Clean the bones: Rinse the pork bones under running water. Rub them with 5g flour, let sit for 5 minutes, then rinse thoroughly. (Note: flour absorbs impurities and cleans more effectively than water alone.)

Prepare the radish: Peel the white radish and cut into chunks. Set aside.

Place the cleaned bones into a pot with enough water to cover. Add 1 tsp cooking wine, some scallion segments, and 1 slice of ginger.

Bring to a boil over high heat, skim off the dark foam completely, then remove the bones and rinse with warm water. (Note: rinsing with warm water prevents the meat from tightening.)

In a clean pot, add the blanched bones, 3 slices of ginger, 1 star anise, and the scallion knot.

Pour in 1500ml water, bring to a boil, then cover and simmer gently over low heat for 40 minutes. Keep the broth at a light simmer, not a rolling boil.

Add the radish chunks, season with 1.5 tsp salt, and stir.

Simmer on low for 20 minutes until the radish is tender and easily pierced with chopsticks. (Note: do not overcook, or the radish may become mushy.)

Before turning off the heat, stir in ½ tsp white pepper and a little chicken bouillon powder (optional).

Garnish with goji berries and chopped scallions. Serve hot.