1. Lamb bones are blanched for later use.
2. The soup bag was opened and soaked in water (I only used half of Luo Han Guo).
3. Put the blanched lamb bones into the pressure cooker.
4. Put the soaked soup again.
5. Finally put in the cut corn.
6. Pour half a pot of clean water, cover the pot and boil on high heat.
7. Turn off the heat for about half an hour and add a little salt before drinking.
