1. Wash the keel, peel the lotus root, pepper, aniseed, and bay leaves into the seasoning box and screw it
2. Cut lotus root into pieces for later use
3. The keel is blanched again, and the dirty water is drained
4. Add water to the electric pressure cooker, add the spice box, salt, red ginseng silk, keel, lotus root, and drop a few drops of vinegar to help dissolve the calcium in the bones
5. Boil for about 30 minutes, add appropriate amount of chicken essence
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