1. Wash the ingredients, cut the green onion into sections, and slice the ginger.
2. Soak the washed big bones in clean water for more than 30 minutes, and change the water twice halfway.
3. Boil water in the stock pot, put in the stick bones, blanch the water to remove any blood foam, and remove. Wash the soup pot and boil water for later use.
4. Pour a little oil in the wok, heat it up, put the stick bones in, stir fry for two minutes, and put it in the soup pot.
5. Add the green onion and ginger, cook on high heat until the soup becomes thick and white, then turn to low heat and simmer for 3 hours.
6. Add salt to taste before turning off the heat.
Tips:Tips for buying big bones:
1. Look, the color of the bar bones is normal with a certain degree of gloss, and the spinal cord cavity and spinal cord are full and shiny. The broken part of the pork bone is bright red, and the flesh of the bone band should also be bright.
2. Smell, fresh stick bones have a characteristic fishy smell of pork, but it is not the smell of raw material deterioration.
3. Touch, the surface of fresh rod bone is smooth, not sticky to hands, and has a layer of air-dried film.
