Processing method of Butterfly Pig head

Butterfly pig head color is yellow, delicious and mellow, purple through red, fat but not greasy, deeply loved by consumers.

⑴ material selection: choose healthy, disease-free and disability-free pig head, plump head, moderate size, intact ears, nose and mouth. ⑵ ingredients: every 50 kg of fresh pig head meat, 4 kg of refined salt, 50 grams of pepper, ginger, star anise, 150g of liquor, 25g of native nitrate, and appropriate amount of spices. ⑶ finishing: bony pig head, remove scalp villi, residual hair and hair roots, rinse with 40 ℃ warm water. ⑷ pickling: smear the washed and drained pig head evenly with ingredients, marinate it in the tank for 7-9 days, turn the jar once, and soak all kinds of ingredients evenly. ⑸ support plate: take out the pickled pig's head from the jar and spread the scalp with bamboo slices to make the left and right facial skin and nose tip in the shape of "one", like flying butterfly wings. ⑹ coloring: color the pig's head with sugar and spices respectively to make the pig's head bright and wax yellow. ⑺ barbecue: put the painted pig head into the barbecue and barbecue for about 48 hours. The temperature should be controlled at low, then high and then decreased, that is, the temperature should be controlled at 40 ℃ when entering the baking room, then gradually rise to 60 ℃, and then slowly drop to 40 ℃. When the pig head skin is shiny and wax yellow, the muscle is jujube red, the sebum is yellow and white, and the fragrance has no peculiar smell, the baking can be stopped, and the pig head is taken out as the finished product.