1. After the pork head is cleaned, put it into the pot, add a few slices of ginger, a little white wine, add water and boil for 10 minutes to pick up, pour off the water, and use eyebrow clips to pluck the surface of the pig's head.
2. Put the boiled pork head in the pot again, add star anise, tangerine peel, ginger slices, and shallots.
3. Add the water with the meat plane, add the dark soy sauce, light soy sauce, oyster sauce, salt, rock sugar, bring to a boil and turn to medium heat.
4. Turn the pork head over when it's one-third of the water left.
5. When the broth is almost dried, turn off the heat.
6. Serve it out and let it cool before cutting.
7. Finished picture.
Tips:1. Pork head meat has a lot of hairs, so it is easier to boil it in water and pluck it, or burn it with fire.
2. I used to think it would look better if you put more soy sauces in color, but now I know that you can't put too many soy sauces.
