Tools/materials: pig thigh bone, pepper, aniseed, fragrant leaves, tsaoko, cinnamon, onion, ginger slices, bean paste, sweet noodle paste, Chili sauce, soy sauce, rock sugar and high-alcohol liquor.

1, the bones bought are soaked in water first 1 hour, and the water is changed twice in the middle, and the blood blisters are washed as clean as possible, which can also remove the fishy smell to a great extent.

2. Add 3 tablespoons of bean paste, 2 tablespoons of sweet noodle paste and 1 tablespoon of Chili sauce to the bowl and stir well for later use.

3. Put the soaked big bones into the pot in cold water, boil the pot to remove the floating foam, turn it over several times, and cook for 10 minute, as far as possible. Blanched big bones are fished into a hot water basin, the surface impurities are washed, and the water is drained.

4, pour a little oil in the pot, add rock sugar to make sugar color. Add a bowl of water when it is caramelized, stir well and take it out for later use. Clean the pan that has survived the sugar color, pour the oil in the pan, and add the seasoning to fry the fragrance.

5. Pour in the sauce and stir well. Add a proper amount of water, pour in sugar-colored, light soy sauce and high-alcohol liquor, stir well, add the processed big bones, stir well, open the lid of the water and simmer slowly for 90 minutes, and turn it several times in the middle to make it taste evenly.