Pig's head, Liao ribs concentrated marinade, peppercorns, scallions, fresh ginger, salt

(1) Remove the hair on the pig's head, dig up ear hairs and other debris, and scrub it clean. Then dig the outlet strip, split the pig's head, take out the pig's brain, soak it in water to discharge the blood stains, and then soak it in water with a temperature of 80℃ for 15~20min.

(2) Before loading the pot, check the old and young degree of pig head , the older one is put on the bottom, and the tender one is put on the top. Then put in water and Liao ribs concentrated marinade. First boil over high heat, 1h after switching to a small fire, before and after **** cook 2~3h, in order to be able to use the hand will be the bones and flesh pick away from the prevail. Mastery of fire and time is very important, the fire is big, long time, the pig's head boil rotten, reduce the yield; fire is small, short time, the product's color, aroma and taste are poor.

(3) After the pig's head out of the pot, remove the bones and ladder, dig out the eyeballs, and then put the meat into the original pot to cook. Cooking back in the pot is to make the pork head meat into the flavor again, and to achieve the purpose of disinfection. Just cook it for 15min on low heat.