What is the making method of northeast sauce stick bone?

Step 1: First, put the bought big bones into clear water, add starch (or flour), knead for a while, let the batter adsorb on the surface of the big bones, and then rinse with clear water, so that the blood on the surface of the big bones can be cleaned and some impurities in the folds can be sucked out. Step 2: Add more water to the pot, put the cleaned big bones, add onions, ginger slices and garlic, boil the big bones with high fire, blanch the big bones for five minutes, add a proper amount of cooking wine after the water boils, and skim off the floating foam on the surface. It should be scalded for a long time, otherwise the blood inside will not boil out. After blanching, take out the big bones and rinse them with hot water. Step 3: Add an appropriate amount of cooking oil into the pot, add onion and ginger slices, stir-fry until fragrant, then add soy sauce (bean paste and sweet noodle sauce) and stir-fry until fragrant, stir-fry the soy sauce until cooked, add a little soy sauce and soy sauce, and stir evenly. Step 4: Add enough water, boil and add buns (pepper, star anise, fragrant leaves, cinnamon), put the cooked big bones in, cover the pot and stew for 40 minutes, then add a proper amount of salt and a little rock sugar, and cook for 10 minute, then take out the onions, ginger and garlic to avoid affecting the taste of bone soup. Turn off the fire, cover the pot and continue to stew. Step 5: Cook over high fire for another ten minutes before eating. When the soup is thick, you can eat it.