1, will be cleaned, and then put into the boiling water, the pot boiled and then turned to a small fire to cook for 10 minutes

2, will be put into the bones in warm water, with a rag will be the bones root by root to wash refreshing, especially the bones of the seams of the blood froth, impurities, should be wiped off the cleaning.

3, the big bones into the pot (preferably casserole), add onion, ginger, and then into the cold water, cold water is best to add enough at once.

4, with a large fire boil, skim off the foam, turn to a small fire slowly add warm stew, and then pour in the wine moderate. After the water boiled can be appropriate amount of vinegar, do not put salt.

5, stewed to 1-2 hours, the meat on the bone soft and rotten until. Bone meat on the meat removed clean, re-prepare a pot of cold water, repeat steps 3, 4 (at this time you can add salt) (This step is very important. A chef to teach the secret recipe)

6, has been simmering, almost 4 hours or so. To the bone has been crispy, bone color is grayish, this time the simmering of the big bone soup is milky white. You can try to do, is a little longer.