Meat materials of pig head: pig head, salt, soy sauce, crystal sugar, cooking wine, ginger, star anise, tsaoko, fennel, cinnamon, pepper, fragrant leaves, angelica dahurica, galangal, clove and dried pepper.
1. Wash the pig's head, soak it for two hours, and separate the blood.
2. Put the soaked pig's head into the pot, add ginger slices and cooking wine, boil to remove floating foam, remove and wash.
3. Put the scalded pig's head into the pot again, add ginger slices, onion segments, aniseed package (aniseed cinnamon, fragrant leaves, cloves, fennel, dried peppers and angelica dahurica), half a spoonful of salt, 20 crystal sugar, half a spoonful of soy sauce, and simmer for half an hour, one hour and one night (if you are bored, just turn off the fire).
4. The pig's head that has been bored for a night is red and shiny, and it is fished out.
5. Boning the pig's head and setting the plate.
6. Finished product drawing.