1. Soak the pork bones in clean water for two hours, changing the water several times during the period to remove blood stains.
2. Rinse and drain the mustard lump and cut into thick slices.
3. Place the mustard slices on the bottom of the casserole.
4. Put the pork bones in the pot, add green onion, ginger, 2 star anise, a small section of cinnamon, and plenty of water.
5. After the high heat is boiled, the froth is cleaned.
6. Mix 2 spoons of dark soy sauce and 1 spoon of dried yellow sauce.
7. Add the sauce to the pot and turn to a low heat to simmer.
8. Simmer for about 1 hour, the meat is rotten.
9. Slightly reduce the broth over high heat.
Tips:1. Pork bones can be used pork stick bones, pork spine, pork ribs, etc.
2. It is best to soak in clean water for six hours to remove the blood stains from the pig bones. Change the water several times during this period, and there is no need to fly water again, which will easily lose the meat flavor.
3. Dry yellow sauce should be added to the bones of the stewed sauce to make the flavor more intense.
