The recipe is white in color and the meat is crisp and soft.

material

Material: 5000 grams of pig head,

Accessories: 50 grams of leek and 50 grams of cucumber.

Seasoning: 50g of salt, 50g of ginger, 50g of white garlic, 50g of aged vinegar 100g, 50g of sesame oil.

working methods

1. Remove the hair from the pig's head with rosin, put it in cold water, rub it with coarse sand a few times, and then iron off the fine hair everywhere with a red soldering iron;

2. Break it in half from the pig's head with an axe, cut off the root of the ear, put it in cold water and wash the fluff and all kinds of dirt with fine sand;

3. Sit the pot on the fire, put the pig's head in it, drown it with water, and cook it for 2 hours without any seasoning.

4. Skim the oil slick, remove the pig's head, soak it in cold water, remove the bones, and then soak the clean meat in a vat filled with cold water until it turns white.

5. Spread a clean wet cloth on the chopping board, take a piece of pig's head meat and cut it into clouds as thin as wrapping paper with a monk's hat knife (fish belly knife). The bigger the slice, the thinner the better;

6. Wash cucumber and slice it;

7. Wash leeks and cut into sections;

8. Mash ginger and garlic into mud and mix with old vinegar to make juice, that is, ginger and garlic soup;

9. Put the sliced white pig's head into a small pot, add a proper amount of refined salt, cucumber slices, leeks, ginger, garlic and sesame oil, and stir well to serve.