1. Raw materials: Appropriate amounts of beef bones, potatoes, Sichuan peppercorns, aniseed cinnamon, bark leaves, green onions, ginger, rice vinegar, cooking wine, and chicken essence.

2. Accessories: appropriate amounts of Sichuan pepper, wolfberry, jujube, green onion, carrot slices, and coriander.

3. Soak the beef bone in clean water first, and change the water several times until there is no blood.

4. Blanch the soaked bones in boiling water for about 3-5 minutes, remove them and wash them with clean water again.

5. After the bones are blanched, put them into a pressure cooker, add an appropriate amount of water (cold water), then put the pepper, aniseed, cinnamon, bay leaf, onion, ginger, garlic and other condiments into the pot, add a few drops of rice vinegar, and put Add appropriate amount of cooking wine.

6. Let the pressure cooker deflate for 15 minutes. When you open the pot, you can see the milk-colored bone soup. Add special spices to the soup. Put an appropriate amount of potatoes into the pot and add the bones and soup. In the pot, add Sichuan pepper, wolfberry, jujube, green onion, carrot slices, coriander, and a fragrant bone pot is ready.