Fresh pig scalp, salt.

Seasoning:

Soy sauce, sorghum wine, other seasonings (other seasonings are selected according to personal preference).

Preparatory work:

Scrape off the residual hair on the pig's scalp, scrape off the excess fat in the inner layer, make the pig's scalp fat and thin, and then draw a shallow flower knife on the pig's scalp with a knife, which will make the pig's scalp easier to pickle and taste.

Practice steps:

1. Put the processed pig scalp into a pot, sprinkle with fine salt, and rub it repeatedly by hand until the color of the pig scalp turns slightly white.

2. Put the pickled pig scalp neatly into the pickling tank, cover the cylinder head and marinate for about 20 days, which is the key step to make the pickled pig scalp crispy.

3. Take out the pig scalp, rinse it repeatedly with clear water until the salty taste becomes weak, dry it, and marinate it with various seasonings such as soy sauce and sorghum wine for about 4 hours, so that the pig scalp can fully absorb the flavor of the seasonings.

4. The next step is drying, which is also the key step to successfully make dried pig scalp. First, put the pig's scalp on a bamboo clothes rack (called bamboo pile locally) to shape and air it for about 3 days.

5. String pig scalps one by one with a rope, hang them up and continue to dry. In good weather, they can be dried continuously for about 10 days.