1. Wash the big bones and set aside.
2. Soak the cuttlefish in clean water for 30 minutes, and then wash it for later use.
3. Boil the big bones with cold water in the pot, and wash them in the running water after removing the big bones.
4. Add water, big bones, cuttlefish to the casserole and bring to a boil.
5. After boiling, skim the froth and add green onion and ginger, and simmer for 3 hours with cooking wine.
6. After the stew, add salt and chicken essence.
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