The procedure involves simmering animal bones in water, typically with vegetables and herbs, within a pressure cooker, an electric appliance designed to expedite the cooking process. The resulting liquid is a nutrient-rich broth purported to have various health benefits. For instance, beef, chicken, or fish bones can be used, each imparting a unique flavor profile and nutritional composition to the final product.
Consumption of this nutrient-dense liquid is believed to support joint health, improve digestion, and boost the immune system. Historically, the practice of extracting nutrients from animal bones has been a traditional method of utilizing all parts of the animal and creating a nourishing food source, especially valuable in times of scarcity. The modern adaptation of this practice in a pressure cooker allows for efficient extraction of these nutrients in a significantly shorter timeframe than traditional methods.