1, bring the water to a boil, heat it up, add bones and cook for two or three minutes, then boil the blood. Then take out the bone and rinse it thoroughly.

2. Reconnect the water and put in the bone. In order to keep the original flavor, I only put two pieces of ginger to remove the fishy smell. After boiling over medium heat, skim off the floating powder, then simmer for two to two and a half hours, and then simmer for 20 minutes to keep the soup slightly boiling, so that the soup will be whiter.

3. After the soup is completely cold, remove the bones.

4. Put the fresh-keeping bags on bowls or plastic boxes respectively.

5. Filter the soup.

6. After filtering out the meat residue and impurities, put the soup into the fresh-keeping bag wrapped in the bowl, and the amount poured into each bag is exactly the amount you need to make soup every time. Buckle the bag.

7. Connect the bowls and put them in the refrigerator for freezing. This can ensure that the bag will not be deformed by the soup and will not be broken.

8. When in use, take out the ice cubes of the stock and put them directly into the pot to be cooked and melted before use.