of brine, right amount of salt, right amount of star anise, right amount of white pepper, right amount of white sugar, right amount of rice wine. Step: use boiling water to fly the bought pig scalp for a while, then take out the super-cold water. After the dry water, burn the pig hair on the fire and soak it in the water. Scrape the dead skin off the pig skin with a knife and wash it clean.
2. Old brine 1 bowl of ginger and 1 piece of stewed pig scalp: cut pig scalp and pig ear into symmetrical four pieces (pig ear 2, pig scalp 2) rinse pig scalp and pig ear with boiling water, then drain. Use a large casserole to fill half a pot of water, bring to a boil and add a package and a half of halogen. Add pig scalp and pig ears, bring to a boil for 2 minutes, then calm down. Soak for 4 hours, then cook and drain, cut into pieces, put on a plate and serve with sauce.
Materials: 600g pigskin, 1200 grams of table gravy. Put the pigskin on the gas stove, burn the fine hair off the skin slightly, rinse it with water, then blanch it in boiling water and pick it up. Take the pot, add the table gravy and bring to the boil, then put in the pigskin of method 1, change to low heat for about 35 minutes and turn off the fire. Cut it into slices before eating.
4. the production process of stewed pig scalp is meticulous. First of all, burn the pig head with charcoal fire until the pig hair is cleared, then soak it in water for about five minutes, scrape off the residual hair with a knife, and carefully remove the uncleaned parts with pliers. Then, wipe the inner and outer layers well with salt and marinate for about 15 minutes to taste.
5. Stewed pig scalp is a very delicious traditional dish, and its production needs to use a certain amount of halogen. Here is an easy-to-use halogen recipe to help you make a delicious stewed pig scalp.
6. Cut onion into pieces, cut into beads and ginger, remove pedicel of chili, scrape off pig's scalp and wash. Remove the scalp of the pig from the pan and pick it up. In addition, saute scallion, ginger and chilli in the pan, add the pig skin of method 2 and stir-fry slightly, add seasoning and proper amount of water (higher than the ingredients), and cook over low heat for about 30 minutes.
The practice of wax scalp
1. Required materials: a piece of pigskin, right amount of onion, right amount of rock sugar, right amount of ginger, 1 fragrant leaf, 1 star anise, right amount of salt, right amount of water, right amount of soy sauce, right amount of garlic, right amount of vinegar, right amount of light soy sauce. Cut spring onions and ginger and prepare pigskin, rock sugar, fragrant leaves and star anise. Add enough water to a pot, add pigskin, spring onions and ginger, and treat the water. When the water is finished, remove the pig skin and wash it clean.
2. steps: put the processed pig scalp in a basin and rub it repeatedly with hands with fine salt until the color of the pig scalp turns white. Put the salted pig scalp neatly into the pickle, cover the cylinder head and marinate for about 20 days, which is the key step to make the cured pig scalp taste crisp.
3. Production steps: boil the pig head in water, cool it and slice it. Cut garlic and ginger into pieces, cut dried chili into sections and set aside on plate. Stir-fry the pork head in a pan and shovel it out after being dried with water. Put the oil in the pan, add the chili section and saute, then add the minced ginger and garlic to stir-fry, pour the pig scalp into the pan and continue to stir-fry.
4. Days. The curing time of cured pig scalp in Sichuan varies according to individual taste, but normally, curing for 20 days is a key step to make cured pig scalp taste crisp. Rinse the pig scalp repeatedly with clean water until salty and dry, then marinate with various seasonings for 4 hours to fully absorb the flavor of the seasoning.
5. Detailed practice: first put the cured pork head into the pot and steam it with water. It is better to slice when steamed and cleaned, and the dried pork head bag will be harder. Soak the small pieces of broccoli in salt water, remove and drain, put them on a plate, cut carrots into small slices for color matching, steam and rinse the scalp of cured pigs and slice them and set aside.