Sauce stick bone

1. Wash the purchased pig bones (usually chopped into large pieces by merchants), soak them in clean water for at least 4 hours, and change the water 2-3 times in between until the water is clear;

2. Rinse again, control the moisture and set aside for later use;

3. Boil in cold water over low to medium heat and keep boiling for 2-3 minutes;

4. Remove and rinse with warm water, drain off excess water and set aside for later use;

5. Put the spice ingredients into the tea bag for later use;

6. Start a new pot, change the water, add the seasoning pack, scallions and ginger, soy sauce, sweet bean sauce, sesame sauce, and salt. Bring to a boil over high heat and remove any foam;

7. Pour in the cleaned large shaft bone;

8. Add cooking wine, bring to a boil over high heat, then reduce the heat to low. Cover the pot and simmer slowly for 1 to 2 hours until the meat and bones are crispy and tender.