Add bittern into a pot or barrel to make bittern, 2 barrels of clear water, 500g of ginger, 3kg of pig bones, 2 chicken racks, and half a catty of duck. Boil with strong fire, remove floating foam, reduce the fire to 1 hour, split the pig's head in half, add bittern, add spices, 50g of star anise, 50g of pepper, 20g of fennel and 20g of tsaoko. Radix Angelicae Dahuricae15g, Folium Cinnamomi Japonici10g, Pericarpium Citri Reticulatae15g, Flos Caryophylli10g, Amomum villosum 20g, Fructus Piperis15g, Rhizoma Alpiniae Officinalis15g, and Radix Astragali.
Take out the pig's head, take out the pig's head bone with clean pliers, then add brine, low fire brine, add sugar color, marinate for about 1 hour, don't take it out, leave it for half an hour, slice the marinated pig's head, and add shallots, garlic juice, vinegar, sesame oil and coriander.