1. 3500 grams of pork bones, 20 grams of sugar, 2 cloves, 15 grams of oil, 4 grams of salt, 4 spoons of soy sauce, 2 spoons of sweet noodle sauce, 1 green onion, 1 piece of ginger, appropriate amount of water, star anise 2, 2 grams of cumin, 2 grams of pepper, 1 piece of tangerine peel, 2 pieces of Angelica dahurica, 3 bay leaves, 1 dried hawthorn.

2. Boil water in a pot, pour in the bones and blanch until foam appears, take out and rinse with cold water.

3. Peel and wash the onion and ginger, cut the onion into sections, slice the ginger and pat it loosely with the back of a knife.

4. Heat the oil in a pan over low heat, pour in the sugar and stir-fry quickly until the sugar melts and changes color.

5. Pour water along the edge of the pot and mix well.

6. Place the big bones in a large pot and pour in sugar water.

7. Put the star anise, cumin and other ingredients in the auxiliary ingredients into the material bag.

8. After the water is boiled again, skim off the floating residue and clear oil.

9. Add the ingredients, green onion and ginger, add salt, soy sauce and sweet noodle sauce and simmer over low heat for one and a half hours.