The practice of stewed radish in pig bone soup: white radish 1 root, 2 pig bones, ginger, salt, pepper, cooking wine, vinegar, sesame oil, chicken essence and chopped green onion.

1. Peel the white radish and cut into hob blocks for later use.

2. Knock the pipe bone into sections, wash it with cold water, then put it into boiling water, add a little salt and cooking wine 1-2 minutes, skim off the floating foam on the water surface, and take out the pipe bone for later use.

3. Add 2/3 water to a pot and put it on the stove to boil. Pour the bone and radish into the pot, add a small piece of ginger (pat it on the side with a knife) and a few pieces of pepper, and drop a few drops of vinegar (to make the calcium in the bone easier to dissolve in the soup). After the fire boils, it can be simmered 1.5 hours or so.

4. Prepare a large bowl, add a little chopped green onion, salt, chicken essence and sesame oil, and fill the soup. You're done. The fragrant radish bone soup is ready.