1.beef cut fist-sized pieces, and pork rinds together into the pot of boiling water to cook for 5-10 minutes, during which time to add a little cooking wine to go fishy

2.beef fishing, rinse with water to clean up the residual foam, pork rinds scraping fat, cut into small dices

3.

Peppercorns, star anise, nutmeg, cardamom, Angelica dahurica, sesame leaves, cloves, cinnamon, cumin, chili 2 into the seasoning box, ginger patted

4. Beef and pork skin diced into the pressure cooker, put into the seasoning box, add 2 sections of green onion, a piece of ginger, marinade 40 ml, 20 ml of black bean oil, 20 ml of soy sauce,

40 ml of cooking wine

5. Put a high degree of white wine 20 ml, 10 grams of sugar, 10 grams of salt and add 100 ml of water

6. Pressure cooker pressure for 20 minutes, stand still until natural deflation, open and turn the beef, re-pressure for 20 minutes (each home pressure cooker power is different, the first pressure if the beef with chopsticks is very easy to pinch the crushed, it is fished out, and the second time, only press the part of the tendon)

7. Put the brined meat and broth into deeper enameled pots, let it cool slightly, put on meat on the plate, press something heavy and put it in a cool place or refrigerator for more than 4 hours in winter. (The pressure should be as heavy as possible, so that the meat and meat jelly can be firm and the texture is popping, I used a very heavy cast iron pot to press it overnight)

8. Scrape off the butter, and cut it into filo-filtered slices. (The thinner the better, pressed strong enough not to worry about the meat will be scattered)

9. Drizzle some chili oil can be served