1. Two big bones, put in a pot of cold water and turn on the fire to remove the blood
2. After removing the blood, pick it up and put it in a pressure cooker. Put 2 slices of ginger and a few peppers in the pot. And put a few drops of white vinegar. The purpose of the vinegar is for the calcium in the bones to escape into the soup.
3. Cut the red and white radishes into chunks with a hob for later use
4. After pressing the bones for ten minutes, add the red and white radishes. After hearing the jet, turn off the heat and press for 3 minutes.
5. Open the lid, add the wolfberry, add salt and chicken essence
Tips:Put a few drops of white vinegar while pressing the bones to allow the calcium to be fully released.
