Cooking Steps

1. 

   Step1:Front view of salted pig head.

2. 

   Step2:Another

3. 

   Step3:Pig's head in soaking.

4. 

   Step4:Put water in the pot over the pig's head. Put dry pepper and white wine. White wine of any brand. It's mainly to taste.

5. 

   Step5:Put a bag of brine into the pot and cook together. The cooking time is not necessarily. It's OK to poke with chopsticks. It can't be too rotten.

6. 

   Step6:When it's cooked, pull it out. Stir the meat immediately. Otherwise, it's hard to stir it when it's cold. But be careful to scald your hands. Use all the tools you think you can. Remove the meat. Be careful and safe with the knife. It's better to have the skin intact. You can also cut off a little more fat on the skin. After all the meat is removed, put the meat on the skin. Then roll up the skin. Be careful to roll it tight. Roll it tight as much as possible. There is also a point to pay attention to - it is inevitable that there will be some small bones in the meat. When cutting and eating, you must be careful of the small bones.

7. 

   Step7:Wrap the mesh (dad's crab bag. Strong, but be sure to clean it) on the outside of the meat roll. Tie it tightly with the washed hemp rope. It can be any shape. It's so convenient.

8. 

   Step8:Put the bundled meat rolls in the middle of the upper and lower vegetable boards, and then put heavy weights on one vegetable board. I use the old stone pier. One night. It's OK.

9. 

   Step9:The meat roll with the mesh removed.

10. 

    Step10:Cut the face. You can also chop up the meat and roll it in the skin; the pig ear father didn't put it. He said he would keep it for his niece.