1, buy a big boneless elbow and split it in two. Cut with a knife every four or five centimeters. Don't cut it completely and stick it on the skin. It's easier to taste and roll up. Sprinkle with salt, thirteen spices, Jiang Mo and pepper, rub and massage, and make sure to marinate evenly everywhere. Cover and marinate for two days.

2. Carefully remove the pepper first, then roll the hoof parallel to the cutting direction, tie it tightly with cotton thread, tie it horizontally and vertically, and wrap the meat with skin as much as possible.

3. put it into an electric pressure cooker and add the amount of water that can pass the meat. Salt, soy sauce, soy sauce, braised pork, sugar, and beef tendon selection procedures. Don't take it out immediately after cooking, at least soak it for half a day to taste it.

4. Take it out and put it in a fresh-keeping bag and refrigerate overnight.

5. Take out the tied hoof, remove the cotton thread and slice evenly. It is spiced when eaten directly, and it is better with dipping sauce: garlic is mashed with salt, and oyster sauce, balsamic vinegar, sesame oil and red oil are added and stirred evenly.