1. Ingredients: tube bones (washed and blanched), Pugua (washed, peeled and cut into pieces)
2. Put the blanched bone into the pressure cooker.
3. Afterwards, add some clean water.
4. Add the right amount of cooking wine.
5. Cover the lid and cook for 20 minutes on medium-low heat, then turn off the heat.
6. Open the lid after simmering until exhausted.
7. Next, add the cut puffballs and boil until the puffballs are cooked and soft.
8. Then, add an appropriate amount of salt.
9. Add the right amount of MSG.
10. Stir the seasoning well and serve.
