Practice:
1. Put the bones into warm water, use a rag to wash the bones root by root, especially the blood foam in the bone seam, impurities, should be wiped off the cleaning.
2. Split the bone into two pieces and put them into a pot (preferably a casserole) with onion and ginger, then add cold water, which is best added at once.
3. Boil with high heat, skim off the floating foam (according to the quality of the meat, you may have to skim 1-2 times), turn to low heat and slowly add heat to stew.
4. Skim off the foam (according to the quality of the meat, may have to skim 1-2 times), turn the fire to stew, and then pour into the appropriate amount of wine, 50K or so.
5. From the perspective of nutritional access to consider good, in the water after boiling can be appropriate amount of vinegar, because vinegar can make the bones of phosphorus, calcium dissolved into the soup; at the same time, do not put salt too early, because salt can make the meat contained in the water quickly run out, will accelerate the protein coagulation, affecting the freshness of the soup.
6. stew to 2- 3 hours after the soup, general pork bone broth can be used continuously, the home can be cooked for about 1-3 hours, available 2 times, until the fan bone crispy, the color of the bone is grayish dark, the soup taste, fat nutrition has been exhausted