1. After washing the pipa bones, add cooking wine to remove the fishy smell, and a spoonful of sweet potato powder to make the meat tender.
2. Put the peppercorns into a small bag, and after the stew, you can pick them out and throw them out of the bag, just to take the flavor of pepper.
3. Put mung beans, lilies, lotus roots, pipa bones, ginger, and pepper buns in a pressure cooker, pour two spoons of vinegar, this is to help the calcium in the bones to precipitate. Press the stew button to simmer.
4. The mung bean stew is blooming! Put oil-absorbing paper into the pot to absorb the oil on the surface.
5. Just put it in the soup bowl.
Tips:Pour two spoons of vinegar into the stew to help the calcium from the bones to separate out.
