1. With a little oil, cut the green onion and ginger into sections, and add the green onion first.
2. Soak the bones in bleeding water, wash them, and stir-fry them.
3. Add rice wine.
4. Take a casserole, boil the water, add the excess bones and green onion ginger, and remove the blood after boiling.
5. Boil with ginkgo.
6. Add the carrots, cook until the bones are crisp and add salt to taste.
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