Pick the pig's ear first. Never wash pig's head meat, it is easy to deteriorate after washing and pickling. Shred ginger, cut green onions into sections, and then prepare 50 grams of star anise and 50 grams of red pepper. When the pan is hot, add onion and ginger and stir-fry until dry.
After frying, add 1.5 Jin of salt to the pig head, and the ratio of salt to pig head is 5: 1. Then, add star anise, stir-fry all spices with a small torch until the salt is slightly yellow, and take it out to cool for later use.
Then apply the fried spice salt to the surface of the pig head, both inside and outside. Adding high-alcohol liquor while applying spice salt can remove the fishy smell, enhance the flavor and prolong the shelf life. The pig tongue is also marinated together, then wrapped with plastic wrap, marinated at room temperature for about a week, and turned over every day.
When the curing time comes, remove the curing accessories. If the pig's head is too big, hang it in half with an iron hook and hang it outside to bask in a star or so. Take it back when it rains, and let the pig's tongue dry outside together. After the first day or two, the curing water dripped, and a basin was placed below to catch the water.
When the sun comes out, soak half of it in cold water 12 hour, and stick your tongue in it. When it's time to soak, put it outside to dry the water, so it tastes better.