1. Chop the pigtail spine into small pieces, rinse off the blood, wash and slice the ginger for later use.
2. Boil the oil in a casserole and saute the ginger, pour in the spine and stir fry until the color changes.
3. Fill in enough water.
4. Bring to a boil on high fire.
5. Soak the kelp in advance, wash and cut into small pieces for later use.
6. Skim the foam from the pot.
7. Cover and simmer for 80 minutes.
8. Add a small amount of bacon skin to enhance the flavor.
9. Pour the kelp into a casserole and boil, simmer for 30 minutes on low heat.
10. Add salt to taste.
11. Sprinkle in white pepper and eat away from the fire.
