I think I can do it myself. All you have to do is to ensure the quality of black-bone chicken and ribs (fresh, preferably local), blanch them to remove blood foam, then add the corresponding seasoning (there are seasoning bags in the supermarket) and large pieces of ginger (scattered), and cook them in a pressure cooker for 30 minutes to 1 hour; Or turn the fire from ordinary pot to low fire for about 2 hours, and put salt, minced garlic and chopped green onion in the pot, which tastes good.