1. Material: 500g pig head, 5g pepper, 5g cinnamon, 3g clove, 3g star anise, 5g sugar, 4g pepper, 50g salt, 50g soy sauce, 5g white wine and 3g white vinegar.
2. Practice: Clean the unclean pig hair with charcoal fire, soak it in clear water for about 5 minutes, scrape the skin with a knife, pull out the unclean hair with pliers, wipe the inner and outer surfaces with salt, and marinate it for about 15 minutes.
3. Put clear water in the wok, boil until it is wide open, add the pork head, cover it for about 3 minutes, take it out, rinse it with clear water, and hang it in a ventilated place to dry.
4. Sew the seasoning into the bag with porous cloth, tie the bag tightly, put it into the pot, inject clean water, cook for half an hour, and then add sugar, pepper, white vinegar, soy sauce and wine to make a complete brine.
5. Put the pig's head meat into the brine, cover it and cook for about half an hour, then take it out.