Materials prepared in advance: 2 big bones, 2 shallots, ginger 1 slice, 2 tablespoons of cooking wine, white vinegar 1 tablespoon, and appropriate amount of salt.

First cut the big bone into two parts (which can be chopped by the butcher) and wash it with clear water.

Second, cooking wine, ginger slices and onion segments are reserved for use.

Third, put the cold water of the big bone into the pot to remove blood, and rinse the impurities repeatedly with cold water.

4. Add cold water and big bones to the pot, add onions and ginger slices to boil, pour cooking wine, drop white vinegar, skim the floating foam with a spoon until it is clean, and stew for two hours on low heat.

Fifth, add salt when drinking, and the cooked bone soup can also be eaten with your favorite vegetables.