1. Soak the shark fin in clean water for several hours (it should have been boiled in boiling water).
2. Wash the bamboo fungus clean with water.
3. Put the pork bones flying over the water into the pressure cooker.
4. Put shark fin, bamboo fungus, tangerine peel, and ginger in sequence.
5. Pour half a pot of water and boil on high heat for half an hour. Turn to medium and low heat and continue for two to three hours. After seasoning, turn off the heat.
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