1. Chop the spine into small pieces and soak in cold water for 10-15 minutes to remove the blood.
2. After washing, put cold water into the pot, boil, skim off the blood, and remove the blood for a second time.
3. Drain the water after removing the bones.
4. The soup of boiled bones is kept for later use.
5. Prepare for frying sugar color, put a little cooking oil in the pot.
6. Add rock sugar.
7. Fry the rock sugar clockwise over medium heat. Remember to always fry in one direction. After frying until the effect is shown in the picture, pour the drained bones so that the bones are fully coated with sugar.
8. Then add the shallots, aniseed, ginger slices, garlic, dark soy sauce, oyster sauce, and cooking wine.
9. Add the bone broth just reserved, or you can directly add warm water, silence the bones, bring to a boil, and turn the lid to medium heat.
10. Finally, the fire is collected and the juice is put on the plate.
Tips:1. Add more water when stewing to prevent it from drying out.
2. Be sure to warm water to make the boiled bones tender.
3. Those who love spicy food can add some red peppers.
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