fat five flowers + pig stick bone hanging out of milk white soup

We use pork stick bones + meat skin + fatty pork belly to hang the soup. During the heating process, the protein contained in these ingredients is continuously precipitated, which can make the soup thick and white. Select 5 kg of pig stick bones and knock them off from the middle, rinse the blood, and blanch them in a pot of boiling water for 30 minutes until the blood has been blanched.