Pig’s head is cheap, half the market price of pork. When we were poor, our parents would often buy half of the pig’s head to satisfy our hunger. The pig’s head was ugly and wrinkled and dirty, with a lot of bristles, and it was so difficult to put it away that he had to be taken to the forge next door, and put it in the forge stove, where he helped the little apprentice in the forge to pull the bellows. Ten minutes later, the pig head skin burned, take home, soak in the rice water, with a sharp knife hard scraping, to be scraped three times, the pig head will become rinse and clean. Not only removed the pig hair and surface dirt, but also removed the pig skin containing fishy smell.
Put the clean pig head into the pot, water over the pig head, to boil water for a few minutes, water pour away, refill, put on ginger, sichuan pepper, green onion and other seasonings, first after simmer. When the chopsticks can Pierce the pig skin, remove the bone, cut the meat into willow leaves, cold mix. Spicy, salty, optional.
Inn, big stall, it is this kind of cooking more, popular peddler pawn sells pulp person flow welcome quite. Two pigs head under two sorghum wine, a cool, pour snoring, a day of fatigue, vanished into thin air. Two pork head, lotus leaf wrapped; Three or two fried peanuts, pocket filled; A bottle of sorghum liquor, carried by the right hand. Back to the bedroom, two or three friends, bed as a stool, tea cup as a cup, market lace, grapevine news, the north and south of the east and west, workers, farmers and businessmen learn soldiers, blowing hype. It was a pleasant single life. Another way to eat is to boil the head of the pig eight appropriate, take out, put on the ginger, sichuan peppercorn, star anise, sannai, refined salt, soy sauce, sugar, orange peel, steamed cage. This way of eating fat but not greasy, soft glutinous refreshing, old and young appropriate.
The traditional pig’s head with bean dregs should be the food of the poor at first, but the rich people changed it to pig’s head with green bean paste, which is a bit higher grade. Later, some salt merchants added scallops, ham, fried chicken, tricholoma and so on to the bean dregs and pig’s head, pushing it to the extreme. In zigong salt cuisines burned three “(cow, pig, sheep head), is the first ” three “up to a certain degree, respectively under the spell ” three “meat and burn, tauren, bath chap, sheep head meat three meat flavor mixed together, wonderful. As for the head of the pig marinated into bacon, it is a taste. Pickled pig head to remove the bones, Zigong there is a chef named Hu Deming, knife excellent, with a common kitchen knife, two minutes and 20 seconds can be picked out a butterfly pig head, and the average cook is five or six minutes to go. Zigong’s preserved butterfly pig head won the second place in the province’s preserved products in 1982.
Now, pig head meat is not elegant hall, this is a pity. Actually, pig head flesh skin is thick fat thin, accord with contemporary cate viewpoint. The main ingredient of pig skin is glue element protein and a few kinds of amino acid, after eating can make the person’s skin delicate and elastic, reduce wrinkle, it is the beauty food that has charm quite. Pig eyes are rich in a variety of amino acids, polypeptides, nucleotides, other organic acids and trace calcium, magnesium and other metal ions, which can enhance the metabolism of the eye, improve the immune ability of the body, promote the regeneration of corneal epithelial tissue, anti-inflammatory and other effects, and have different degrees of curative effect on myopia, senile cataracts and various eye diseases.
People in Sichuan have a long history of eating pig’s head. According to “Mo Ke Hui Xi” by Peng Cheng of the Song Dynasty and “Dongpo Zhi Lin” by the Song Dynasty, the steamed pig head of the later Shu in the five dynasties is delicious in color, aroma and taste. The methods of cooking pig’s head are specially introduced in Jia Sixie’s Qimin Yaoshu in the Northern Wei, Ni Zan in the Yuan Dynasty, yunlintang Collection of Diet System compiled by Ni Zan, and Zhu Yizun in qing Dynasty.
Sui and tang dynasties who sun simiao said the pre-emergency daughter s, “big bath chap, flat, non-toxic, tonify deficiency lack of strength, to surprised ghost poison, fever, and five addiction. “in our country the first nutrition diet book, meng tang dynasty to wash the compendium of material medica also cloud: diet ” big pig head, tonify deficiency, lack of strength, to surprise, five hemorrhoid, Dan under stone. “visible, bath chap not only delicious, or diet.
Pork head can be steamed like elbow or boiled and tossed in cold sauce. Pig, pig is perfect lips, zigong people call it “pig sweet mouth ”, taste crisp sweet. Gills help meat times, people call it in zigong city “face jialing son meat ”, thick skin less meat, eat “Ci no problem ”. Pig ears, cut in thin paper, called chiba.
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