Bean Curd Residue Pig Head
A Sichuan dish that is rich without being greasy, with a fresh aroma and tender, succulent texture.
Ingredients
Pig head (dehair, wash clean, boil and debone into strips)
1 (about 3 kg)
Bean curd residue (steamed until cooked, squeeze out water)
500 g
Ham (washed)
250 g
Dried scallops (washed and soaked through, wrapped in cloth)
25 g
Clear broth
2000 g
Lard
100 g
Sesame oil
50 g
Cooking wine
100 g
Green onion (whole)
50 g
Ginger (crushed)
25 g
Salt
25 g
Rock sugar
10 g
MSG
10 g
White pepper powder
3 g
Instructions
1
Step 1
Dehair and wash the pig head clean. Boil in hot water (do not overcook), then debone and cut into strips. Wash and soak the dried scallops until tender. Wash the ham. Crush the ginger. Keep the green onions whole. Steam the bean curd residue until cooked, then squeeze out the water.
2
Step 2
Heat the wok and add sesame oil. When the hot oil turns the rock sugar into a purplish-red color, add the broth along with the salt, cooking wine, green onion, ginger, white pepper, pig head meat, and dried scallops (wrapped in cloth). Adjust the color and seasoning. When the broth comes to a boil, skim off the foam and transfer everything to a clay pot, then steam over low heat.
3
Step 3
Stir-fry the bean curd residue in lard until crisp. When the sauce thickens and the pig head is nearly tender, add it to the clay pot. Continue steaming until very tender. Remove the dried scallops and ham before serving.
