Xiyang Hometown Pig Head Meat [Shanxi Xiyang Specialty]

What is Xiyang Laojia Pig Head Meat? Authentic specialty of Xiyang, Shanxi: Xiyang Laojia Pig Head Meat

Summary:Do you want to know what Xiyang Laojia Pig Head Meat is? This article is a detailed introduction to the specialty of Xiyang, Shanxi Province - Xiyang Laojia Pig Head Meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Xiyang Laojia Pig Head Meat. The full text takes about 3 minutes to read, mainly including the basic introduction of Xiyang Laojia Pig Head Meat and its nutritional value? What are the product characteristics of pig head meat from Xiyang's hometown? How did the history of pig head meat in Xiyang's hometown come about? The production method of pig head meat in Xiyang's hometown

Basic Introduction to Pig Head Meat from Xiyang Hometown

The deliciousness of pig head meat has long been well-known among the people and has rich nutritional value. Pig head meat is suitable for the general population and can be consumed by most people. Those with damp heat and phlegm stagnation should take it with caution; Obese individuals with high blood lipids should not overeat; Pig head meat is a substance that can cause wind and illness. People with strong wind pathogens should avoid eating pig head meat

. Pig head meat is suitable for the general population and can be consumed by most people. Those with damp heat and phlegm stagnation should take it with caution; Obese individuals with high blood lipids should not overeat; Pig head meat is a substance that can cause wind and illness. People with strong wind pathogens should avoid eating pig head meat

Pig head meat is a combination of lean, fat but not greasy, crispy but not rotten, tender and refreshing, with a rich and fragrant aroma, excellent taste, tempting color, rich aroma, sticky but crispy texture, and a unique flavor

How did the history of pig head meat in Xiyang's hometown come about

Eating pig head meat on the second day of the second lunar month

In ancient times, pig heads were used as a tribute to ancestors and offerings to the heavens, and were not eaten casually. On the day when the dragon heads up on February 2nd, northerners cook pig heads in every household because the first and fifteenth days of the lunar new year have already passed. February 2nd is the last festival of the Spring Festival. Ordinary farmers work hard for a year and slaughter pigs and sheep on the 23rd day of the twelfth lunar month, which is the end of the Chinese New Year. After the first lunar month, most of the pork slaughtered in the twelfth lunar month is consumed, leaving only one pig head to be eaten on the second day of the second lunar month

Method for making pig head meat from Xiyang's hometown

Stir fried pig head meat with sauce

Ingredients

300g cooked pig head meat, 100g green and red pepper, appropriate amounts of bamboo shoots, garlic, peanut oil, spicy sauce, monosodium glutamate, sugar, soy sauce, and chili oil

Method

1. Cut the cooked pig head meat into slices, slice the garlic, and cut the green and red pepper into pieces<2. Heat up the oil in the pot, add garlic slices and spicy sauce, stir fry until fragrant, add pork head, bamboo shoots, and green and red peppers, add seasonings, and drizzle with red oil