1. Put the big bones into the pot with cold water, add a little cooking wine, and cook.
2. Turn over slightly after boiling, cook for three to five minutes without turning off the heat to remove the bones.
3. Cut the shallots and garlic.
4. Put all the seasonings and green onion ginger into a casserole, pour in boiling water, and cook on low heat for an hour.
5. The boiled bones are all cracked, and the bone marrow oil is boiled out.
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