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, join the cut radishes.
8. Cover and cook for 2 minutes, then turn off the heat.
9. Open the lid after simmering until exhausted.
10. Then, add an appropriate amount of salt.
11. Add the right amount of MSG.
12. Season to mix and serve.
