500 grams of pig head meat.

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.

Exercise:

1. Wash the unwashed pig hair with charcoal fire, soak it in clear water for about 5 minutes, scrape the skin with a knife, pull out the unwashed hair with pliers, wipe the inner and outer surfaces with salt, and marinate it for about 15 minutes;

2. Put about 8 bowls of clear water into the iron pot, boil until it is wide open, add the pork head, cover it for about 3 minutes, take it out, rinse it with clear water, and hang it in a ventilated place to dry;

3. Sew the seasoning into the bag with a porous cloth, tie the bag tightly, put it into the pot, add 5 bowls of clear water, cook for about half an hour, and then add sugar, pepper, white vinegar, soy sauce and wine to make a complete brine;

4. Put the pig's head meat in the brine, cover it and cook for about half an hour, then take it out for eating;

5. The remaining salt water can be used for further processing or other salt water foods, such as squid and eggs.