1. Clean the pig's hair with charcoal fire, soak it in water for about 5 minutes, scrape off the skin surface with a knife, pull out the unclean hair with pliers, wipe the inner and outer surfaces with salt, and marinate for about 15 minutes.

2. Put clear water in the iron pot, boil until it is wide open, add the pork head, open the lid for about 3 minutes, take it out, rinse it with clear water, and hang it in a ventilated place to dry.

3. Put the seasoning into the perforated cloth seam bag, tie the bag mouth tightly to avoid leakage, put it into the pot, pour clean water, cook for half an hour, and then add sugar, pepper, white vinegar, soy sauce and wine to get the complete brine.

4. Put the pig's head in the brine, cover it and cook for about half an hour, then take it out.