1. Pull the pig's head out with rosin, put it in cold water, rub it with coarse sand a few times, and then iron it with a fiery red iron to iron off all the fine hairs.

2. Break the pig's head in half with an axe, cut off the ear, put it in cold water and wash the fluff and all kinds of dirt with fine sand until it is clean.

3. Sit the pot on the fire, put the pig's head in, drown it with water, and cook it for 2 hours without any seasoning.

4. Skim the oil slick, remove the pig's head, soak it in cold water, remove the bones, and then soak the clean meat in a vat filled with cold water until it turns white.

5. Spread a clean wet cloth on the chopping board, take a piece of pig's head meat and cut it into clouds as thin as wrapping paper with a monk's hat knife (fish belly knife). The bigger the slice, the thinner the better.

6. Wash and slice cucumber.

7. Wash leeks and cut into sections.

8. Mash ginger and garlic into mud and mix with old vinegar to make juice, that is, ginger and garlic soup.

9. Put the sliced white pig's head into a small pot, add appropriate amount of refined salt, cucumber slices, leeks, ginger, garlic and sesame oil, stir well and serve.