1. Wash the pigskin and pork elbow, put it in a pressure cooker, add various seasonings to cover it, and turn the switch to the meat and tendon.

2. Press the meat, air-cool the sauce meat and shred it, and cut the skin into small strips.

3. put the skin and meat into the pot, pour the broth into the pot, and then add the right amount of water. Cook for 40 minutes.

4. Sprinkle a proper amount of chopped green onion before taking out the pot. When the skin is soft and rotten, you can take out the pot. After taking out the pot, pour it into a container and place it for one day. The meat can be eaten the next day when it is frozen and firm. If it is not strong, you can cook it again.

5. Cut into pieces and plate, even the meat with skin can be eaten, so the amount is large.