Wash pork chops, chop them into inches, add cooking wine and onion ginger and marinate for 10 minutes. Blanch the pigs in boiling water for later use.

2.

Wash and peel the white radish.

3.

Cut the white radish into hob blocks for later use.

4.

Add 1000 ml of water to the casserole, boil the ginger slices for five minutes, and then discharge the cooked pigs. Pour in 15g cooking wine. Turn the fire to low heat for 20 minutes, then add the white radish and continue cooking 10 minutes.

5.

Put the soup and ingredients simmered in the casserole into two tanks and steam for half an hour. Sprinkle Lycium barbarum, chives and salt to taste and color.