Step 1: First, put the bought big bones in clean water, add starch (or flour), knead for a while, let the batter adsorb on the surface of the big bones, and then rinse them with clean water, so as to clean the blood on the surface of the big bones and suck out some impurities in the folds. Step 2: Add more water to the pot, put the cleaned big bones in, add onion, ginger slices and garlic, bring to a boil with strong fire, blanch the big bones for five minutes, add a proper amount of cooking wine after the water boils, and skim the floating foam on the surface. (The blanching time should be enough, otherwise the blood inside will not be boiled out.) After blanching, take out the big bones and rinse them with hot water. Step 3: Add an appropriate amount of cooking oil into the pot, add onion and ginger slices, stir-fry until fragrant, then add soy sauce (bean paste and sweet noodle sauce) and stir evenly, stir-fry until fragrant with low heat, stir-fry the soy sauce until cooked, add a little soy sauce and soy sauce, and stir evenly. Step 4: add enough water, add the package (pepper, star anise, fragrant leaves, cinnamon) after boiling, put the boiled big bones into it, cover the pot and stew for 40 minutes, then add a proper amount of salt and a little rock sugar, and cook for 10 minutes on high fire, then take out the onion, ginger and garlic to avoid affecting the taste of bone soup. After turning off the fire, cover the pot and continue stewing. Step 5: Cook over high fire for another ten minutes before eating. After the soup is thick, you can eat it.