Ingredients: pig head 1 piece.

Accessories: half a spoonful of salt, six fragrant leaves, two cinnamon, four angelica dahurica, two galangals, six cloves, one teaspoon of fennel, one tsaoko, 0/0 dried chili/kloc-0, 20 crystal sugar, half a spoonful of soy sauce, one teaspoon of light soy sauce, one teaspoon of cooking wine, four scallions, four slices of ginger, one teaspoon of pepper and eighty-four.

Steps:

1, clean the pig head and soak it for two hours.

2, clean into the pot, add ginger slices and cooking wine to boil, remove the floating foam and clean it again.

3. Put the blanched pork head into the pot, add ginger slices, onion segments, half a spoonful of salt (anise cinnamon, fragrant leaves, clove, fennel, fennel, pepper, dried pepper, angelica dahurica), half a spoonful of soy sauce, one spoonful of soy sauce, and twenty crystal sugar flavors. The fire is half an hour, and the fire is one hour, and it is stuffy all night. A stuffy night doesn't need a fire, just turn it off.

4. The pig's head that has been boring for one night can be taken out.

5, deboning the pig's head, and then set the plate. If you eat it, you can braised it in cold sauce.