There are two kinds of big bones in the market, one is the one with a round head and the other with a fan-shaped head, and the other is the one with round heads. Soup boiling is of course the latter. The former is about 5 yuan a catty, and the latter is about 8 yuan a catty. Just buy one. Remember to ask the meat buyer to break the bone from the middle. You can't knock it yourself when you take it home.

1: firstly, wash the bonzi bone, preferably with exothermic water, and then clean the blood.

2: Put it into the pot and add cold water just past the bonzi bone.

3. When the water boils, there will be blood foam at this time. Clean the blood foam with a spoon, and then add cold water, because the stew lasts at least 2 hours. At this time, add ginger and a few peppers.

4: When the water boils again, I will boil it slowly with the smallest fire. I usually boil it for 3 hours. It's impossible to boil the big bone as milky white as crucian carp soup.

Note: you can't add white vinegar. Some people say that adding white vinegar can boil out the contents of bones. I have tried it the same as without white vinegar. The biggest disadvantage is that the soup boiled with white vinegar has no unique flavor of bonzi bone soup. You can't add salt when cooking soup.