1. Cut the ribs into pieces, soak the black fungus and peel the radish.

2. Put the ribs and ham into the pot first, and add enough cold water at one time. Simmer over high heat and then low heat for 1 hour.

3. Cut the washed white radish into large pieces.

4. Put the white radish and fungus into the pot and simmer together for 30 minutes.

5. After simmering, add salt and simmer for 10 minutes before serving.