1. Cut the pork bones into pieces and put them in a pot with cold water, add cooking wine and blanch water to remove blood foam
2. Blanch in water, rinse well and drain water for later use
3. Shallots, ginger slices, star anise, bay leaves, dried fennel stalks are ready
4. Add water and vegetable oil in a hot pot and stir-fry the sugar over low heat
5. Stir-fried sugar into dark red
6. Add pork bones and stir fry to evenly sugar color
7. Add scallion, ginger, star anise, bay leaves, dried fennel stalks and sauté
8. Cooking wine, light soy sauce, balsamic vinegar, stir fry evenly
9. Add water to a high heat and bring to a simmer on medium and low heat
10. After simmering for an hour, add appropriate amount of salt, and simmer for about 20 minutes. When the broth is thick, the chicken essence can be seasoned and it will be out of the pot.
11. The finished product! Braised pork bones!
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