Rinse the pork bones thoroughly and simmer to make a flavorful broth. Add 3 tablespoons soy sauce, annatto oil for color, goji berries, and crushed fried garlic to the hot pot. Add the corn. Transfer the broth to an electric hot pot to keep it simmering. Wash the watercress, cut the napa cabbage into pieces, and slice the mushrooms as needed. Trim the roots off the enoki mushrooms and leave them whole.

Serve in bowls and enjoy with a dipping sauce made from soy sauce mixed with a little vinegar and chili sauce.