1, 6 kg of pork big bone, soybean sauce (preferably the spicy one)150 ~ 200g, soy sauce100g or so, cooking wine, appropriate amount of soy sauce, 4 pieces of rock sugar (medium-sized pieces), 4 pieces of ginger, 4 ~ 5 pieces of star anise and 4 ~ fragrance.

2. Wash the big bones repeatedly with clear water for several times until the water is clear. Then put the bones into the pot with cold water, continue to cook for two minutes after the water is boiled, remove them and rinse them again with clear water, and control the water.

3, add a small amount of oil to the pot, add rock sugar and slow it down. When it turns brown, add boiling water (more), then add big bones. After the water boils, put all the seasonings and sauces in. Just turn to a small fire and simmer slowly.

4. Stew for about 40 minutes, turn it over and continue to simmer slowly. Taste the taste. If it is salty, you don't need to add salt, because soybean sauce itself is very salty, and I use spicy food, so I don't even need to put pepper. The salty and spicy food are just right. I have to say, soybean sauce is simply a magic sauce bone!

5. Turn off the fire when there is not much soup left and the meat is very soft and rotten. After a long period of stewing, the aroma of aniseed and sauce has fully entered the braised pork, making the big bone look oily in overall color, with a slight sauce red, smelling a burst of hot and fragrant smell, and can't wait to eat it. Take out the big bones, and the remaining marinated soup is used to mix noodles or pour rice, which is simply delicious.