Warm Delicacy Pork Head and Radish Soup (with Dipping Sauce)

Warm Delicacy Pork Head and Radish Soup (with Dipping Sauce)

1. Half a pork head, soak in warm hot water for about 10 to 20 minutes to remove the blood and wash off

2. The diameter of white radishes is more than ten cm, and the amount of more than ten centimeters in height is about two. The white radish selected for this stew has a soft taste. If you like water and tenderness, you can choose long white radish.

3. Before processing the pig’s head, add a proper amount of water to the soup pot, just enough to cover the pig’s head. Add sand, star anise, pepper, and slapped old ginger, and heat it over high heat.

4. Pork head meat stew soup will not be chopped into small pieces. It is processed by tearing off the meat after cooking, but you need to chop off the pig's mouth that takes up more space. The upper nose of the pig's mouth is hard and cannot be directly chopped. It is easy to jam and use the knife first. The head of the knife back was knocked off.

5. After breaking the pig's nose bone with the back of a knife

6. Tail with blade

7. Cut off the pig nose and chin

8. Add the processed pig's head to the soup pot

9. Wash the radishes, peel them, and cut into chunks about 4 cm long, wide and high

10. Add the processed radish to the soup pot, wait until the water boils again, and change the heat to medium

11. Let the pig's head cook for about an hour in total

12. To remove the pig’s head, the soup can stop the fire and wait for the meat to be processed. When the temperature is right, first split the upper and lower jaws of the pig’s head in half to make it easier to tear off the meat. The part that is not easy to tear off is stuck in the middle part of the bone. Disperse the bones and deal with it

13. The torn meat and the parts that cannot be torn are processed into sliced radishes, leaving only the bones.

14. Re-add the processed meat to the soup and turn on the fire again

15. Cook for 10 minutes

16. Add salt about two minutes before starting the pot

17. Put it in the soup basin

18. Shallots to taste

19. Chopped green onion

20. Add the appropriate amount of shallots to the bowl, the amount of about four or five caps of the oily pepper pulse beverage bottle cap, the amount of pepper powder about half of the cap, the amount of about one cap of sesame oil, the amount of chicken essence, and the amount of salt (the salt in the dipping sauce should be the same The salt cooperates with each other, one is more and the other is less)

21. Finally, add soy sauce, two lids or so, mix well, the dipping sauce needs to be thick, so not too much soy sauce

Tips:

1. The pig's head should be soaked in warm water first to avoid the floating waste bubbles on the surface of the soup during the cooking process.
2. The above-mentioned method of chopping pig's mouth is a general knife chopping method, avoiding the shortcomings of jamming, curling, and laborious. If there is a professional butcher's bone chopping knife, just chop directly.
3. When tearing meat, the hard-to-tear part needs to be knocked apart and then torn. You can only knock on the side of the bone, not the side of the meat, otherwise it is difficult to knock and cut back to knock the rotten meat.
4. The torn off meat should not be too small, otherwise the taste of pork head meat will not be tasted. The radish should not be too small, the small pieces will be rotten after being stewed.
5. Put the salt before the pot is ready to avoid the bitterness of the radish due to dehydration in advance. Adding the salt later can also taste the sweetness of the radish itself and reduce the volatilization of iodine in the salt.
6. Don't add too much, add cooking wine to remove the pork smell, radish, ginger, and the added scented star anise all have the effect of removing the smell.
7. The dipping material for stewed pork and radish is not suitable for adding ginger and garlic, which will take away the taste of pork. The dipping material should add flavor to the main food, but not prioritize it. Try not to overwhelm the flavor of the main food.