2. Wash and slice ginger;

3. Peel garlic, wash and slice;

4. Put the pig's head in clean water, remove the hair with tweezers and scrape it clean;

5. Put the pig face down on the chessboard, split it in the middle of the back of the head, take out the pig brain, remove the bones, cut off two ears, and remove the pig's eyes, lymph, lips, earrings and nose;

6. Cut the pig face into two pieces and the chin into three pieces;

7. Soak in clear water to remove blood stains, take it out and put it in a boiling water pot, burn it for about 20 minutes, take it out and wash it, and cut it into small cubes of 5 cm;

8. Put a bamboo grate at the bottom of the pot, add pork head slices, add 2500ml soy sauce and pork soup, boil over high fire, skim the floating foam, add seasoning, cinnamon and Shaoxing wine, cover the pot and burn together;

9. Cook for about 20 minutes, move to low heat and stew until the soup is thick, then add onion, ginger and garlic slices and cook for about 5 minutes, add soft sugar and monosodium glutamate, pour in sesame oil, take out the pot and let it cool, then serve.

Production skill

When it is moved to low heat, it takes about 2 hours, and the soup can be thick. Watch and turn frequently.

Practical guidance

Guidance on pig's head meat practice:

1, clean the pig's head, split it, and cut off earrings, canthus, lymph nodes, nasal cartilage and other impurities. Pig brain is used for other purposes. Cut the boneless pig's head meat into 5 pieces, put it in clean water, scrape and wash it repeatedly, remove all impurities and blood stains, put it in a clean water pot for 20 minutes, take it out and wash it;

2. Cook the cooked pig head together with the skull in a clear water pot, skim off the floating foam, and cook until it is 70% mature. Take it out, cool it a little, change blocks, and pour the soup into a basin for clarification;

3. Put another clean pot on fire, add sugar and fry until brown, and put it in a bowl for later use. Then put the clarified original soup into the pot, add the pork head meat, and add sugar, soy sauce, white sugar, refined salt and Shaoxing wine to adjust the color. Put star anise, pepper, fennel, clove, cinnamon and onion ginger into gauze bags, tie them tightly and put them in a pot. Simmer the pig's head with low fire until it is crisp and rotten, remove the oil slick, and thicken the soup with high fire.

Guide to green onion practice:

1. Eating onions every day is good for your health. Onions can be eaten raw or cold as a side dish. As a seasoning, it is often used in dishes and soups with peculiar smell such as meat, fishy smell and mutton, and also plays a role in improving the taste and fragrance of dishes and soups without peculiar smell.

2. According to the different ingredients, it can be cut into onion segments and mixed with chopped green onion, which should not be fried or fried for too long.

Onion leaves should not be easily discarded because they are rich in provitamin A. ..

4. The diallyl sulfide contained in onion is volatile, and it will lose its effect if soaked in water or boiled for too long.

5. After adding the sauce and turning off the fire, sprinkle with chopped green onion to make the fragrance more delicious and give full play to the role of diallyl sulfide.

6. Onions should be eaten with foods with high vitamin B 1 content. Because it has the function of eliminating peculiar smell, dishes with fishy smell, such as pork or mutton, must be seasoned with onions.

Guide to garlic (white skin) practice:

1. Garlic can be eaten raw, mashed, simmered and boiled, or smeared with mashed juice, sliced and baked at acupoints.

2. Germinated garlic has little therapeutic effect, so it is not advisable to marinate garlic for too long, so as not to destroy the active ingredients.

3. Adding minced garlic before cooking can increase the delicacy of the dish.

4. Add some garlic slices when cooking fish and cook the meat to remove the fishy smell and peculiar smell.

5. Add some mashed garlic to make it more spicy.

6. Mix sesame oil, soy sauce, etc. With garlic paste, you can dip in bean jelly and jiaozi.

7. Capsaicin is afraid of heat, which decomposes quickly after being heated, and the sterilization effect is reduced. Therefore, garlic should be eaten raw to prevent and treat infectious diseases.

Cooking purposes: as ingredients, or as seasonings and seasonings. It is an indispensable cooking seasoning for chefs and banquets. Many dishes have no taste without garlic. You can also make garlic bread. (raw materials)

Pig head ... 1 Shaoxing wine ... 150g

Soy sauce ... 750g soft sugar ... 100g

Monosodium glutamate ... 5g star anise ... 25g

Cinnamon ... 25g onion ... 25g.

Ginger slices ... 25g garlic slices ... 25g.

Pork soup ... 2500g sesame oil ... 100g.

(Cooking method)

1. Put the pig's head in clean water, remove the hair with tweezers and scrape it clean. Put the pig face down on the board, split it in the middle of the back of the head, take out the pig brain, remove the bones, cut off two ears, and remove the pig's eyes, lymph, lips, earrings and nose. Cut the pig's face in half and the chin in three. Soak in clear water to remove blood stains, take it out, put it in a boiling pot, burn it for about 20 minutes, take it out, wash it, and cut it into 5 cm cubes.

2. Put a bamboo grate at the bottom of the pot, add pig's head meat, add soy sauce and pork soup, boil over high fire, skim off the floating foam, add seasoning, cinnamon and Shaoxing wine, cover the pot, cook for about 20 minutes, turn to low heat and stew until the soup is thick, then add onion, ginger and garlic slices and cook for about 5 minutes, add soft sugar and monosodium glutamate, and pour in.

(Process key)

When it is moved to low heat, it takes about 2 hours, and the soup can be thick. Watch and turn frequently.

(Flavor characteristics)

This dish is ruddy in color, rich in fragrance, fat and crisp, fresh and fragrant in lean meat, and pure and tender in taste. It is a famous local dish in Suqian, famous both inside and outside the province.