Pig's head and half onion, salt, soy sauce and braised seasoning.

Recipe practice:

1. Half a pig. Big ears are valuable.

2. 1 Boil the water in the pot, blanch the pig's head, skim off the blood foam, and remove the blood stains and fishy smell. After this treatment, the pig's head is made into sauce, and the finished product has smooth surface, mellow taste and good quality.

3.2 Cut it into several large pieces with a knife. If you don't cut it, you can't put it in the pressure cooker.

4. Add water to the pressure cooker, put the cooked pig head, add onion leaves, ginger slices, salt and soy sauce, and stew the seasoning. Turn off the heat after the pressure cooker bubbles for fifteen minutes. After the gas is released, open the lid and take out the ears, because pig ears are thin and easy to cook. If they are pressed too soft and rotten, they will lose their crispness. Turn the rest of the pig's head over, cover the pot tightly and continue to press the fire for fifteen minutes. Turn off the fire when it is not hot and separate the bones from the meat.

5. Put the boneless meat into the soup pot, continue to press for five minutes, turn off the fire, and take it out after cooling.