Summer Appetizer Soup---white Radish, Mushroom and Pepper Pork Bone Soup
1.
Wash the dried shiitake mushrooms and soak your hair.
2.
Peel the white radish and cut into thick pieces measuring 5 cm by 5 cm.
3.
Put half-high water in the soup pot, pour shiitake mushrooms and white radish.
4.
Cut the fan bones into pieces and blanch them in boiling water until no blood leaks out.
5.
The fan bones that have been bloody water are sandwiched into the soup.
6.
Finally, add a teaspoon of crushed peppercorns, boil and turn to low heat for one and a half hours.