1Wash the chopped pork bones and boil them in a cold water pot. After the water boils, remove any blood foam (usually skimmed 3-4 times).

2Pour the bone soup into the soup pot, add sliced ginger and scallions, add a few drops of vinegar, and cook until the soup turns milky white.

3In the stewed bone soup, add 6g of Anji Big Bone Soup seasoning and 2g of Anji MSG for every 500g.