1. Clean and split the pig head, and cut off the ear rings, canthus of the eyes, lymph node blocks, nose cartilage and debris. Pig brains are used for other purposes. Cut the boneless pork head into 5 pieces, put it into clean water, scrape and wash it repeatedly to remove all debris and blood, blanch it in a pot of water for 20 minutes, then take it out and wash it;

2. Boil the blanched pork head together with the skull in a pot of water, skim off the foam, and cook until cooked. Take it out and cool it slightly, change it into chess pieces, pour the soup into a basin to clarify and set aside;

3. Take another clean pot and heat it, add sugar and fry until it becomes sugary color, put it into a bowl and set aside. Then put the clarified original soup into the pot, add the pork head meat, add sugar color, soy sauce, white sugar, refined salt, and Shaoxing wine to adjust the color. Use a gauze bag to put star anise, peppercorns, fennel, cloves, cinnamon, green onion and ginger, tie them up and put them into a pot. Simmer the pork head meat over low heat until crispy, remove the floating oil, and then thicken the soup over high heat.

Food features:

Ruddy in color, glutinous and mellow in aroma, moderately salty and sweet, fat but not greasy.

White-cut pork head with garlic paste:

The pork head needs to be cooked for 7 minutes, only add salt, let cool, then cut into thin slices and add minced onions (green garlic), minced garlic, light soy sauce, and balsamic vinegar. , chili oil, sesame oil, monosodium glutamate and coriander and mix well. It will be crispy and chewy, making it a top dish to go with wine.