1, clean the pig's head, split it, and cut off the ear ring, corner of the eye, lymph nodes, nasal cartilage and impurities. Pig brain is used for other purposes. Cut the boneless pig's head meat into 5 pieces, put it in clean water, scrape and wash it repeatedly, blanch it in a clean water pot for 20 minutes after removing all impurities and blood stains, and then take it out and wash it; 2. Boil the boiled pig's head in a clear water pot together with the skull, skim off the floating foam and cook until it is medium-cooked. Take it out and cool it a little, change the pieces, and pour the soup into the basin for clarification; 3. Take another clean pot to get angry, add white sugar and fry it into a brown color, and put it in a bowl for later use. Then put the clarified original soup into the pot, add the pig's 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 in gauze bags, tie them and put them in a pot. Simmer the pork head with low fire until it is crisp and rotten, remove the oil slick, and then thicken the soup with high fire. Food features ruddy color, fragrant and mellow, moderate salty and sweet, fat but not greasy.