1. Ingredients: 1 large stick bone, 1 piece of ginger, 1 green onion, more than 10 peppercorns, 1 tablespoon of cooking wine, 1 teaspoon of white vinegar, and salt.

2. After cleaning the big stick bones, put them into a basin of clean water. Add appropriate amount of white vinegar and cooking wine to the water and soak for half an hour.

3. Put an appropriate amount of water in the pot, put the big stick bones into the cold water pot, and then add green onion slices, ginger slices and peppercorns, which can all play a role in removing the smell.

4. Boil the water over high heat until it boils, and boil out the blood foam inside the stick bone.

5. Take out the blanched stick bones and clean the blood foam on the surface again.

6. Pour enough water into the pot, add a few slices of ginger and green onions, and then put the big stick bones into the pot. The amount of water must be added at one time, and try not to add water midway. This will destroy the nutrition of the soup and make it difficult to make it milky white. If you must add it, you must also heat the water. Cold water will lower the temperature of the soup, causing the protein and fat in the soup to solidify and denature, affecting the nutrition and taste of the soup.

7. Add a small spoonful of white vinegar and a spoonful of cooking wine to the pot. Cooking wine can remove the fishy smell, and white vinegar can dissolve the calcium in the bones into the soup.

8. After the fire is boiling, turn to medium heat and continue to cook for about an hour. Keep the pot constantly boiling. The fire cannot be too small, otherwise the fat and protein will not be dissolved into the soup, and the color will not turn white. If you want a clear soup, you can simmer it over low heat.

9. After the soup is boiled, add appropriate amount of salt to taste. The salt must be added after it is cooked. Do not add salt in advance, because the salt will coagulate the protein and shrink the fat, making it impossible to dissolve into the soup and it will not turn white.

10. The seasoned bone soup can be poured into a bowl.

11. The cooked bone soup can be drank directly. It can be used as the soup base for hot pot, and other vegetables can also be added, such as kelp, corn, winter melon, white radish, etc.