Ingredients: 1 pig head.

Accessories: half a spoonful of salt, six pieces of fragrant leaves, two pieces of cinnamon, four pieces of angelica dahurica, two pieces of galangal, six pieces of cloves, one teaspoon of fennel, one piece of tsaoko, one piece of dried pepper 10, 20 pieces of crystal sugar, half a teaspoon of soy sauce, one teaspoon of soy sauce, one teaspoon of cooking wine, four pieces of onion, four pieces of ginger, one teaspoon of pepper and four pieces of star anise.

Steps:

1. Wash the pig's head and soak for two hours.

2. Wash and put into the pot, add ginger slices and cooking wine to boil, remove the floating foam and clean it again.

3. Put the blanched pig's head into the pot, add ginger slices, onion segments, half a spoonful of salt (aniseed cinnamon, fragrant leaves, cloves, fennel, pepper, dried peppers and angelica dahurica), half a spoonful of light soy sauce, one spoonful of dark soy sauce and twenty rock sugar flavors. It burned for half an hour, burned for an hour, and was stuffy all night. A sultry night doesn't need a fire, just turn it off.

You can take out the pig's head that has been boring all night.

5, the pig's head is boned, and then set the plate. You can eat it cold.