1. Clean and split the pig head, and cut off the ear rings, canthus of the eyes, lymph nodes, nose cartilage and debris.

Pig brains are used for other purposes.

Cut the boneless pork head into 5 pieces, put it into clean water, scrape and wash it repeatedly to remove all debris and blood, then blanch it in a pot of water for 20 minutes, then take it out and wash it; 2. Rinse the blanched water

Boil the pig head meat together with the skull in a pot of water, skim off the foam, and cook until cooked.

Take it out and let it cool slightly, change it into chess pieces, pour the soup into a basin to clarify and set aside for later use; 3. Take a clean pot and heat it up, add sugar and fry until it turns into sugar color, put it into a bowl and set aside for later use.

Then put the clarified original soup into the pot, add the pork head meat, add sugar color, soy sauce, white sugar, refined salt, and Shaoxing wine to adjust the color.

Use a gauze bag to put star anise, peppercorns, fennel, cloves, cinnamon, green onion and ginger, tie them up and put them into a pot. Simmer the pork head meat over low heat until crispy, remove the floating oil, and then thicken the soup over high heat.

Food characteristics: ruddy color, glutinous and mellow aroma, moderate salty and sweet, fat but not greasy.

White-cut pork head with garlic paste: Boil the pork head for 7 minutes and only add salt. Let it cool and cut into thin slices. Mix with minced onion (green garlic), minced garlic, light soy sauce, balsamic vinegar, chili oil, sesame oil, monosodium glutamate and coriander.

The food is crispy and chewy, making it an excellent dish to go with wine.