1. Sauce the tube bones first: Soak the tube bones in clear water overnight in advance. After the blood is rinsed, put it in cold water and heat it, blanch it and drain it for later use.
2. Prepare other ingredients.
3. Put all the ingredients in the electric pressure cooker, add appropriate amount of water, select the meat program, pour out and soak in the soup after completion
4. Deboning: Take a tube of bone, and use a knife against the bone to shave the lean and fatty meat and tendons into small strips.
5. Shred cucumber, slap garlic and chop
6. Add a little salt, sugar, vinegar, sesame oil and mix well
