1. Ingredients: 3 pork bones.

2. Spices: 3 grams of star anise, 3 grams of Angelica dahurica, 3 grams of Zanthoxylum bungeanum, 2 grams of cinnamon, 2 grams of cumin, 4 bay leaves, and 3 cloves.

3. Ingredients: 80 grams of fried sugar, 30 grams of strong liquor, 30 grams of green onions, 30 grams of ginger slices, 30 grams of salt, and 20 grams of chicken essence.

4. Cut the pork stick bones in the middle, soak them in clean water with bleeding water, clean them and set aside.

5. Put the cleaned large bones into the pot, add an appropriate amount of water to submerge, add a little cooking wine, green onion and ginger slices, bring to a boil over high heat and skim off the foam, cook for 5 minutes, take out, rinse and dry.

,spare.

6. Add enough water to the pot to cover the large bones.

Add spices: 3 grams of star anise, 3 grams of Angelica dahurica, 3 grams of Sichuan peppercorns, 2 grams of cinnamon, 2 grams of cumin, 4 bay leaves, 3 cloves, bring to a boil over high heat, then add 80 grams of fried sugar and 30 grams of high-quality white wine.

, 30 grams of green onion segments, 30 grams of ginger slices, add the processed large bones, cook on low heat for 60 minutes, add 30 grams of salt and 20 grams of chicken essence, cook for five minutes, turn off the heat and soak for 30 minutes, remove and set aside.

7. Preheat a household oven at 250° for 10 minutes and set aside.

8. Place the cooked large bones on the grill, brush with a layer of vegetable oil, sprinkle with appropriate amount of barbecue seasonings, wait until the oven is preheated, put it in the oven and bake for 15 minutes, then take it out and eat.