1.棒骨洗净后凉水下锅,清水至少没过骨肉表面5～8厘米,大火烧开后撇去浮沫,然后加入15克盐、姜片,盖上盖子用中火慢慢炖至汤汁浓白,然后将棒骨捞出。2.棒骨稍凉后将上面的肉撕下来,用叉子叉散,最好能叉出茸茸的感觉。3.取一口小的汤锅加入约100毫升骨头汤,用大火烧开放入叉茸的肉丝,加入 1. Wash the bones after the cold water pot, clean water at least 5 to 8 cm on the surface of the flesh, the fire boiled skim foam, and then add 15 grams of salt, ginger, cover slowly with medium heat until Broth thick white, and then remove the stick bone. 2. Bone will be slightly cold after the above torn meat, with a fork fork scattered, it is best to fork a furry feeling. 3. Take a small soup pot add about 100 ml bone soup, use the fire to boil the open into the velvet pork, add