1. Ingredients for pig head meat: pork elbow or back elbow, green onions, ginger slices, 1 star anise, cooking wine, salt, sugar, nutmeg.

Production process: 1. Debone the pork elbow and marinate it overnight with salt, sugar, cooking wine, green onions and ginger.

2. Put the marinated elbow into a casserole, add cooking wine, water, salt, aniseed, onion, ginger, a little sugar, and nutmeg and cook.

3. When cooked, turn off the heat and soak in the soup for 3-4 hours to let the flavor develop.

4. Then pick up the elbow, roll the skin outward, and roll a layer of gauze for steamed buns on the outside. The roll is tightly tied with a thread, and the outside can be wrapped with a layer of plastic wrap, which is more hygienic.

5. Finally, place the elbows wrapped in layers on a stainless steel flat plate, and press a particularly heavy stone on top for 8-10 hours.

6. Untie the pressed elbows, cut into thin slices with a knife, mix with minced garlic, light soy sauce, vinegar and sesame oil for dipping.

Tip: It’s best to make it in the winter so the meat doesn’t go bad.

2. Ingredients for pig head plate meat: 25kg pig head, 13g fennel, 35g pepper, 500g green onion (net), 50g aniseed, 125g fresh ginger, 75g cinnamon, 1.25kg salt. Production process: 1. First remove the hair on the pig head, dig it out

Remove ear hair and other debris and wash them clean.

Then dig out the strips, split the pig head, take out the pig brain, soak it in clean water, drain out the blood stains, and then soak it in water with a temperature of 80°C for 15 to 20 minutes.

2. Check the tenderness of the pig head before loading it into the pot. Put the older ones at the bottom and the tender ones at the top.

Then add water and seasonings.

Boil over high heat first, then switch to low heat after 1 hour, and cook for 2 to 3 hours until the bones and flesh can be peeled off with your hands.

It is very important to master the heat and time. If the heat is high and the time is long, the pig head will be boiled and the yield will be reduced; if the heat is low and the time is short, the color, aroma and taste of the product will be poor.

3. After the pig head is out of the pot, remove the bones and ladder, dig out the eyeballs, and then put the meat into the original pot to cook.

The purpose of recooking the pork head meat is to re-introduce the flavor and achieve disinfection.

Cook over low heat for 15 minutes.

3. Pig head plate meat 1. Cut half of the pig head into several large pieces with a knife. This is to facilitate loading into the pressure cooker.

2. Boil water in a pot, blanch the pig head in it, and skim off the blood.

Blanching is a common method for pre-making sauce. Its purpose is to eliminate blood stains and fishy smell.

After the pig head is processed in this way, it is then put into sauce. The finished product has a smooth surface, a mellow taste and good quality.

3. Add water to the pressure cooker, add the blanched pig head, green onion leaves, ginger slices, salt, soy sauce and soy sauce stew seasoning.

This bag of ingredients can make ten pounds of meat, so I only poured a third of it.

4. When the pressure cooker starts to steam, wait for 15 minutes and then turn off the heat.

After the air is released, open the lid of the pot and take out the ears. Because pig ears are thin and easy to cook, if they are pressed too soft and rotten, they will lose their crispiness.

Turn the remaining pig head over, cover the pot tightly and continue to cook over high heat for 15 minutes.

Turn off the heat and when the meat is no longer hot, separate the bones from the meat.

5. Put the boneless meat into the soup pot, continue to cook for 5 minutes, turn off the heat and wait until it cools before taking it out.

4. Ingredients for the ancient method of pressing pig head meat: 3 pig heads, 2 pieces of pig skin, and 4 pieces of dried tofu skin.

Ingredients a: (1000g cooking wine, 500g salt, 300g MSG, 200g each of star anise and Sichuan peppercorns, 100g each of onion, ginger and Chaotian pepper, 50g bay leaves), 20g minced garlic, 50g light soy sauce.

Production process: 1. Remove the hair from the pig head with fire, brush it clean, soak it in cold water for 1 hour, and scald it in a pot for 15 minutes.

2. Take a large soup bucket, pour 25 kilograms of water, put in the pig head, add ingredient a and bring to a boil over high heat, then reduce to a simmer and simmer for 3 hours until the pig head meat falls off the bones.

3. Remove the pork bones and fat, take a square plate, cut off the bottom of the pig skin, chop the pork, neatly place it on the pig skin, spread the dried tofu skin on the pork, steam it in the steamer for 20 minutes, take it out.

Take another plate and place it on the steamed pork for 6 hours, then refrigerate it in the refrigerator for 2 to 3 hours.

4. When eating, take the pressed pork, slice it and put it on a plate, then add it with the light soy sauce/garlic unseasoned sauce.