In Sichuan, a dish called "Good Luck" is usually cooked during the Spring Festival. How is it made?

Divide the pig's head into two parts from the middle, put it into salt water after boiling water 1 hour, (salt water production, 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. 200g salt, 200g monosodium glutamate chicken essence, 500g soy sauce, 200g soy sauce, ginger1000g). Pan-fry pig's head until golden brown and steam for 2 hours. Pour 50 grams of rapeseed oil, 30 grams of chopped ginger and garlic, 50 grams of dried pepper and fermented black beans 10 grams on the pig head. This dish is an innovative work of Sichuan cuisine in recent years, giving people a sense of happiness. Many hotel wedding banquets must include it. .....

There are two flavors: one is spicy and delicious, and the other is spicy lobster sauce. That's what he did. Ingredients: half a fresh pig's head (burned with a musket, washed for later use), 500g red pepper ring, 10...0g minced ginger and garlic, 25g chopped green onion, 30g seasoning: fresh dew, spicy dew, fresh and fragrant, rattan pepper oil, sesame oil, monosodium glutamate, chicken essence and sugar. The pig's head is cleaned. Put oil in a wok, chop ginger and garlic into millet pepper, stir-fry raw red pepper, add fresh dew, spicy fresh dew, fresh fragrance, monosodium glutamate, chicken essence and white sugar, thicken, finally add rattan pepper oil and sesame oil, put on a plate, and sprinkle with chopped green onion and mascot.

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