Hongyun Dangtou (half of the country) formula and processing process

Hongyun Dangtou (half of the country) formula and processing process

Ingredients: about 2000 grams of pork head with bone half piece.

Spices: 10 grams of star anise, 10 grams of sprigs, 5 grams of dried two wattle peppers, 4 grams of cinnamon, 3 grams of tangerine peel, 2 grams of cumin, 2 grams of cloves, 1 gram of fragrant leaves.

Ingredients: 5000 grams of two soups, 80 grams of green peppers, 80 grams of carrots, 80 grams of shallots or shallots, 80 grams of shallots, 50 grams of ginger slices, 150 grams of Haitian flavor, 100 grams of sugar color, 80 grams of Lee Kum Kee brine juice, 60 grams of seaweed mushroom soy sauce, 80 grams of cooking wine, 20 grams of rock sugar, 50 grams of refined salt, 30 grams of chicken essence, 30 grams of high liquor, 25 grams of rock sugar.

Specific processing and production process:

1. First, spray half a piece of boned pig's head with an airbrush on one side, bake the skin and burn it, soak it in water for 10 minutes, and wash it with a steel wire ball. The purpose of this step is to grill the remaining pork hairs clean, while also removing the smell of pigs and facilitating even coloring when brineing.

2: Slice 80g carrots in the ingredients, slice the shallots or shallots, break the green peppers into slices and set aside.

3, put a little bottom oil in the frying pan and add 50 grams of sugar, stir-fry on low heat until completely melted, the small bubbles become large bubbles, and then add 50 grams of hot water when they become small bubbles, that is, the sugar color. Put the sautéed sugar color into the hot second soup in a stainless steel bucket and set aside.

4: Add 80 grams of green onion, 50 grams of ginger slices in the wok, add 80 grams of shallots, 80 grams of carrots, 80 grams of green peppers, 10 grams of star anise, 10 grams of branches, 5 grams of dried two wattle peppers, 4 grams of cinnamon, 3 grams of tangerine peel, 2 grams of cumin, 2 grams of cloves, 1 gram of fragrant leaves, stir-fry them into the soup pot, bring to a boil on high heat, and set aside.

5, after the soup pot is boiled, put in the Haitian flavor extremely fresh 150 grams, Lee Kum Kee brine juice 80 grams, Haitian grass mushroom soy sauce 60 grams, cooking wine 80 grams, rock sugar 20 grams, refined salt 50 grams, chicken essence 30 grams, rock sugar 25 grams, and then put in the processed half a piece of pig's head, after the high heat is opened, cover the lid to maintain a low heat, that is, the soup noodles always maintain a slight boiling state of brine for 2.5 hours after pouring in a high degree of liquor 30 grams, after boiling, cover and turn off the heat and simmer for 1.5-2 hours to get out of the pot.

Note: Serve with garlic paste, sweet sauce, shredded shallots, cucumbers, single cakes, etc.