Ingredients: 500 grams of pork head.

Seasoning: 5 grams of pepper, 5 grams of cinnamon, 3 grams of cloves, 3 grams of star anise, 5 grams of white sugar, 4 grams of pepper, 50 grams of salt, 50 grams of soy sauce, 5 grams of white wine, 3 grams of white vinegar .

Method:

1. Use charcoal fire to burn the uncleaned pig hair, soak it in water for about 5 minutes, use a knife to scrape the skin surface, use pliers to remove the remaining hair, and use Rub salt all over the inner and outer layers and marinate for about 15 minutes;

2. Put about 8 bowls of water in an iron pot, cook until it boils, add the pork head, cover and boil for about 3 minutes, Take it out, rinse it with water, and hang it in a ventilated place to dry;

3. Put the seasonings in a perforated cloth bag and tie the bag to prevent leakage. Put it in a pot and fill it with 5 bowls of water. After boiling for about half an hour, add sugar, pepper, white vinegar, light soy sauce and wine to prepare the brine;

4. Put the pork head meat into the brine, cover and cook for about half an hour , take it out and it is ready to eat;

5. The remaining brine can be used to continue making other brine foods such as cuttlefish and eggs.