Materials: ox bone 1 root, half onion, half carrot, half radish, onion 1 root, ginger 1 root, star anise 1 root, and 2000ml of water.

Seasoning: 1 tsp rock sugar, 2 tsp rice wine.

Steps:

1. Blanch the beef bones in boiling water, then wash them, and tie the pickled materials in a cloth bag to make a pickled bag for later use; Chopping oil pepper, washing onion, ginger and garlic, chopping, peeling onion and shredding;

2. Pour a proper amount of salad oil into the pot, heat it, add rock sugar and stir-fry over low heat to get the sugar color, and add material A and oil pepper powder to stir-fry. Add onion, onion, ginger and garlic and stir-fry to make spicy soup base;

3. Pour 2000 ml of water into the pot to boil, add the scalded beef bones, dried fish, braised steamed buns and spicy soup base, and then add material B to stew for 2 hours.