Material: pork bone with meat.

Seasoning: bean paste or sweet noodle paste, star anise, onion, ginger, garlic, fragrant leaves and cinnamon.

Practice: 1. Scald the big bone with boiling water.

2. Stir-fry sweet noodle sauce with onion, ginger, garlic and star anise in a frying pan.

Stir-fry and color the big bone, then add water (to cover half of the big bone), and then add fragrant leaves and cinnamon. When stewing, turn the big bones regularly to make the four sides evenly colored, and stew for about 40 minutes.

Wait until it's cold. straws and disposable gloves are standard preparations for eating big bones!

Blanch the bones with less meat and put them in a saucepan. Add peanuts, kelp knots, onions and ginger. After the fire boils, turn to low heat and stew into soup. Add some salt to taste when cooking.

Stir-fried sugar first