Squeeze meat

Pressure meat pressure meat, that is, pig's head meat pressure, fine workmanship, single-minded ingredients, is the unique feature of Beijing West pressure meat. Ingredients: a pig's head weighing about 15 kg, half a catty of high-quality kelp and 1 catty of walnuts. Boil kelp and soak it in clean water, change water and wash it three times a day for later use; Smash walnuts, take kernels, soak them in warm water, and peel them for later use; The pig's head is burnt (burnt), scraped, washed and split, and then boiled, and the meat is removed. The ears and mouth strips can be used for other purposes, and the rest of the pig's head meat is cut into large slices for later use. Method of making: firstly, lay the chopping board flat with a clean bean bag cloth, then lay the washed wide kelp flat on it, and even lay 2-3 pieces of kelp according to the amount of meat. At this point, stir-fry the pig's head meat, and add the seasonings such as onion, ginger, minced garlic, aniseed powder, monosodium glutamate and refined salt. Stir-fry the meat until it is oily, turn off the fire, shovel the fried meat onto the flat kelp, evenly put a layer of walnut kernels, shovel another layer of meat, and put another layer of walnut kernels, four or five layers, until the prepared meat and walnut kernels are sandwiched between the middle layers. Then, lift the kelp below from four sides and cover it. The appearance is a rectangular kelp bag. Finally, lift the bean bag cloth from four sides, wrap it tightly, put a flat plate larger than the meat bag on it, put something weighing at least 100 kilograms on the flat plate and press it until the next day to eat; If it is not urgent, it is better to press it for two more days.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)