Composition details

Pig coccyx 250g

6 dried abalone

White radish 100g

Salt10g

Ginger10g

Onion 5g

Cooking wine 15ml

Bacon 10g

step

Wash the pig's coccyx with clean water and slice the bacon with warm water.

2. Peel the white radish, soak the dried abalone until soft, and then wash it (change the water in the refrigerator between two days).

3. Soak dried abalone in clear water, put it in an electric pressure cooker, steam for 35 minutes, and take it out after exhausting.

4. Cut the white radish into hob blocks

5. prepare ginger slices and shallots to tie knots.

6. After the water in the pot is boiled, add the white radish and pick it up for one minute.

7. Boil the bacon and pig's tail bone in cold water until all bubbles come out, then turn off the fire and pick them up.

8. At the same time, pour water into the casserole and add the cooked pork bones, bacon, scallion and ginger slices.

9. Add cooking wine

10. Skim the floating foam on the surface.

1 1. Add water to the steamed abalone, bring it to a boil, cover the pot, and simmer for one hour.

12. After that, open it, add the white radish, turn to high heat and cook for half an hour.

13. Season with salt and turn off the fire.

14. Sprinkle with chopped green onion and serve.