1. Wash the lamb bones and soak in water for 20 minutes, then add ginger slices, cooking wine, and blanch water to remove foam. Remove the flesh when there is no blood.
2. Put enough water in the pressure cooker to open the onion, ginger, and lamb bones.
3. Add 20 seafood soy sauce, 1 star anise, a few peppers, some salt, and a few coriander.
4. Simmer for 30 minutes after boiling.
5. Pick out all the seasoning cubes that you put before, put it on a plate, and put a little white pepper and coriander.
Tips:This method removes the oil and fat, the meat is rotten and the soup is fresh, and the remaining large pot of lamb soup can be stewed with radishes, and it is very fresh for noodle soup.
