Cured pig head meat, salted meat, air-dried meat

Remove the hair from the pig head meat. I use a small gas flame to cook it slightly, and then scrape it.

Add salt, five-spice powder, and chili powder to the pot, stir-fry over medium-low heat until the color changes and the aroma is released.

Mix baijiu, soy sauce, and white sugar into a sauce.

Wash the jar clean and let it dry.

Apply the seasoning sauce to the pork head meat.

While hot, spread the pepper and salt on the pig's head meat, massaging as you apply, making sure it's all covered.

All the pork heads are prepared and placed in the jar, the remaining seasoning sauce and pepper salt poured on top, then sealed.

After marinating for two to three days, turn it over so the bottom is on top, then marinate for another three to four days, and it can be hung up to dry.