Okara pig's head: crispy and delicious, fat but not greasy, unique flavor, especially delicious
Hello everyone, it is a pleasure to meet you here, now is the time for Xiaobian to share the food with you. Today, Xiaobian would like to share with you a delicious okara pig head. When Xiaobian first heard the name of this dish, it was at the elementary school class reunion, a dish ordered by classmates, and it was actually a bit rejected before it was served on the table, and okara pork always gave Xiaobian a strange feeling. But after serving it to the table, I found that the appearance of this dish was very high, and I found that it was so delicious after eating a bite.
This dish is crisp and delicious, fat but not greasy, full of aroma, tofu residue mixed with the meat aroma of the pig's head, people have to sigh that this is a full of color and flavor. Some people may think that this dish is made of pork head meat, so it will be very oily and not refreshing. But you have to know that this dish is infused with tofu residue, which absorbs the fat of the pig's head, making the taste very pig special. Well, without further ado, let's take a look at how this dish is made.
<h1>Preparation with ingredients</h1>
Name of the dish: Okara pig's head
Ingredients: pork head meat to taste, tofu residue to taste, ham to taste.
Ingredients: 100 grams of cooking wine, water, a little salt, edible oil, sesame oil 50 grams, ginger 25 grams, monosodium glutamate 10 grams, green onion 50 grams, rock sugar 10 grams, pepper 3 grams, dried scallops, soup to taste.
<h1>Production steps</h1>
The first step, first of all, we have to prepare all the above ingredients, and then scrape the pig hair on the prepared pork, boil the water, add the right amount of water to the pot, boil the water on high heat, then put the pig's head into the pot for blanching, wait until the pig's head is cooked, remove the skull, leave the pork head meat, drain the water and cut it into strips for later.
In the second step, the prepared scallops are washed and soaked in water for a while, at which point we wash the prepared ham and cut it into pieces; peel the ginger and cut it into minced ginger. Wash the prepared chives, cut them into shallots and set aside, at which point we put the onions and tofu residue into the steamer and cook them.
The third step, from the pot to burn the oil, the pot is hot after adding the appropriate amount of sesame oil, wait until the oil is heated, put the rock sugar into the pot to fry the sugar color, then add the soup and salt, cooking wine, onions, ginger, pepper, pig's head, scallops and other condiments to the pot, wait until the soup in the pot is boiling, skim off the surface of the floating powder, and then pour all the raw materials into the pot and cook over low heat.
The fourth step, wash the pot clean, then boil the water, add the appropriate amount of cooking oil, wait for the oil to heat, fry the tofu residue that was cooked before, and then put it into the casserole, cook until soft and rotten, and finally fish out all the ingredients, sprinkle some green onions to eat.
In this way, a delicious okara pig's head is cooked, which is particularly delicious, crispy and delicious. Have you learned? Hurry up and do it.