Chop the spine into sections, soak it in clear water for half an hour, wash off the blood, drain the water, and put the bones in a boiling water pot to boil. Remove the blood foam, remove the bones, wash them with clear water, put them in a pot, add enough cold water at one time, add appropriate amount of seasonings such as onion, ginger, garlic and cooking wine, and bring them to a boil with high fire. Remove the decontamination foam after 10/5 minutes, and then cook them with low fire for 30 minutes to 1 hour. After stewing, remove onion, ginger and oil slick, add proper amount of salt and a little monosodium glutamate, put them in a container, and sprinkle with chopped green onion, garlic or garlic paste for eating. Its meat is tender, the soup is white and delicious.