Place the pig head on an open flame to grill the skin, then put it in warm water and scrape off the burnt surface with a small knife. Rinse with clean water. Use a machete to split open the center of the skull, remove the brain marrow, wash it with clean water, boil it in a pot until it is 80% ripe, take it out and put it in cold boiling water. After cooling, remove the bones and put it in cold boiling water. Before consumption, slice the pork head into thin slices (the thinner the better), then pour the slices into cold boiling water and float for 1 hour. Mix sesame sauce and chili oil in a bowl, then add sweet soy sauce, soy sauce, vinegar, garlic paste, minced ginger and scallions, salt, and monosodium glutamate. Mix well. Drain the meat slices from the water and put them on a plate. Sprinkle sesame seeds and cilantro powder on top, pour the sauce evenly over the meat, mix well and taste before eating.