1. Wash the big bones in a pot under cold water and boil the bleeding foam
2. Rinse the blood foam again with cold water.
3. Put oil in a cold pan, fry rock sugar over low heat
4. Stir-fry until the rock sugar is completely melted and caramel-colored. Pour into the pork bones and stir fry for color.
5. After the big bones are completely colored, add appropriate amount of salt, add green onion, star anise, cinnamon, ginger slices and sauté the fragrant seasoning.
6. Then add warm water without any ingredients.
7. Put the potato cubes and carrot cubes as side dishes together, and transfer to a pressure cooker to press. If there is no pressure cooker, simmer slowly until the soup thickens.
8. The meat is rotten and not firewood, it is very tasty, and the rice is definitely served quickly.
Tips:When frying the sugar, it must be done in a cold pan with oil and low heat; there is no need to add soy sauce after the frying sugar is colored.
