1. Wash pig bones in blanching water. Note that when blanching the water, be sure to boil it in the pot for five minutes to boil out the blood and dirt.
2. Prepare white radish, green onions, ginger and garlic.
3. Put the big bones in the soup pot and add water, just before the big bones are over.
4. Add the ingredients in Figure 2.
5. Add peppercorns.
6. Put sugar. (Note that there is only half a spoon of sugar in this porcelain spoon)
7. Put salt.
8. For wine, there is only cooking wine at home, so I use cooking wine.
9. After all the ingredients are placed, bring to a boil on high heat.
10. Turn to low heat and simmer for 2-3 hours.
11. After boiling it, sieve it, decanter the broth, put it in the cold, and store it in the freezer for half a year.
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