1, half a pig's head, cut it into several large pieces with a knife, and it won't fit in the pressure cooker.

2. Boil the water in the pot, put the pig's head in, and skim off the blood foam. Scalding water is a common method of pretreatment before sauce, aiming at eliminating 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. Add water to the pressure cooker, put the cooked pig head, add onion leaves, ginger slices, salt and soy sauce, and stew the seasoning. This bag of material can make ten Jin of meat, so only one third of it is poured.

4. After the pressure cooker is aerated, press it for fifteen minutes and turn off the fire. 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 the fire for five minutes, turn off the fire, and take it out after cooling.