The method for stewing large beef bones is as follows:

Start the soup-making function of the rice cooker (if using a casserole, bring the soup to a boil over high heat). When the soup is almost boiling, there will be a lot of floating residue. Use a large spoon to skim off the floating residue. Add a small spoonful of vinegar (10ML), cover and simmer for 4 hours. If using a casserole, change to the smallest heat and simmer for 3-4 hours.