Wash the pig's head and cut it into small pieces, soak it in cold water to remove blood.

2.

Prepare seasoning.

3.

Put the soaked pig's head meat in a wok and cook it. Because the fishy smell of pig's head meat is too strong, when pouring water, you should also drop some white vinegar, put some pepper star anise and ginger slices to remove the fishy smell. Generally, when pouring water, do not cover it, so that the odor and fishy smell can volatilize well.

4.

Pour the water in until the meat changes color and the pigskin swells. Then put it in cold water to clean the pig head. At this time, you can clean the hair. Some pigskins will be covered with a layer of white things and need to be scraped clean with a sharp knife. )

5.

This is reprocessed pork head. Very clean. Put it in a deeper pot and prepare for pickling.

6.

Then add water to avoid the pig's head. Add a proper amount of salt (it doesn't matter if you add more salt, braised pork needs more salt to improve its flavor), white vinegar, soaked orange peel (I dried the orange peel myself, so I need to soak the excess bitter water in boiling water before using it), the remaining pepper and star anise (the total amount I bought is one yuan), soy sauce, ginger slices and garlic cloves, and boil over high fire (the lid is still not covered before boiling).

7.

When the ingredients in the pot are boiled to a large bubble, turn to low heat, cover the lid and simmer slowly.

8.

You don't have to cook if you can't use chopsticks. Turn off the fire and add some sugar to refresh yourself. Leave the pig's head in the brine and soak it until it cools naturally, which is more delicious.