Pork Knuckle, Winter Melon, and Kelp Soup

Clean the pork knuckle and put it into the pot to blanch.

Peel the winter melon, wash it, and cut it into pieces.

Wash the dried kelp after soaking it until it softens.

Clean the blanched pork hock and put it into a soup pot. Add an appropriate amount of water, ginger slices, and a little white vinegar. Bring to a boil over high heat, then simmer over low heat.

After stewing the pork knuckle until it is 70% cooked, add the kelp and continue stewing.

After the pork knuckle is cooked to 90% doneness, add the winter melon and simmer until the winter melon is soft and tender, then add an appropriate amount of salt.

Plate the finished product.