1. raw materials: 1 kg of trotters, 1 white radish, 1 bowl of dried mushrooms, 5 dried fish and 1 piece of ginger.

2. Seasoning: cooking wine, salt, chicken essence and yellow rice wine.

3. Burn the pig's trotters with a lighter, then put them in clean water, scrape the skin with a knife, scrape off the dirt, then rinse them with running water and cut them into small pieces for later use; Boil water from the pot, pour a spoonful of cooking wine, add a few pieces of ginger to remove fishy smell, and add pig's trotters to blanch.

4. Break the dried shiitake mushrooms into small pieces before putting them in a bowl, pour appropriate amount of warm water and soak them for 1 minutes in advance, then wash them for later use.

5. Wash the halibut, remove the bones, and then cut small pieces with scissors and put them in a bowl for later use. I used 5 halibut because it is small. If it is a big one, it is enough. If the big one is not easy to boil, it is necessary to soak it in warm water for one hour in advance, so the small fish need not be soaked.

6. Peel the white radish, cut it into hob blocks, put it in a bowl, and cut some ginger slices for later use.

7. Boil the pig's trotters for one minute and then rinse them with running water.

8. Pour the washed pig's trotters into a larger casserole, cut fish, washed mushrooms, a few slices of ginger, half a bowl of yellow wine to enhance the flavor, and a big bowl of water. The amount of water depends on the amount of soup your family drinks, but don't pour it too full. Later, white radish will be added.

9. Bring it to a boil over high heat, cover it and turn to low heat for one hour.

after about 1 or 4 minutes, open the lid, pour the chopped white radish into the casserole, stir well, and then boil over high heat.

11. Cover the lid and turn to low heat for 2 minutes, then you can enjoy the delicious food. When eating, add appropriate amount of salt and chicken essence to taste, and you can leave it if you don't like chicken essence.