1. Chop the spine and soak in water for 20 minutes to rinse off the blood.
2. Wash the soaked spine.
3. Put a little oil in the pot and stir fragrant ginger slices, add the spine and add the cooking wine to dry the water. (Fresh spine is soaked in blood water, without blanching, the meat will be more tender.)
4. Put the stir-fried spine in a purple casserole, add enough boiling water to simmer for 2 hours at a time.
5. Wash and peel the Bailuo.
6. Cut a larger hob block.
7. After 2 hours, add the radish and salt and simmer for another half an hour.
8. After simmering for 2.3 hours, add some white pepper.
9. Fill a bowl and sprinkle with chopped green onion.
