1, put the bones into warm water, use a rag to wash the bones root by root refreshing, especially the blood foam in the bone seam, impurities, should be wiped off the cleaning.

2, will straight through the bone split, split two pieces, into the pot, add onion, ginger, and then into the cold water, cold water is best to add enough at once.

3, with a large fire boil, skim off the floating foam (according to the quality of the meat, may have to skim 1-2 times), turn to a small fire slowly add temperature stew.

4, skim the foam (according to the quality of the meat, may have to skim 1-2 times), turn the fire to stew, and then pour into the wine about 50 grams.

5, from the point of view of nutritional access to considerations, in the water after boiling can be appropriate to add vinegar, because vinegar can make the bones of phosphorus, calcium dissolved into the soup; at the same time, do not put salt too early, because salt can make the meat contains water quickly run out, will accelerate the protein coagulation, affecting the freshness of the soup.

6, stewed to 2-3 hours after the soup, to the fan bone has been crispy, bone color is grayish dark, soup flavor, fat nutrition has been exhausted. Color: soup clear and bleaching oil.