Our hometown makes bacon every year. The best way to eat it is to count the Bacon’s feet. When it’s stewed, it’s called Yixiang. Today, I used dried radish to stew, only add a piece of ginger, the rest of the seasonings do not need to add, the salty meat is just right, the soup is still light and delicious, not greasy at all, and the inherent fragrance of dried radish is really delicious!


1000g pig's feet
150g dried radish
1 piece of ginger
5g chives
Appropriate amount of water


Step 1
Prepare the raw materials, wash the pork feet, cut them into pieces and soak them soft in advance. Soak the dried radish for two hours in advance

Step 2
Put the preserved pig's feet into the pot and boil for a few minutes

Step 3
Smash the ginger a little

Step 4
Cut the dried radish into sections of suitable length

Step 5
Put dried radish and ginger into casserole, add appropriate amount of water and bring to a boil

Step 6
Put the cooked pork feet into the casserole

Step 7
Simmer for two hours, sprinkle with scallions

Step 8
It's out of the pot