All know that radish can go to greasy and help digestion, and the fat-soluble vitamins rich in radish can be absorbed by the body by means of meat; therefore, the bone radish is the most suitable combination of ingredients.
Wash the bones in a cold water pot. After the fire is boiled, add ginger, onion and cooking wine, and simmer for about 3 hours.
Peel the radish and cut into small pieces. After the bones are stewed, the cartilage is removed from the joints and placed in the soup. Stew for 30 minutes and season with salt.
If you want the soup to be clear, keep a small fire in the whole process and keep the soup in the pot slightly rolling. If you want the soup to be white, then drop a few drops of rapeseed oil after the floating foam.