〔Preparation Method〕
Whole pig head... 1 piece
Raw fine okara ⋯ ⋯ 750 g
Lard... 550 g...
Special clear soup... 1500 g
Cooking wine... 250 g...⋯
Mash... 125 g
Rock sugar juice... 50 g...⋯⋯
Salt... 3 g of salt...⋯ ⋯ ⋯ ⋯ 3 grams
Dark soy sauce... 65 g
Light soy sauce... 50 g...
Octagon...⋯⋯⋯⋯⋯10 grams
Grass fruit... 10 g...⋯ ⋯⋯
Ginger... 34 g...⋯⋯
Green onion......90 g......⋯⋯⋯
20 peppercorns... 20 peppercorns
Pepper... 16 peppers
MSG...⋯⋯⋯⋯1.5 grams
1. Pig head one, pay attention to clean all the residual hair, scrape clean, remove the bone, remove the bone residue. The bone is slapped apart with a knife. Pour 5,000 grams of water into a large pot, put the pork head and bones in, cook on high heat for 5 minutes, scrape and set aside.
2. Steam the okara for 10 minutes, remove and cool, wrap it in a clean cloth and squeeze dry water. Put the pot on the stove to burn red pour 250 grams of lard to boil, put in the okara and fry for five minutes over low heat, when operating, use the frying pan to scrape the heart of the pot, so as not to fry the paste pot, fry until the oil and okara are mixed into one, then add 200 grams of lard and fry for five minutes, then add 100 grams of lard and continue to fry until the okara is crispy and does not spit out the oil (such as decanting the remaining oil when spitting oil), and set aside.
3. Wash the ginger and green onion, pat the pine with a knife, and wrap it with a thin eye cloth together with peppercorns, peppercorns, star anise, and grass fruits.
4. Use a large casserole pot, put the special clear soup, cooking wine, mash, rock sugar juice, salt, dark and light soy sauce, ginger, green onion cloth wrapped together, and then put the pork skull, then put the pork head meat on it, boil it with high heat, seal the pot mouth with straw paper and then burn it for about four hours, rip off the grass paper, put the pork head meat in a large round dish, then decant the original juice into the pot and boil, add the fried okara and monosodium glutamate, mix well and pour on the pork head meat.
〔Process Key〕
1. The pig's head should be cleaned of all residual hair, scraped and washed.
2. Okara should be sautéed and pastry, do not burn paste.
3. When stewing pig's head in a casserole dish, use high heat to master the time.
〔Flavor characteristics〕
1. Okara pig head is a traditional famous dish in Sichuan. Generally, the pig's head is not served, but the okara pig's head has become a famous dish for its brownish red color, rich juice, sticky meat, and crispy okara.
2. "Okara pig's head" is salty and umami type, dark teeth yellow, fat rotten meat, fat, wine and rice are suitable.