2, wash the bones, cold water pot, add onion, ginger, cooking wine to taste. Boil for 2 minutes, then take it out and wash it with water.
3. Pour the processed bones into a casserole, add appropriate amount of water and bring to a boil.
4. Add 2 star anise, a few fragrant leaves, onion, ginger, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, a little rock sugar to taste, and boil over high heat.
5, another pot, pour a little oil, then add a handful of rock sugar, stir fry on low heat, stir fry the rock sugar until it melts.
6. Continue to stir fry on low heat, and stir fry the rock sugar into reddish brown, so that the sugar color is fried thoroughly.
7. Pour the fried sugar color into the pot, cover the pot after boiling, simmer for one hour, then add the right amount of salt to taste, and stew for another hour. The meat stewed with sugar is brighter in color and more fragrant in taste.
8. The bones that have been stewed for two hours are very soft and rotten, and they are especially fragrant when they are hot.