Ingredients used
One pork head, one chicken rack, 30 grams of sugar, three spoons of soup
Practice process steps:
1. Burn the residual pig hair on the pig head with an open flame, rinse it with clean water, and then put it in the pot with cold water, blanch the blood foam in the pork, and brush off the charred skin and pig hair with a steel ball after fishing, and rinse it off. Then the treatment method of the chicken rack is relatively simple, and the bleeding water can be soaked directly in clean water.
2. Put the pig's head and chicken rack into the soup for marinating to make it taste and mature. Soup can be modulated by yourself, put water into the pot, add onion, ginger, star anise, cinnamon, grass, orange peel, salt, MSG. Not too much spices, mainly to remove the smell of meat. The pork head needs to be marinated for 2 hours, and the chicken will be ready for 20 minutes.
3. Heat an iron pan and add a spoonful of sugar.
4. Put the spiced pig's head and chicken rack on the grate, and leave a little gap between the meat and the meat to facilitate the smoke to enter, so that the ingredients can be evenly colored and flavored. Put the grate in a wok and heat it up.
5. During the heating process, the fire should not be too large. After the first smoke, the pot should be removed from the fire and heated again after 30 seconds. Repeat this several times. If the sugar is heated over a fire, the concentration of the smoke produced by the heat will increase rapidly, and it will be bitter after sticking to the surface of the food. This is called, in chemical terms, the Maillard reaction. (After heating and high temperature, sugar condensates to form caramel pigment and release caramel aroma at the same time, with the increase of heating time, the color gradually becomes light yellow → golden → bordeaux, and finally becomes burnt black, which is called Maillard reaction. It can color and enhance flavor for dishes, which is an original and natural seasoning and coloring technique.
6. After smoking, remove, brush a layer of oil on the surface of the pork, the color will be brighter, change the knife to serve.