Nourishing stomach soup recipe: jujube yam soup, medlar jujube red bean soup, tremella and Sydney stewed lean broth, pastoral sparerib soup, radish beef brisket soup.

1, jujube yam soup. Wash the red dates in advance, soak them in clear water, peel the yam and cut them into small pieces for later use. Put yam and jujube in a pot and add water to boil until soft and rotten, then add prepared longan pulp and white sugar. After boiling, turn off the heat and get out of the pot.

2, jujube red bean soup. First of all, we need to wash adzuki beans, and then soak them in water one day in advance, while red dates and medlar are washed and drained with water for later use. Put the prepared red beans, red dates and medlar into a pot and add water to make soup. When the water boils, reduce the fire and add rock sugar. After 50 minutes, turn off the fire. Cover and stew for 10 minutes, and you can take it directly.

3, white fungus Sydney stewed lean broth. Clean lean meat, rinse with boiling water, remove and drain, and slice for later use. Soak tremella in clear water, then tear small pieces for later use, and cut Sydney into pieces. Put lean meat, Sydney, tremella and candied dates together in a saucepan, and add water to stew for one hour.

4. Pastoral ribs soup. Boil a proper amount of water in the pot, add the washed ribs, add a spoonful of cooking wine and boil again. Take it out and wash it with warm water. Cut the corn into small pieces and the carrots into large pieces. Add enough water to the casserole, and add the ribs, ginger slices and shallots. Cover and boil. Turn the heat down and keep the noodle soup slightly boiling for about 40 minutes to 1 hour. Add corn and carrots and continue to cook for about half an hour. Add salt 10- 15 minutes before turning off the fire, and sprinkle onion before taking out the pot.

5, radish beef brisket soup. First, wash the brisket with clear water, then soak it in clear water for about 2 hours to remove blood. Cut the soaked beef brisket into small pieces and blanch it with boiling water. Put the beef into the pot, add the right amount of water and add the ingredients. After the fire boils, simmer for about 2 hours. Peel the white radish and cut it into pieces, then pour in the broth. Continue to stew for about 40 minutes.