Homestyle Preparation for Sour and Spicy Pig's Head Meat

Pick up Rib meat from pig's head, and you think of your grandfather, who was particularly fond of this dish. His skill was remarkable; I picked up a few tricks from him when I was young.

[Sour and Spicy Pig Head Meat]

　　Ingredients:: Half-finished pork head meat, pickled radish , red chili, garlic cloves, ginger, cut into small pieces;and sliced red chili. Steps:1. Cut the half-finished pork head meat into thin slices and taste for saltiness before stir-frying;;

2. Slice the pickled radish thinly;

mince the garlic cloves and ginger,

cut the red chilies diagonally;3. Heat oil in a pot, stir-fry minced garlic and ginger until fragrant, add the sliced chili peppers and stir-fry to release spicy aroma, adding water occasionally to prevent sticking. Stir-fry the pork head meat until it releases its fat fragrance, then add an appropriate amount of salt and old soy sauce for flavoring;

add the pickled radish and stir-fry for a moment, add some light soy sauce, then remove from heat and serve in a bowl. Tips:1. The pork head meat is bought as half-finished product from the market's cured meats section; taste it before stir-frying; but our pork head meat usually has no saltiness but only cured meat aroma;

2. Pickled radish can be substituted with pickled

broad beans or chili peppers. The half-finished pork head meat, with its lean and fatty texture, tastes great, is delicious without being greasy,

and paired with pickled radish and chili adds to the appetite-stimulating effect.Chinese long beans, and pickled peppers.

Half-fat, half-lean pork head meat, tasty and not greasy,

paired with sour radish and pickled chili peppers is particularly appetizing for meals.