Raw materials and formulas

25kg pig head, 13g fennel

35g pepper, 500g green onion (net)

50g aniseed, 125g fresh ginger

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Cinnamon 75g, salt 1.25kg

Production process

(1) Remove the hair on the pig's head, dig out the ear hair and other debris, and wash it clean. Then dig out the strips, split the pig head, take out the pig brain, soak it in clean water, drain out the blood stains, and then soak it in water with a temperature of 80°C for 15 to 20 minutes.

(2) Check the tenderness of the pig head before loading it into the pot. Put the older ones at the bottom and the tender ones at the top. Then add water and seasonings. Boil over high heat first, then switch to low heat after 1 hour, and cook for 2 to 3 hours until the bones and flesh can be peeled off with your hands. It is very important to master the heat and time. If the heat is high and the time is long, the pig head will be boiled and the yield will be reduced; if the heat is low and the time is short, the color, aroma and taste of the product will be poor.

(3) After the pig head is out of the pot, remove the bones and ladder, dig out the eyeballs, and then put the meat into the original pot to cook. Back-cooking is to re-introduce the flavor of the pork head meat and achieve the purpose of disinfection. Cook over low heat for 15 minutes.

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