The butterfly pig's head is known for its golden yellow color, rich and mellow flavor, deep red meat, and a tender yet non-greasy texture that has won the hearts of many consumers. This traditional delicacy is not only visually appealing but also packed with taste and aroma.
(1) **Material Selection**: It's essential to choose healthy and disease-free pig heads. The selected heads should be full in shape, of moderate size, and have intact ears, nose, and mouth. Any signs of damage or illness should be avoided to ensure quality.
(2) **Ingredients Preparation**: For every 50 kg of fresh pig head meat, you will need 4 kg of salt, along with 50 grams of pepper, ginger, star anise, 150 grams of white wine, 25 grams of sodium nitrate, and other spices as required. These ingredients work together to enhance the flavor and preserve the meat effectively.
(3) **Preparation Process**: Begin by eviscerating the pig’s head, removing the scalp, any remaining hair, and hair roots. Then rinse it thoroughly with warm water at around 40°C to clean it properly.
(4) **Pickling**: After washing and draining the pig head, apply the seasoning evenly. Place it into a container and let it marinate for 7 to 9 days. During this time, make sure to turn the pig head once so that all parts are fully covered and soaked in the brine.
(5) **Shaping**: Once the pickling is complete, take the pig head out of the container and spread the scalp using bamboo sticks. This step helps shape the face and nose into a "butterfly" appearance, giving it a unique and attractive look.
(6) **Coloring**: Apply a mixture of sugar and spices to the pig head to give it a bright, waxy yellow color. This not only improves its visual appeal but also adds to its flavor profile.
(7) **Smoking and Baking**: Place the colored pig head in a smoking chamber and slow-roast it for about 48 hours. The temperature should start at 40°C, then gradually increase to 60°C, and finally decrease back to 40°C. This controlled temperature process ensures even cooking and a perfect texture.
When the skin becomes shiny, waxy yellow, the meat turns red with a slight yellowish hue, and the fat appears white and fragrant, the pig head is ready. At this point, remove it from the oven and let it cool before serving.
This method results in a delicious and aromatic dish that is both a culinary delight and a cultural treasure. Perfect for special occasions or as a flavorful snack, the butterfly pig head is a must-try for anyone looking to experience traditional flavors.
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