Preparation materials: 1 pig's trotters, 1 white radish, onion and ginger, salt, water.

1, the fresh pig's trotters, cold water in a pot, cover and open high heat, blanching.

2, after the water boils, immediately turn off the fire; fish out over cold water to wash.

3, the cleaned hoof, re-enter the pot, pour the appropriate amount of water, green onions and ginger, covered with a large fire stew.

4, soup boiling, drop a little cooking wine, turn the fire, and then stew for 20 minutes, about 7 ~ 8 mature, turn off the fire, continue to smother 3-4 hours.

5, take out the stewed hooves, put on the board, separate the pork bones from the pork.

6, and then put the pork bone back into the hoof soup pot.

7, white radish peeled and washed, cut hobnail pieces.

8, into the hoof soup pot, cover, open high heat.

9, stew open, add the right amount of salt, turn the fire until the radish cooked, turn off the fire.

10, finished picture.