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

2. Put clear water in the wok, 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 salt water, cover it and cook for about half an hour, then take it out.