Stick bone radish soup

Overview

A simple soup dish, the radish is native ginseng, nutritious and delicious.

Chop the stick bones into pieces, soak them in bleeding water in advance, and change the water twice in the process (I used the stick bones from the elbow)
After the blood soaks away, replace with clean water
Pour cold water into the pot. After it boils, blood will continue to bubble out. Keep it boiling for one minute, so that the dirty water can be better removed
Pour away the pot of water used for blanching, and add another pot of clean water. Pour cold water into the pot and add a piece of chopped ginger
Bring to a boil over high heat and check to see if there are any blood bubbles. If there are any, use a spoon to gently scoop them out along the edge of the pot. Turn down the heat and stew the stick bones for about fifty minutes
After the bone broth is cooked, add the sliced radish
After the pot is boiled, uncover the pot and cook the radish slices for about ten minutes (if you want the radish soup to not have the spicy smell of radish, you must uncover the pot and cook after the radish soup is boiled)
Take out the pot and add a little salt to taste