Prepared materials: pork bone 1000g, white radish 500g, Pixian bean paste 2 spoons, onion, ginger, garlic, salt, sugar, soy sauce, chicken essence, pepper, vinegar, pepper and cooking wine.

1, pig bones are washed and blanched for later use.

2. Change the radish into a knife and slice it for later use.

3. Put the drowned pig bones into the pressure cooker.

4, add vinegar, add ginger, fragrant leaves, cinnamon, appropriate amount of water, boil over high fire, and simmer for 40 minutes.

5, wok, oil heat, small fire, put down the pepper, ginger slices fry out the fragrance.

6. Add Pixian bean paste, cooking wine, soy sauce, sugar, appropriate amount of water and stir-fry for 3 minutes.

7. Pour the bones in the pressure cooker and the soup into the casserole, add the radish slices and onion knots, boil over high fire, and cook over low heat 15 minutes.

8. Put the Pixian bean paste fried in the pot, simmer for 10 minute, and add some pepper.

9, put some chopped green onion, chicken essence, delicious Sichuan Lianguo soup is completed.