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Begin by placing the ox bones and feet in a pot, covering them with water to eliminate any impurities and blood. Allow them to soak for approximately two hours.
After soaking, drain the water and refill the pot with fresh water.
Bring the pot to a boil to further remove any remaining impurities and fat.
Once boiling, reduce the heat and let the soup simmer for about two additional hours, adding more water as necessary.
Skim off any fat that rises to the top during the cooking process.
After a total of four hours of cooking, the broth should appear milky white and free of fat and impurities.
Serve the soup alongside cooked rice and top with sliced green onions for garnish.