When stewing big bones, raw onions and ginger slices are absolutely indispensable. Be sure to use fresh onions and ginger, not some ginger powder or dehydrated onions. These fresh onions and ginger can remove the fishy smell of big bones.

These seasonings are essential for stewing big bones in every restaurant, which can make the aroma of big bones richer, but I personally don't recommend putting so many seasonings, just star anise and a few red peppers, otherwise it will easily lose the flavor of big bones.

Matters needing attention in stewing pig bones

Stew the soup with cold water and replenish enough cold water to some extent. Cold water can make the protein in the outer layer of meat not solidify immediately, and the protein in the inner and outer layers can be fully dissolved in the soup, making the soup more delicious.

Add a few drops of white vinegar when stewing bone soup, because vinegar can dissolve calcium and phosphorus in bones into the soup, and don't add salt too early, because salt will make the water contained in meat run out quickly, which will accelerate the solidification of protein and affect the taste of the soup.

The above contents refer to Baidu Encyclopedia-Pig Bone.