The method of stewing beef bones in pressure cooker is as follows:

1. First, wash the bovine bones of appropriate size and put them into the pot. It is advisable to submerge the bovine bone for more than two centimeters or not to exceed the highest water level of the pressure cooker. If the water exceeds the highest water level, safe cutting will only spray water after the water is boiled, and a lot of soup will splash on the stove.

2, put the pot on the stove, don't cover the lid, open the fire to rise, after floating, add seasonings, such as yellow wine, ginger, garlic, Amomum tsaoko, star anise, Amomum villosum, cardamom and so on. Add seasoning according to your own taste. Put a proper amount of salt, drop a few drops of vinegar, cover the pot, cut the upper limit, steam until the pressure is limited, and start timing.

3. When the pressure limiting cutter starts to release steam, just turn the fire to the pressure limiting cutter to release steam. The time for stewing beef bones in the pressure cooker is 15-20 minutes, then turn off the fire and cool naturally, or when it is not enough, take the pressure cooker to the faucet and spray water to cool it. When the pressure-limiting cutter is lifted slightly and no steam is discharged, the cover can only be opened after the pressure-limiting cutter is removed. Then put the pot on the stove, no longer cover it, and add other vegetables to cook.