1. Rinse the bones with clean water and soak for half an hour
2. Boil the water into the stick bones, boil to remove the blood foam
3. Cook for about 5 minutes and remove
4. Wash away scum
5. Put clean water in the pot again, put the stick bones after the water is boiled
6. Pour the cooking wine
7. Put in light soy sauce
8. Add green onion and ginger slices
9. Dried chili
10. Cover the pot and simmer on high heat and turn to low heat for 40 minutes
11. Add salt chicken powder and sugar to taste
12. Cover the pot and cook for more than 20 minutes
13. Turn off the heat if you can poke it through with chopsticks, and simmer in the pot for an hour to taste better.
Tips:The taste of this stick-bone cooking is lamb flavor. Boiling with boiling water before cooking is the key to removing mutton. It tastes better after turning off the heat and simmering for over an hour.
