1. First soak the big bones in clear water for 3 hours, change the water in the middle, and then clean them for later use.

2. Put the pig bones into the pot, add appropriate amount of water, and cook for 10 minute. Boil all the blood in the pig bones and you can use it for later use.

3. Put the blanched big bones into the pot, add appropriate amount of hot water, and simmer over medium heat without covering the pot. If there is blood floating in the middle, it must be removed. If there is less water in the pot halfway, be sure to add a proper amount of boiling water to the pot. Stew for about 3 hours, and there will be milky white soup. Don't add water after the milky white soup reaches the ideal level. After stewing 10 minutes, there will be more soup.

4. Stewed milky white bone soup with radish, melon and other ingredients will make the soup whiter.