1. half a pig's head, cut into several large pieces with a knife, not cut, pressure cooker can not be loaded. My strength is too small, this work by my mom on behalf of the work.

2. Boil water in the pot, put the pig's head inside the blanch, skimming off the blood foam. Blanching is a common method of pre-preparation before the sauce, its purpose is to exclude blood stains and stinky odor. Pig head after such treatment, and then into the sauce system, the finished product surface clean, mellow flavor, good quality.

3. Add water to the pressure cooker, put the blanched pig's head, add green onion leaves, ginger, salt and soy sauce and sauce steak stew seasoning. This bag of ingredients can do ten pounds of meat, so I only poured a third.

4. pressure cooker gas pressure for fifteen minutes, turn off the fire. Wait for the gas to release the net after opening the lid of the pot, the ears out, because the pig's ears are thin, easy to cook, pressed too soft and rotten will lose the crispiness. The rest of the pig's head to turn a little bit, cover the pot tightly and continue to fire and press for fifteen minutes. Turn off the heat and when the head meat is not hot, separate the bones from the meat.

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