1, preparation materials: 500g of pork head, 5g of pepper, 5g of cinnamon, 3g of clove, 3g of star anise, 5g of white sugar, 4g of pepper, 50g of salt, 50g of soy sauce, 5g of white wine and 3g of white vinegar.

2. Burn the unclean pig hair with charcoal fire, soak it in water for about 5 minutes, scrape the leather surface with a knife, pull out the unclean hair with pliers, wipe the inner and outer surfaces with salt, and marinate for about 15 minutes.

3. Put about 8 bowls of clear water in an iron pot, boil until it is wide open, put the pig's head meat in, cover it for about 3 minutes, take it out, rinse it in clear water, and hang it in a ventilated place to dry.

4. Sew the seasoning into the bag with a porous cloth, tie the bag mouth to prevent leakage, put it into the pot, add 5 bowls of clear water, cook for about half an hour, and then add sugar, pepper, white vinegar, soy sauce and wine to make the complete brine.

5, put the pig's head meat in the brine, cover and cook for about half an hour, and take it out for food.