1. The keel is the spine, wash the flying water to remove the fishy.
2. Wash and set aside.
3. Wash the radish.
4. Cut the hob block.
5. The peppercorns smashed into pieces.
6. Put the sliced ginger keel in the pot.
7. Boil on high heat for half an hour and add the crushed pepper.
8. Add the radish and cook until soft.
9. Stagger the lid after adding the radish to avoid the smell of the radish.
10. Let the white radish in the soup soften to taste.
11. Eating keel radish soup in winter can benefit the five internal organs and clear the fire.
