1. Chop the trotters into pieces and prepare the ingredients.
2. Cut the radish into appropriate size pieces and set aside.
3. Take it out and rinse it with running water.
4. Add water to the pot, add the cooking wine, add the trotters and cook for a few minutes to boil the blood foam.
5. Add enough water to the pot, add green onion, ginger and grass fruit, put in the blanched trotters, boil over high heat, and simmer slowly.
6. After half an hour, add the radish and salt, and continue to stew until the radish becomes soft and the trotters are soft.
Tips:The rice cooker I use to save trouble can be replaced by a stew pot or casserole.
