1. Ingredients are needed for making big bones: bones, onions, ginger, garlic, pepper, aniseed, bay leaves, cinnamon, hawthorn, grass fruit, 2 small peppers, light soy sauce, dark soy sauce, Doenjang, rock sugar.

2. The blood is soaked in cold water for a long time instead of blanching, which is more time-saving, in order to better maintain the flavor of the meat. If you use blanching method, because the raw materials are larger and more numerous, it will take a long time to boil and stew to remove the blood water, which will easily cause the loss of meat flavor.

3. The remaining broth from the sauced bones can be used to make braised eggs, smoked eggs, braised meat, etc.

4. The marrow in the big bones can be sucked out with a straw bought in the supermarket.

5. When stewing, you can also add more soup to extract the broth.

6. For big bone sticks, of course, you should choose pork bones. They should be big at both ends and small in the middle. Don't have flat sides, which have no bone marrow.