How to make Hakka brine pig head?

Braised pork head raw materials and formula 25kg fennel 13g pepper 35g onion (clean) 500g aniseed 50g fresh ginger 125g cinnamon 75g salt 1.25kg production process (1) Remove the hair on the pig head, dig out impurities such as ear hair and wash it clean. Then dig out the mouth strips, split the pig's head, take out the pig's brain, soak it in clear water, drain the blood stains, and then soak it in water at 80℃ 15~20min. (2) Before filling the pot, check the tenderness of the pig head. Put the old one on the bottom and the tender one on the top. Then add water and seasoning. First, cook with high fire, 1h, then switch to low fire, and cook for 2 ~ 3 hours before and after, subject to being able to peel off the flesh and blood by hand. It is important to master the temperature and time. If the fire is big and lasts for a long time, the pig's head will be boiled and the output will be reduced. Small fire, short time, poor color, fragrance and taste of products. (3) After the pig head is out of the pot, remove the bones and ladders, dig out the eyeballs, and then put the meat into the original pot to cook. Cooking back to the pot is to make the pork head taste again and achieve the purpose of disinfection. Cook on low heat 15 minutes. Materials for making braised pork head: main ingredients: pork head 500g seasoning: pepper 5g, cinnamon 5g, clove 3g, star anise 3g, sugar 5g, pepper 4g, salt 50g, soy sauce 50g, white wine 5g and white vinegar 3g: 1. Burn the unclean pig hair with charcoal fire and soak it for about 5 minutes. 2. Put about 8 bowls of clear water in the iron pot, boil until it is wide open, add the pig's head, cover it for about 3 minutes, take it out, rinse it with clear water, and hang it in a ventilated place to dry. 3. Sew the seasoning in a porous cloth bag, tie the bag mouth tightly to avoid leakage, put it in a pot, add 5 bowls of clear water, cook for about half an hour, and then add sugar, pepper, white vinegar, soy sauce and wine to make a complete brine. 4. Put the pig's head in the brine, cover it and cook for about half an hour, then take it out for eating. 5. The remaining salt water can be used for further processing or other salt water foods, such as squid and eggs.