2. Boil water and cooking wine until there is no blood, remove them and rinse them with water.

3. Scrape the pigskin with a knife while it is hot, scrape off the fat and wash it.

4. Put the pork elbow into the pressure cooker until the water does not reach the pork elbow, mash the ginger, tie the onion, put the pepper into the seasoning bag, put it into the pressure cooker, and cook the cooking wine for 30 minutes.

5. Take out the pig elbow and remove the bone.

6. Take out the seasoning bag in the soup, pour the soup into the wok, add salt and chicken essence to taste, and stew for another ten minutes to make the pork elbow taste.

7. After cooling, roll it into a roll with plastic wrap and put it in the refrigerator for one night (or three hours).

8. When eating, take out the thick slices cut into half a centimeter, put soy sauce, balsamic vinegar, sesame oil, minced garlic and Chili oil into a small bowl, mix them into sauce, and serve them with elbows.

Private tip: 1, when the elbow joint is boned, be sure to keep a good figure so as not to affect its beauty.

You must scrape off the fat when processing the skin. You can cook it until it is half cooked and scrape it with a knife to avoid oil spillage.