Cooking Steps

1. 

   Step1:Use a spray gun to burn all the hair on the pigtail. Soak the pigtail in cold water for 20 minutes. Use a hard brush to remove the burn mark. Cut the pigtail into a proper length section for standby.

2. 

   Step2:Half of the big white radish. Peel it, and then cut into radish pieces of suitable size for use; cut ginger into thick ginger pieces. Appropriate amount of anise, cinnamon, grass nuts, nutmeg, white buckles, fragrant leaves, dried peppers, and crystal sugar. Pat the grass nuts and nutmeg with a knife instead of crushing them for use

3. 

   Step3:Heat the pot. Add some oil. Pour in thick ginger slices and stir fry them. After stir frying ginger slices, pour in pigtail. Stir fry with medium and small heat. Add a small amount of water whenever you feel that the stir frying can't move. Stir fry until pigtail changes color. Pour in all spices and stir fry together until the spices are stir fried and fragrant. Then add in ice sugar. Pour in a proper amount of water. Stir fry until the ice sugar becomes soft. Use a stir fry spoon to break the ice sugar and stir to produce sugar color

4. 

   Step4:When the sugar color sticks to the pigtail, pour in a spoonful of Huadiao wine, cover the pot and simmer for 15 seconds. Open the lid and fry the remaining Huadiao wine until dry. Then add some old soy sauce and stir fry until the color sticks to the pigtail. Add enough water at one time. Flood the pigtail thoroughly. Add some salt and pepper. Cover the pot and boil it in high heat for 10 minutes. Turn down the heat and simmer for 1 hour

5. 

   Step5:After 1 hour, add the carrot. Cover the pot. Simmer for another 40 minutes. After 40 minutes, open the pot cover. Turn the heat and turn to collect the juice. The soup is suitable. Add a proper amount of chicken essence and garlic sprouts. Stir evenly. Then start the pot.

6. 

   Step6:Finished product drawin