1. Soak the bones in clean water for about 1 hour, and then wash them for later use. (This step is to remove part of the blood)
2. Put the bones in a pot of cold water, add ginger slices, and slowly boil the bleeding foam on a low heat.
3. After blanching, rinse with cold water several times to remove blood foam on the surface of the bone.
4. Wash the pickles and tear them into small pieces for later use.
5. Wash the bitter gourd, cut the bitter gourd in half and remove the core and seeds, and then cut the bitter gourd with an oblique knife.
6. Soak the soybeans 2 hours in advance.
7. Put all the ingredients in the pressure cooker.
8. Pour in boiling water and cover the surface of the ingredients a little more. Turn on high heat. After the pressure cooker is SAIC, cook on high heat for 5 minutes, and then turn to low heat and cook for about 30 minutes. There is no need to add salt to taste, and the pickles themselves have salt.
9. Finished picture.
10. Finished picture.
Tips:1. Blanching: Boil with a small fire will better force the blood in the bones.
2. If you want to make the soup clear and transparent, you must wash it with water several times after blanching. This is my experience.
3. Pickles are made every year in my hometown. I will share the recipe with you next time 😘😘😘.
