Pig's head: 1, salt: half a spoonful, fragrant leaves: six, cinnamon: two, angelica dahurica: four, galangal: two, clove: six, fennel: one teaspoon, tsaoko: one, dried pepper: 10, rock sugar: 20, soy sauce.
1. Clean the pig's head and soak it in clear water for two hours.
2. Pour a proper amount of water into the pot, add ginger slices and cooking wine, put the pig's head to boil, remove and drain.
3. Pour water into another pot, put the pig's head, and then add all the materials in turn.
Cook on high fire for half an hour, then turn to low fire for one hour, and then turn off the fire for one night.
5. After marinating, remove the bones and set the plate.