1. Ingredients: appropriate amount of large bones, appropriate amount of green onions, appropriate amount of ginger, appropriate amount of aniseed, appropriate amount of salt, appropriate amount of thirteen spices, appropriate amount of chicken essence.

2. Wash the large bones with clean water and set aside.

3. Put a pot on the fire, put water in the pot, put in the big bones and boil them, take out the big bones and pour out the soup.

4. Pour water into the pot again, then put the tightly packed large bones into the pot of water and continue stewing.

5. Cut two pieces of ginger, flatten them with the back of a knife, and put them into a pot for stewing large bones.

6. Peel the two green onions, tear them into sections with your hands and put them into the pot of stewed bones.

7. Add a few aniseed ingredients into the big bones, cover and simmer over high heat, then turn to low heat and simmer.

8. Stew until the bones can be penetrated with chopsticks. Add salt, thirteen spices and chicken essence to taste before taking out the pot, and turn off the heat.