2, production methods, big bones with leg bones, bone marrow, that is, less meat, you can also use the spine, a little more meat. First, put the bones in water, add a spoonful of cooking wine and soak for half an hour to remove the fishy smell.

3, prepare some raw materials, onion ginger is essential, and then prepare some aniseed fragrant leaves, cinnamon, tsaoko, angelica dahurica, clove, nutmeg, fennel, star anise, pepper and dried red pepper.

4. Prepare a small bowl, add two spoonfuls of soy sauce, one spoonful of sweet noodle sauce, two spoonfuls of soy sauce, one spoonful of soy sauce and one spoonful of oyster sauce, and stir well for later use.

5, the bones are almost soaked, clean them with running water, put them into a larger pot after cleaning, put them into cold water without bones, put them into a three-piece set, add onions and ginger to cook and boil. There will be a lot of blood foam after boiling, especially boiled blood and dirty things. Clean with a spoon and cook for another 5 minutes.

6. After cooking, take it out and put it in clean water, then wash away the impurities attached to the bone surface and control the water for later use. In the next time, we will fry the materials. First, add an appropriate amount of oil to the pot, add the prepared aniseed and onion ginger, stir-fry to give a fragrance, and then add the prepared juice to stir-fry to give a sauce flavor.

7, add water, put the bones in, then pour a bottle of beer to deodorize better, add some rock sugar to refresh and put some sugar color to make the bones brighter.

8. Cover the pot, bring to a boil, and then simmer for 40 minutes. Try salted eggs again, add some salt, simmer for 10 minutes, and let them dry for a while.

9. The big bones made in this way are rich in sauce, and the bone marrow inside is fragrant and oily.