This is simple. I am a chef myself, and my method is simple and practical:

1. Clean the pig head and cut it open from the middle with a boning knife.

2. Put the chopped pig head into a pot of cold water and boil it, skim off the blood foam, take out the pig head and set aside.

3. Prepare the miso soup: fill the pot with water, add Laowangtou meat buns, salt, sugar, MSG, dark soy sauce, scallions, ginger, cooking wine, star anise, red yeast powder, sugar color Appropriate amount of each. (The above can be bought in the market)

4. Put the cut pig head into the sauce pot and cook for about 40 minutes (depending on the age and tenderness of the pig). Use chopsticks to insert lightly. There will be no blood when inserting. It will be cooked when it flows out.

5. Remove the bones and serve!

Everyone agrees that the cooked food I make is good, although the recipe is not complicated!