1、棒骨和扇骨洗净，棒骨从中间敲断；2、锅内添加没过骨头的凉水，慢火烧开；

3、烧开后，添加几滴醋，然后仔细撇净表面的浮沫和油脂；

4、连汤带骨头倒入高压锅内，添加料酒和葱姜，开锅后，中火压8分钟；

5、锅内气体自然排净后，倒入煮锅，添加冬瓜块，盖盖大火烧开，中火烧十分钟；

6、加入水发好的海带，加适量盐，盖盖煮开后，中火烧10分钟；

7、加适量鸡精和香菜出锅即可。

1. Wash the shaft and fan bone thoroughly, and break the shaft in the middle; 2. Add bone deep cold water to the pot and bring to a boil over low heat;

3. After boiling, add a few drops of vinegar and carefully skim off any surface foam and grease;

4. Pour the soup with bones into a pressure cooker, add cooking wine and scallions and ginger, bring to a boil, and simmer over medium heat for 8 minutes;

5. After the gas in the pot is naturally drained, pour it into the boiling pot, add winter melon chunks, cover and bring to a boil over high heat, medium heat for ten minutes;

6. Add seaweed that has been soaked in water, add an appropriate amount of salt, cover and bring to a boil, then simmer over medium heat for 10 minutes;