Stewing large bones (blanching them) is usually done in cold water. The specific steps are as follows:

1. Ingredients:

500g large bones, 15g ginger slices, and 15g wolfberry.

2. Specific steps:

1. Scoop out the floating foam. Add cold water to the pot, blanch the large bones, scoop out the foam after boiling, remove and clean after cooking.

2. Put in the big bones. Add an appropriate amount of lard to the pot, add ginger slices, stir-fry until fragrant, then add the blanched large bones, stir-fry until slightly brown, then add boiling water.

3. Cook for five minutes. Turn on the highest heat and simmer the soup until it becomes white. Cook for about five minutes. When the time is up, pour it into a large pot.

4. Stew for two hours. Cover and simmer for two hours. When the time is up, add an appropriate amount of salt and soaked wolfberries.