1. Ingredients: 5g of white radish and 25g of pork chop. Seasoning: cooking wine, refined salt, monosodium glutamate and onion.

2. Chop the pork chop, cut the white radish into large pieces (cut into round pieces and then everything into semicircles), and cut the onion into sections.

3. Put the pork into the pot, add a proper amount of water, and add cooking wine (more yellow wine to remove the fishy smell of the meat). Change the water to slow fire, stew until the meat can be deboned, then stew the white radish and onion, skim off the oil slick, add refined salt and monosodium glutamate to taste.