Material preparation: 4 kg of sheep thigh bone and spine, some pepper, some aniseed, some cinnamon, some fragrant leaves, some cooking wine, some salt, a whole green onion, some ginger and so on.

1. Wash sheep bones and soak them in water for 2 hours (scoop out blood).

2, cinnamon, fragrant leaves, pepper, aniseed, etc. Put it in the seasoning box for later use.

3, white radish washed and cut into pieces for use.

4. Put the sheep bone, chopped green onion and ginger slices (together with seasoning) into the pot.

5. Finally, add radish and stew for 40 minutes.

6. Add salt to taste after cooking.