Split the pig's head in half from the middle, put it in brine after boiling water 1 hour, (made of brine, 20 kg in stock. 300g of bark, Illicium verum, Amomum tsaoko, Radix Angelicae Dahuricae, Rhizoma Typhonii, Rhizoma Cyperi, Fructus Lycii and Illicium verum, 50g of laurel leaf and dried tangerine peel, 0g of Rosa roxburghii100g, 50g of Rosa roxburghii. 200 grams of salt, 200 grams of monosodium glutamate chicken essence, 500 grams of soy sauce, 200 grams of soy sauce, ginger 1000 grams). The pig's head is fried to golden brown in a pot and steamed for 2 hours. Pour 50 grams of rapeseed oil, 30 grams of chopped ginger and garlic, 50 grams of dried peppers and 10 grams of fermented black beans on the pig head. This dish is an innovative work of Sichuan cuisine in recent years, which gives people a sense of happiness. It must be included in wedding banquets in many hotels. .....

There are two flavors: one is spicy and delicious, and the other is spicy and lobster sauce. Here's what he did. Ingredients: half a fresh pig's head (singed with a musket, washed for later use), 500g red pepper ring, 50g millet pepper ring 1 0 ... 0g chopped ginger and garlic, 25g chopped onion, 30g seasoning: fresh dew, spicy fresh dew, delicious fresh, rattan pepper oil, sesame oil, monosodium glutamate, chicken essence and sugar making method (fresh dew and spicy). Put oil in a wok, chop ginger and garlic into millet pepper, stir-fry raw red pepper, add fresh dew, spicy fresh dew, delicious fresh, monosodium glutamate, chicken essence and white sugar to thicken, finally add rattan pepper oil and sesame oil, and serve on a plate and sprinkle with chopped green onion and mascot.

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