Ingredients: half a spoonful of salt, one spoonful of soy sauce, twenty crystal sugar, one spoonful of cooking wine, four slices of ginger, four slices of star anise, one tsaoko, one teaspoon of fennel, two slices of cinnamon, one teaspoon of pepper, six slices of fragrant leaves, four slices of angelica dahurica, two galangals, six cloves and ten dried peppers.

1, clean the pig head first, and then soak it in clear water for 2 hours.

2. Put ginger slices, cooking wine, water and soaked pig's head into the pot, boil it and take it out.

3. Then, put ginger slices, onion segments, soy sauce, salt, crystal sugar, soy sauce, soy sauce and blanched pig's head into a pot and cook for 90 minutes on medium heat.

4. After cooking, put it in the pot for one night (don't use fire when you are bored, just turn off the fire).

5. Finally, remove the bones from the pig's head and put them on a plate.

6. Then cut into pieces or slices, which can be eaten directly or made into cold dishes.