1. Soak in cold water to remove blood: Rinse the fresh large bones with cold water twice to wash off the blood and bone residue on the surface, then put them in a basin and soak them in cold water for a while.

2. Blanch: Put the big bones in a pot with cold water, add two slices of ginger and green onion, then pour in two spoons of cooking wine, cover the pot, and boil over high heat for about five minutes.

3. Remove the scum: Open the lid of the pot in the middle of blanching and remove the scum on the surface. After blanching, remove the large bones and wash them with warm water.

4. Boil the sugar color: add cold water to the pot, pour 40g of rock sugar into the water, melt it and simmer over low heat until you smell a slight burnt aroma and the color becomes darker, add the hot water that has been boiled in advance . Or add oil to the pot and add rock sugar, simmer over low heat until it changes color, add the blanched large bones and stir-fry until the surface is golden brown.

5. Adjust the sauce: Prepare a small bowl, pour 50g soybean paste, 20g light soy sauce, 20g dark soy sauce, 20g cooking wine, and 20g oil in order. If it is not too light, you can add an appropriate amount of salt.

6. Put the big bones, ginger slices, green onions, boiled sugar water, and sauce into the pressure cooker in sequence, and finally pour water to cover the big bones. Cover the pot, press the bean/tendon function button, and wait for the work to end and the exhaust gas to come out.

7. Place the eggs in a pot under cold water, cover them with water and boil them for eight minutes. After they are cooked, remove them and put them into cold water. The cold water is for easier peeling. After peeling, make a few cuts on the surface of the eggs, not too deep. If the egg yolk is too dark, it will easily boil. Pour the broth from the pressure cooker into the wok, add the remaining large bones and eggs, bring to a boil over high heat, then simmer over medium heat to reduce the juice.