Chop the pig bones into small pieces, blanch them, then put them in a casserole, add the white radish pieces and ginger slices, and stew them together until they are almost cooked. Then add medlar and salt.

Raw material: 750g of big bone.

Accessories: half a radish, ginger 1, medlar 10g, 2 tsps of salt.

1, chop the pig bones into small pieces.

2. Big bones leach blood in clear water.

3, boil a pot of boiling water, first burn bone bleeding water (stew clear)

4. Add enough water to the casserole, add the big bones, and ginger begins to make soup.

5, cover the lid for about an hour, and the fire will boil and change to a small fire.

6. Cook the big bones for about an hour. Peel the white radish and cut it into large pieces with a hob. Put it in a casserole and stew it with big bones.

Add Lycium barbarum in 7.20min and stew for10min.

8. Season with salt and add chopped green onion before cooking.

Precautions:

The big bones were soaked in clear water in advance, and the boiled soup was clear and not turbid.