Here is an introduction to the deboning method of pig head and cooked pig head. The method of deboning pig's head is: first, we need to prepare a pig's head, then we take out a knife and carefully cut it along the pig's jaw.

After cutting off the jaw, we can slowly cut off some small meat along the inside with a knife. Attention should be paid to gentle movements here. If you encounter small fresh meat that is not easy to cut, you can pick it out with tweezers.

After completing this step, we can use our large tools, cut the knife from the root with a machete, and slowly split the sides of the pig's head along the corners of the mouth. At this time, most of the whole skull has been exposed in front of us.

At this time, we should pay attention to the decisive process, otherwise there will be bone grafting, which will increase the difficulty of debonding. At this time, we can slowly scrape from the bridge of the nose to the nose with a knife.

In contrast, cooked pig heads are easier to bone. First, we clean the pig's head, split it, cut off earrings, canthus, lymph nodes, nasal cartilage and other debris, and then put it in the pot for several hours.

After waiting for several hours, we took the pig's head out of the pot. At this time, after several hours of cooking, the connection between the meat and bones of the pig's head is basically gone. At this time, we can take out the bones ourselves, which is very convenient.