How to make Chenghai pig head rice dumplings delicious

Material Science

Ingredients: pork head (lean hoof), pig ear, pig mouth, lean pork, star anise, Sichuan pepper, cinnamon, fennel, pepper, ginger, onion

Seasoning: fish sauce, black soy sauce, sugar, cooking wine

Accessories: fried sesame, black pepper


1. First, stir fry star anise, Sichuan pepper, clove, cinnamon, fennel, pepper, ginger, onion, add water and seasoning, and boil.

2. Put pig’s head meat, pig’s ear, pig’s mouth, and lean pork until soft, cooked and gelatinized.

3. Take it out, slice it hot, and place it in a special wooden gauge (I use a plastic can with holes all around). For each layer of meat, add fried sesame and black pepper.

3. Press the lard and water out of it, then put it into the refrigerator, and take out the slices after molding overnight.