1. Ingredients for method 1: 1 white radish, 2 pork tube bones, ginger, salt, pepper, cooking wine, vinegar, sesame oil, chicken essence, and appropriate amount of chopped green onion.

Method: Peel the white radish and cut into cubes. Set aside.

Knock the tube bones into sections, wash them with cold water, then put them in boiling water, add a little salt and cooking wine and blanch them for 1-2 minutes. Skim off the foam on the water surface and take out the tube bones for later use.

Take a pot and add 2/3 of the water, put it on the stove and bring to a boil over high heat. Pour the tube bones and radish into the pot, add a small piece of old ginger (slap it with the side of a knife a few times), a few peppercorns, and drop

Add a few drops of vinegar (to make it easier for the calcium in the bones to dissolve into the soup), and after it boils over high heat, you can simmer over low heat for about 1 and a half hours.

Prepare a large bowl, add a little chopped green onion, salt, chicken essence, and sesame oil, put the soup in it, and you're done, the fragrant radish bone soup is ready!

2. Ingredients for method two: one big bone.

Ingredients: One piece of onion, one piece of ginger, and a few fungus.

Seasonings: salt, vinegar, light soy sauce, sugar, star anise, cumin, Sichuan peppercorns, bay leaves.

Method: Wash the large bones, add ginger slices and onion pieces and blanch them in water.

Remove the roots of the soaked fungus.

Prepare the seasoning, not too many dry spices.

For the yellow ginger juice in the cup, you can use fresh ginger. I made the juice from pickled sweet and sour ginger, which was just what I needed.

15 grams of fine brewed vinegar, 5 grams of light soy sauce, 4 grams of salt, (you can adjust the taste after boiling the pot) 10 grams of sugar.

Wash the blanched bones, put them into the electric pressure cooker, add all the ingredients, add an appropriate amount of water, select the meat program, wait for the pressure cooker to naturally close and then open the pot and season again.

3. Three ingredients: 1 large bone, 100 grams of lotus root, green onions, ginger, salt, and coriander.

Method: Boil large bones in cold water to remove blood, then wash with water.

Peel the lotus root and cut into pieces with a hob.

3. Cut the green onion into sections, slice the ginger, wash and cut the coriander.

Put the big bones into a pot (preferably a casserole), add an appropriate amount of water, and add onions and ginger.

Bring to a boil over high heat and simmer for 20 minutes, then reduce to low heat and simmer for 2 hours.

After taking it out of the pot, add coriander, salt, and a little vinegar according to personal taste.