2, first boil a pot of water, put the stick bone, blanch for a few minutes, the blood in the bones to cook out, fish out the bones, pour out the water.

3, in the pressure cooker add cold water, put the old ginger, and then put the blanched bones, put some pepper, very important point is to add a few drops of white vinegar.

4, note: stew soup with cold water, cold water to be sure to add enough, cold water can make the meat outer layer of protein does not immediately solidify, the inner and outer layer of protein can be fully dissolved into the soup, so that the taste of the soup is more delicious. Stewing bone soup, add a few drops of white vinegar, because vinegar can make the bones of calcium, phosphorus dissolved into the soup, and do not add salt too early, because salt can make the meat containing water quickly run out, will accelerate the protein coagulation, affecting the flavor of the soup.