Cut the big bone into pieces and wash it. Blanch with boiling water to remove the odor and put it in a cold water pot. Spare.

Wash the wax gourd, peel it and cut it into small squares for later use.

Cold water half pot+big bone+ginger and onion. After the fire boils, add appropriate amount of white wine to remove fishy smell.

After the meat is boiled with high fire, add half a spoonful of white vinegar and simmer for 45 minutes. White vinegar can promote the dissolution of calcium and iron and help nutrients to be better absorbed. Finally, add wax gourd pieces and a spoonful of salt and stew for 5-6 minutes.

The delicious big bone winter melon soup is ready, and the bowl is served. If you like, you can also put some chopped green onion and medlar.