1, materials: 750g of pig's head meat and 200g of bean dregs. 20g of ginger and onion, 3g of pepper, 2g of pepper, 5g of star anise, 3g of tsaoko, 20g of cooking wine, 20g of fermented grains 1 5g, 20g of sugar syrup, 3g of salt, 20g of soy sauce, 50g of lard, 50g of monosodium glutamate1g and 50g of clear soup.

2. Wash the pig's head, remove all the hair and bone residue, put it in a clear water pot and cook it for five minutes with strong fire, then remove it, rinse it with clear water and cut it into large diamond-shaped pieces. Pat ginger and onion loosely, and use it to clean gauze. Wrap ginger, onion, pepper, star anise and tsaoko. In a big casserole, put clear soup, add cooking wine, wake up bad, ice sugar juice, salt, soy sauce and spice bag, then add pig's head bone, put the chopped pig's head meat on the pig's head bone, boil it with strong fire, and then seal the pot mouth with toilet paper and burn it for about 4 hours. The ground bean dregs are steamed in a cage for 10 minutes, taken out and cooled, wrapped in a clean cloth, and the water is squeezed out. Put the pot on fire, add lard and heat it, add bean dregs and stir-fry with low heat until the bean dregs are crisp and fragrant. Remove the straw paper from the casserole, scoop up the pig's head and put it on a plate. Pour the raw juice of the roast meat into a wok, add the fried bean dregs and monosodium glutamate, and mix well and pour it on the pig's head.