First, the preparation materials:
1 pig head, thirteen spices, soy sauce, appropriate amount of onion and garlic foam, 1 cinnamon, a pepper, appropriate amount of salt and braised soy sauce.
Second, the production method:
1. Clean the pig's head with a blowtorch, soak it overnight, and brush off the burnt color on the surface with a hard brush. Cook several times, put the cut pig's head into the pot, put it into the bag, turn to low heat and cook for about three or four hours, add salt in the middle and take it out. In order to make the stew chewy, you can put a little skin, remove the fat from the skin and cook for about half an hour.
2. Bone the cooked pig head. If the meat is cold, it is best to put it on a steamer and heat it properly or cook it for a while, so that the stew will stick easily.
3. Cut the pig's head and pigskin into small pieces, add thirteen spices and soy sauce, and add onion and garlic foam, cinnamon and pepper.
4. Wrap the cut meat tightly with drawer cloth while it is hot, and wrap it tightly with washed rope.
5. Cover the cutting board, then put a bucket or heavy object filled with water for compaction, and disassemble it after 12 hours, and the pig's head is stewed successfully.