1. Remove the outer green rind from the watermelon rind, cut into long strips, and sun dry.
2. Soak the watermelon rind in water for half an hour in advance.
3. Soak the yuba knot with water in advance.
4. Cut green onions into small pieces.
5. Wrap the pepper, tangerine peel, aniseed, dried chili, and bay leaves.
6. Rinse the neck bone several times under the faucet.
7. Put the neck bone in the pot, blanch the blood in boiling water, and remove it for later use.
8. Put the right amount of oil and sugar in the pot and stir constantly.
9. When the sugar melts in the oil and bubbling, pour it into the pork neck bone.
10. Turn to low heat and stir fry. Add green onions, soy sauce, salt, and cooking wine.
11. Pour all into an electric pressure cooker, add water, put the watermelon peel and yuba knot on the top, and screw the button onto the ribs.
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