Method:

1. Cut half of the pig head into several large pieces with a knife. If you don’t chop it, it won’t work. The pressure cooker won’t fit.

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 out a third of it.

4. After the pressure cooker releases steam, press it for fifteen 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 for fifteen 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 five minutes, turn off the heat and wait until it cools before taking it out.