1. Prepare the ingredients.
2. Wash the pig bones under running water and rinse off the blood.
3. Put the tail bones in a casserole and pour clean water.
4. Bring to a boil over high heat, and remove any foam.
5. Add ginger, reduce heat, cover and simmer for 40 minutes.
6. Soak the bamboo fungus in water for 20 minutes.
7. Cut off the cap, wash, and cut into small pieces.
8. Peel the yam, wash and cut into small pieces.
9. Soak in salt water to avoid oxidation and blackening.
10. Bring the yam into a casserole and boil on high heat.
11. Season with salt and simmer for 25 minutes.
12. Pour in bamboo fungus and cook for 10 minutes.
13. Sprinkle in medlar and pepper and eat away from the fire.
Tips:1. Peel the yam and soak it in light salt water to avoid oxidation and blackening.
2. Bamboo fungus cap must be cut off to avoid affecting the taste.
