In the pot or bucket add brine, you can make your own brine, water 2 barrels, add 500 grams of ginger, 3 pounds of pork bones, 2 chicken frames, half a catty of ducks, large fire to boil, remove the froth, change to a small fire for 1 hour, the pig's head split in two halves, into the brine, with the aromatic spices, 50 grams of star anise, 50 grams of peppercorns, 20 grams of fennel, 20 grams of grasshoppers, 15 grams of cinnamon, 10 grams of kohlrabi , 15 grams of Angelica dahurica, 10 slices of incense leaves, 15 grams of Chenpi, 10 grams of cloves, 20 grams of Yangchunsha, 15 grams of pulse, 15 grams of Liang Jiang, 10 grams of ginger, 20 grams of licorice, 50 grams of chili peppers, wrapped in gauze into the barrel, add 300 milliliters of cooking wine, 500 grams of ginger, vinegar 200 grams of vinegar, 380 grams of salt, open the fire and cook the pig's head, boil over high heat, cook for 15 minutes and turn off the fire.

Fish out the pig's head, remove the pig's skull with clean tongs and then into the brine, brine over low heat, add sugar color, and then brine for about 1 hour and do not fish out, leave it for half an hour and then fish it out, and then slice the brined pig's head, add small onions, garlic sauce, vinegar, sesame oil and cilantro.