Tender ginger can be used as both a side dish and a main course. It's delicious, spicy and crisp.

Pour oil into the pot, add ginger, garlic and pepper. Add a small amount of light soy sauce, stir-fry until fragrant, and then stir-fry over low heat until it turns yellow.

Braised pig scalp.

Braised pork head material: Ingredients: 500g pork head.

Seasoning: 5g pepper, 5g cinnamon, 3g clove, 3g star anise, 5g sugar, 4g pepper, 50g salt, 50g soy sauce, 5g white wine and 3g white vinegar.

Pour the pig's scalp into the pot and add a little salt, 1 tablespoon soy sauce, 1 tablespoon cooking wine and a few drops of soy sauce. Stir fry for about 20 seconds, then sprinkle some water. Cover the pot and stew for about 3 minutes, then open the lid and stir fry for about 10 second.

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

Put about 8 bowls of clear water in the iron pot, and when it is boiled to a large extent, put the pig's head in, cover it for about 3 minutes, take it out, rinse it with clear water, and hang it in a ventilated place to dry.

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

Put the pig's head in salt water, cover it and cook for about half an hour, then take it out and eat it.