1. Rinse the spine repeatedly with clear water, then put it in a pot with cold water, add appropriate amount of onion, ginger and star anise, and heat it until the water boils.

2. After the water is boiled, boil the blood foam and quickly skim the floating foam with a spoon until the soup is clean.

3. blanched spine and bone soup are served separately. Add cooking wine, soy sauce and ginger slices to the spine and marinate for 5- 10 minutes.

4. Cool the oil in a hot pot and add pepper, star anise, onion and garlic.

5. Add three spoonfuls of sugar and melt until the color is golden. The chopped green onion is a little burnt because the photo is too slow. In addition, inexperienced sugar like us need not be cooked so accurately, just melt it completely.

6. Add the marinated spine and stir fry.

7. Add three teaspoons of soy sauce. Soy sauce can not only color the spine, but also improve the taste and salinity, so it should be added according to the weight of bones. In addition, if you like the taste of bean paste, you can not add soy sauce in front. I used Haitian spicy soy sauce, which is not spicy.

8. Stir-fry the spine until it is evenly covered with sauce color, and slowly add the remaining bone soup along the edge of the pot. I have a big bowl. The amount of soup determines how well the meat is cooked.

9. Turn off the fire, cover and stew 15~20 minutes.

10. When there is still13 soup, open the lid and turn to medium heat to collect the juice, and pour about 2 spoonfuls of white vinegar along the side of the pot. Stir fry evenly.

1 1. When the soup is dry, turn off the fire and add a little chicken essence to serve.