Preparation materials: pig head; Onions; Garlic; Salt; Oil; Packaging with pepper; Illicium verum; Cinnamon bark; pork skin

Step 1: Clean the bought pig head with a blowtorch, soak it overnight, and brush off the burnt color on the surface with a hard brush. Because this pig's head weighs more than 30 kilograms and is cooked in three times. Put the cut pig's head into the pot, put it into the material bag, turn to low heat and cook for about three or four hours, add salt in the middle and take it out. In order to make the stew chewy, you can put a little skin, remove the fat from the skin and cook for about half an hour;

Step 2: Boning the cooked pig head. If the meat is cold, it is best to put it on a steamer and heat it properly or cook it for a while, so that the stew will stick to the pot easily.

Step 3: cut the pig's head meat and skin into small pieces;

Step 4: add thirteen spices, soy sauce, onion and garlic foam, put the cut meat on the drawer cloth while it is hot, wrap it tightly, and wrap it tightly with a washed rope;

Step 5: cover the cutting board, then put a bucket or a heavy object filled with water for compaction, and disassemble it after 12 hours;

Step 6: Stew the pig's head successfully. The stew is pressed hard and the oil pressure is gone. It is not greasy. When I was a child, it tasted delicious!