Except pig's head? What else is delicious?

Ingredients: red pepper, soy sauce, salt, chicken essence, monosodium glutamate, sesame, sesame oil and pepper noodles.

Practice: After washing, break the pig's head in half, cut off the ears and wash. Put the pot into the broth fire, put the pig's head in and cook for two hours without any seasoning. Skim the oil slick, take out the pig head and soak it in cold water to make it white.

When cold mixing, slice the pig's head meat and pig's ears, then add red pepper, copy soy sauce, salt, chicken essence, monosodium glutamate, sesame seeds, sesame oil and pepper noodles, and mix well. Salty and spicy taste depends on personal preference.

Second, smoked pig head meat.

1, the pig's head is cleaned, split from the bottom, slowly boned with a sharp knife, and soaked in clear water for two hours to remove blood.

2. Prepare the marinade, with salt150g, pepper 20g, white wine 50g, ginger slices100g and spiced powder 30g per100g of pig's head meat.

3. Stir-fry the salt until it is slightly yellow and cool, add pepper and spiced powder and mix well for later use.

4. Take out the soaked pork head, dry the water, put it in a basin, pour in white wine and mix well, then sprinkle salt on the pork head evenly, put it in a basin, and sprinkle a layer of pepper and ginger one by one.

5. Marinate the pig's head meat for 48 hours in winter, then hang it with an iron hook, take it out in a boiling water pot, and hang it in a ventilated place to dry for about 7 days.

6. Light a fire in the smoking room and add sawdust. When the black smoke disappears and white smoke emerges, hang the pig's head and smoke for 2 hours.