Ingredients: 2 pork leg bones, 5 pieces of ginger, 2 tablespoons of salt.

1, first blanch the pig leg bones for 3-5 minutes to remove the blood from the meat.

2. Then take out the scalded pig leg bones, rinse them in warm water for 2-3 times, and then rinse the blood foam and impurities again.

3. Refill the casserole with water, add pork leg bones, salt and ginger to the pot, and bring to a boil.

4. Then cover with low heat and cook for 3-4 hours. If the middle soup evaporates a lot, you can add some boiling water.

5. At this time, filter the cooked broth with a strainer and store it in the refrigerator.