Soak pig bones in clean water for two hours, change the water several times to remove blood stains. Put the pig bones in cold water, boil the water to remove floating foam, take out the pig bones, and then boil a pot of hot water. After the water boils, add the cooked pork bones.

Add cooking wine, soy sauce, soy sauce, sugar, salt, yellow sauce, hawthorn, cinnamon, pepper, aniseed, dried tangerine peel, fragrant leaves, clove and other seasonings, boil over high fire, continue to cook over low fire for one hour, then cook over medium or high fire for half an hour, and collect soup.

Pig bones can be made of pork strips, pork spines, pork ribs, etc. I've used all three kinds once, and it's best to sauce pork bones with more meat flavor. I used more than three kilograms, just a big pot. It is best to soak pig bones in clear water for six hours, during which the water is changed several times. Flying water easily loses its meat flavor.

It hasn't been cooked for a long time, so try to reduce the loss of meat flavor. The taste of stewed pork bones can be selected according to the existing materials. It doesn't matter if it's just pepper and aniseed. I put these sauces because I happen to have them at home, but I didn't put cloves and fragrant leaves. In order to add flavor, I added some dried yellow sauce, and I can also use bean paste and northeast soy sauce.