http://www.germanpool.com/eng/cooking/recipe_page.php?id=286
Black pepper
Lamb Neck Bones
Ginger Root
Onions
Water Chestnuts
Sugarcanes
Bay Leaves
1.
Blanch the lamb neck bones. Peel the water chestnuts.
2.
Put all ingredients into the IH Pressure Rice Cooker. Pour in boiling water. Close and lock the lid. Select the "Soup" function.
3.
Open the lid when the steam is fully released. Season with salt.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference