Ingredients: pig head, pig's trotters, 3 pounds of sugar, 3 pounds of salt, dried spice packs (50 grams each of star anise, Sichuan peppercorns, pepper, bay leaves, and cumin, 25 grams each of galangal, tangerine peel, amomum villosum, grass fruit, and cinnamon)

100g chilli wedges.

Production process: Heat a rosin pot and pluck the hair off the pig's head and feet.

Then use a knife or ax to split the pig's head, soak it in cold water and wash it.

Dissolve 3 pounds of white sugar in a wok and boil until the sugar color becomes brown.

After the sugar color is boiled, pour it into the brine pot.

For the brine, use old brine soup from another store and homemade bone broth (usually a ratio of 1:3). Add ten kilograms of brine to one kilogram of salt, add spice packets, pepper wedges, etc.

After boiling, add the pork cubes and cook over low heat for more than an hour.

The finished braised pork is bright red in color and has a salty taste.

After preparing these tasks, you can make Roujiamo.

Ingredients: One steamed pancake, 100 grams of braised pork, three cloves of garlic, and one green pepper.

Operation process: Cut the sesame seed cakes open, cut the braised pork into thin slices, smash the garlic, peel the green pepper and remove the cloud seeds, and cut into shreds with a horizontal knife.

Rinse the meat slices in the stewed soup and stuff them into the cake cavity with the big tagines and shredded green peppers.