Stewed pork head pork
By ElveraYost
During the Chinese New Year, there was always some stewed meat at home. Thinking that my mother made it every year, I suggested to try stewed pig ears and something like this. I really didn't have much experience in doing it. Now I realize that I have too many firsts. I need to try it once, so that I can continue to improve! After marinating, you can also dip it into the ingredients and eat it, making the taste richer!
Recipe Recommendations
- pig ears appropriate amount
- pigtail appropriate amount
- dried chili appropriate amount
- ginger appropriate amount
- geranyl appropriate amount
- cinnamon appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- clove appropriate amount
- soy sauce Seven tablespoons
- salt Five small spoons
- chicken essence appropriate amount
Steps for Stewed pork head pork
1
Remove hair and wash the processed pig ears, pig tails and pig noses.
2
Ginger, dried pepper, fragrant leaves, cinnamon, star anise, pepper, clove.
3
Cut a small piece of gauze, cut the dried pepper into pieces, add pepper and cloves to wrap it.
4
Tie the gauze tightly, and do not need to wrap large pieces of spices such as ginger.
5
Add appropriate amount of water to the pan, add all the spices and bring to a boil.
6
Add seven tablespoons of soy sauce, and the coloring can be increased or decreased according to personal preference. Add five teaspoons of salt to make the pig's head meat a little salty before it becomes delicious. Try it during this period to determine the taste.
7
Add in the pig's head meat and start cooking.
8
Cook until it is colored and the pig's head meat can be passed through with chopsticks. Add appropriate amount of chicken essence, continue to soak for a few hours, cool and taste, cut open and serve.