Boil the cooked pig's head and skull in a clear water pot, skim the floating foam and cook until it is seven-cooked. Take it out to cool, change the pieces, and pour the soup into the basin for clarification.
In addition, put a clean pot on fire, add sugar and fry until brown, and put it in a bowl for later use. Then put the clarified original soup into the pot, add the pork head meat, and add sugar, soy sauce, white sugar, refined salt and Shaoxing wine to adjust the color. Put star anise, pepper, fennel, clove, cinnamon and onion ginger into gauze bags, tie them tightly and put them in a pot. Simmer the pig's head with low fire until it is crisp and rotten, remove the oil slick, and then simmer with high fire until the soup becomes thick.
Put the pig's head meat in the boiled jelly. Cooling is ice meat.