Rinse 1500 g pork neck bones and blanch in boiling water for 5 minutes.
Drain and rinse the pork bones, then place them in a large pot with 3000 g water, 20 g anchovies, 10 g kelp, 5 g peppercorns, and 15 g ginger.
Bring to a boil, then reduce heat and simmer for 1 hour, skimming foam and impurities continuously.
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