1. Prepare the ingredients, cut the pig into large pieces, add salt, ginger, cooking wine, and soy sauce to marinate for 20 minutes.
2. Pour proper amount of water into the pot, put it into the steaming rack, and light the fire to boil the water.
3. Take a big bowl or stewing cup, put the cured pig into the bowl, add some water, wait for the water in the pot to boil, and then put it on the steaming rack.
4. Cover the pot and simmer over high heat until the water in the bowl is up to the mungbean eye. Simmer for another 30 minutes.
5. At the time of stewing pig soup, soak wolfberry and honeysuckle in clear water respectively to remove the small insects hidden in the flowers.
6. After 30 minutes, use the spoon to clean the floating foam on the soup surface of the pig soup.
7. Pour in the soaked honeysuckle.
8. Season with a little salt.
9. Add wolfberry.
10. Add in rock sugar and simmer for another 10 minutes.