1. Blanch the bones of the sheep to remove the blood.
2. Clean and drain for later use.
3. Ingredients to be prepared: sliced ginger, crushed white peppercorns with a knife.
4. Prepare the white radish, peel it, and cut into pieces with a hob.
5. Put the lamb bones into the pressure cooker, add the ingredients, drip a few drops of cooking wine, and then add an appropriate amount of water (add enough at a time, don't add it halfway).
6. Cover, press the soup button, 30 minutes.
7. The soup from the pressure cooker is clear, mainly boiled bones.
8. Pour the soup, bones and water in the pressure cooker into a tile soup pot and boil for 40 minutes.
9. It smells good when it opens.
10. Add the radish cubes and simmer for 15 minutes on medium-low heat.
11. When it comes out of the pot, add a few medlars, add salt, chicken powder, and adjust the taste.
12. Put a little green onion and coriander in the soup bowl, and pour into the boiled lamb bone soup, the aroma is strong and tangy.
