Cut the pig head in half from the middle, put it in the pot and boil it in salt water for 1 hour. (Made with salt water, stock 20 pounds. Bark, star anise, grass fruit, angelica angelica, and white buckle. 300 grams each of Cyperus cyperus, wolfberry, and star anise, 50 grams each of bay leaves and tangerine peel, 100 grams of Chinese rose, 500 grams of Indian rose, 200 grams of salt, 200 grams of MSG and chicken essence, 500 grams of light soy sauce. 200 grams of smoked ginger, 1000 grams of ginger). The pig head is fried in a pot until golden brown and steamed for 2 hours. Pour 50 grams of rapeseed oil, 30 grams of chopped ginger and garlic, 50 grams of dried chili peppers and 10 grams of fermented black beans on the pig's head. This dish is an innovation of Sichuan cuisine in recent years. It gives people a sense of happiness. This dish must be included in wedding banquets in many hotels...

There are two flavors: one is spicy and spicy Fragrance type, the other is spicy black bean type. Here's how he does it. Ingredients: half a fresh pig head (seared with a gun, washed and set aside) 500 grams of red pepper rings, 10 grams of millet pepper rings, 25 grams each of chopped ginger and garlic, 30 grams of chopped green onions, seasonings: Fresh dew, spicy fresh dew, Maggi fresh, rattan pepper oil, sesame oil, monosodium glutamate, chicken essence, sugar production method (fresh dew and spicy) Clean the pig head, put it in the brine for 45 minutes, take it out, and steam it for 1 After 2 hours (Bazeng cold dish is also acceptable), plate it. Add oil to the wok, chop the ginger and garlic into millet and pepper, stir-fry the red bell pepper, add fresh dew, spicy fresh dew, Maggi Xian, MSG, chicken essence, and sugar to taste and thicken the gravy. Finally, add vine pepper oil and sesame oil. Arrange on a plate and sprinkle with chopped green onions and mascots, and serve.

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