Pork Knuckle and Cuttlefish Radish Soup

First, blanch the pork elbow meat and blood bones in boiling water, then remove them and wash off the blood. Soak the dried cuttlefish in hot water until soft, then remove the black membrane and bones, wash, cut into strips, and then put them into a clay pot to stew.

Peel the white radish and cut it into large chunks.

After the soup boils, turn to low heat and simmer for an hour, then add the white radish and continue to simmer for another hour. When ready to serve, take out the pork knuckle and cut it into pieces.

Cut the elbow meat into pieces and put it back into the clay pot, season with an appropriate amount of salt, and that's it. You can also sprinkle some celery flowers when serving.