Braised pig's head is spiced. Braised pig's head is a little special among many kinds of braised pork, because it looks a little scary, but it will not affect the taste of braised pig's head, nor will it affect people's consumption of it too much. It just needs to master the practice of braised pig's head skillfully. Although the pig's head looks rotten, adding some appropriate ingredients can still make a very good pot-stewed taste. Pig head, onion, ginger, garlic, crystal sugar, salt, monosodium glutamate, pepper, star anise, cinnamon, dried pepper, cooking wine, soy sauce, fragrant leaves and dried tangerine peel.

1. Wash the pig's head, cut it into two pieces, put it in a pressure cooker, and add all seasonings such as onion, ginger, garlic, pepper and star anise. 2. Add an appropriate amount of salt, cooking wine, soy sauce, monosodium glutamate and water, and then boil over high fire to become low-heat halogen 15 to 20 minutes;

3. Let it release pressure after turning off the fire, soak for several hours, and finally slice. If you have time to cook pig's head meat at home, you should stew it slowly and let the taste enter the meat. Pig head, dried pepper, ginger, fragrant leaves, star anise, cinnamon, pepper, clove, soy sauce, salt and chicken essence. 1. Wash the pig's head, cut the dried pepper into sections, and then wrap the pepper, clove and dried pepper with gauze.

; 2. Add a proper amount of water to the pot, add all seasonings and bring to a boil;

3. Then pour in seven spoonfuls of soy sauce, add five spoonfuls of salt after coloring, and then add pig's head meat; 4. Cook until the pig's head changes color until the meat can be penetrated by chopsticks, then add appropriate amount of monosodium glutamate to taste and soak for several hours. Besides pig's head meat, you can also add some pig's tail or other ingredients.