Hello everyone, here is the sichuan cuisine old recipe of Sichuan cuisine culture, presenting the traditional Sichuan cuisine cooking method.
Okara roasted pig's head, a famous dish of traditional Sichuan cuisine feast, created by Zhou Haiqiu, a famous Sichuan cuisine teacher, this dish is soft and sticky, the okara is crisp, the taste is thick and fragrant, and the color is brown and red. The following is a compilation of the three editions of the detailed approach for reference:
Version 1: Okara baked pig's head
Ingredients: pork brain top meat 750 g
Accessories: okara 750 g, chicken and duck bones 500 g
Seasoning: 500 grams of lard, 250 grams of cooking wine, 125 grams of mash, 50 grams of rock sugar juice, 125 grams of soy sauce, 30 grams of ginger, 80 grams of green onion, 20 peppercorns, 15 peppercorns, 10 grams of star anise, 10 grams of grass fruits, 1.5 grams of monosodium glutamate, 3 grams of salt, 1000 grams of clear soup
method:
1. Grind the okara finely, put it in the steaming bowl and then take it out to cool, wrap it in a net cloth to squeeze out the water; put the pot on the fire, sauté the water under the okara, sauté the lard with the okara together, until the okara is sautéed and crispy, and then fry with about 25 grams of soy sauce, observe that the okara has not absorbed the oil and spit out the oil, get up the pot to decant the remaining oil in the okara.
2. Wash and dehair the pork head, scrape the skin again after burning, and cut into four diamond-shaped pieces of one and a half inches. Cook with chicken and duck bones in a hot pot for about five minutes and rinse off with water.
3. Shoot the ginger and green onion, and wrap the ginger, green onion, pepper, pepper, star anise, and grass fruits into a flavor packet with gauze.
4. Use a large-mouth sand pot, put the clear soup, cooking wine, mash, rock sugar juice, salt, soy sauce, and flavor package together, and then put the chicken and duck bones, pork head meat, after boiling with high heat, take out the pig head and put it on the cutting board, each piece is scraped three times horizontally and vertically on the meat with a knife, pay attention not to break the skin, and then put it back into the chicken and duck bones in the sand pot, seal the mouth of the sand pot with grass paper, move it to a low heat and simmer for about four hours. Remove the casserole end from the fire, tear off the straw paper, and fish out the pork head meat and put it in the nest plate. Pour the soup in a sand pot into an iron pot, add the sautéed okara, sauté the MSG and drizzle over the pork head.
Version two: Okara baked pig's head
Ingredients: pork head meat 1 pound 2 two
Accessories: tofu residue 7 two
Seasoning: 1 pair of rock sugar, 15 peppercorns, 6 yuan of green onion, 4 yuan of spring onion, 1 pair of shaojiu, 4 yuan of ginger, 225 yuan of lard, salt to taste
1. Remove the hair and wash the pig's head, cook in the pot until it is seven points of fire, cut into square cubes of more than inches long, put it in a jar or antimony pot, add two bowls of water, sauté the rock sugar and put it together with shao wine, peppercorns, ginger, green onions, salt, boil on low heat for about two and a half hours, until it is as soft as tofu. Place the skin of the meat face down in a bowl, remove the peppercorns, ginger and green onion from the soup, pour the juice on the meat and steam it in a steamer basket.
2. Wash and drain the okara, put the lard into the pot to burn the spicy okara, fry the water vapor, and when the okara has been crispy and the spitting oil is yellow, take out the pork head meat, pour the original juice into the okara, and put in the green onion, monosodium glutamate, salt appropriate amount, stir-fry slightly, then put it on the pork head meat, and then turn it over the plate. Do not stir-fry for a long time, and you can eat lotus leaf cake when eating.
Version three: Okara pig's head
Ingredients: 1 pig's head
Accessories: 1 kg of okara, 25 g of dried scallops, 250 g of ham, 1 chicken in oil, 50 g of mushrooms
Seasoning: salt, sugar, cooking wine, monosodium glutamate, pepper noodles, sesame oil, lard, green onion, ginger
1. Remove the ears of the pig's head, burn the skin noodles on the fire, soak in warm water to make it soft, scrape it clean, split it in half from the bottom (only chop the bones), trim the eye circles, boil it thoroughly with water, and wash and scrape it with water again; chop the chicken into large pieces, soak it through with boiling water, and wash it in cool water; steam the bean residue and squeeze it dry with a cloth; wash the sediment with dried scallops, soak it through with a small amount of water; brush the ham with alkali water, slice it to remove the harrah-flavored parts and cut it into pieces; cut the green onion into sections; cut into large pieces of ginger or pat loose.
2. Heat the pan and add the okara, sauté over low heat until crispy and set aside.
3. Put the grate on the aluminum pot (or sand pot), put the skin down into the pig's head, ham, scallops (wrapped in cloth), green onions, ginger, oil chicken, mushrooms (with raw water), water, salt, sugar color, cooking wine, pepper noodles, taste good taste, color, boil on high heat, skim the foam; first simmer with a martial fire, so that the meat is colored, and then moved to a small fire to rot; even the grate proposes to pick the ingredients, remove the bones of the pig's head, repair the fat part of the face, the skin is buckled downward into the container, wrap around a small amount of original juice, and distill on the drawer.
4. Decant the soup of the pig's head into the pot, put the okara and MSG into the flavor, take out the pig's head, flip the button plate, decant the juice, remove the container, and pour the okara.
Okara roasted pig head is the signature dish of Chengdu Jinjiang Hotel, Beijing Hotel, Chongqing Minzu Road Hotel in the last century, the above versions are Sichuan cuisine industry practices, friends interested in traditional Sichuan cuisine, you can adjust the same, pay attention to Sichuan culture, get more old recipes.
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