2. Chop the root pig bone in half (with the help of uncle in the food market), put it in a cold water pot, add 1 spoon of cooking wine and a few pieces of onion fire, take it out and wash it, discard the onion pieces and keep the bone soup.
3. Cool the oil in a hot pan, add appropriate amount of ginger slices and garlic cloves and stir-fry until fragrant. Add star anise, fragrant leaves, cinnamon, pepper, Amomum tsaoko, hawthorn, nutmeg and dried pepper and continue to stir-fry.
4. Boil the cooked pork bones, pour in the bone soup without all ingredients, add bean paste, soy sauce, soy sauce and rock sugar, turn to low heat and cover for about 2 hours.
5. Open the pot cover and turn to a big fire to continue stewing. When the soup is slightly thick, turn off the heat.
6. Sprinkle a little chopped green onion at last.
Sauce bone
This is a traditional dish in the northeast of China. According to the different ingredients, there are sauce spine, sauce ribs and sauce bones. These raw materials have a common feature, that is, they can withstand long-term stewing, and the meat quality will not become firewood or die. Among them, pig spine is the most popular, because it tastes softest after stewing, and it is more interesting to chew. Sauced bone is made from pig thigh bone and has many health preserving effects. Northeast sauce bone is more suitable for eating by hand. You can use disposable gloves to avoid getting grease on your hands. Bone marrow in big bones can be sucked with straws bought in supermarkets. You can also add more soup to extract broth when stewing. The big bone stick should be made of pig bone, the one with big ends and small middle, not the one with flat sides and no bone marrow. Then be careful not to choose too much meat, because you are not eating meat.