The best way to eat olive fruit soup can be made into olive fruit radish soup, stewed pork lungs with olives, stewed green olives with Siraitia grosvenorii and Sydney.

1, olive radish soup

Prepare materials, half a catty of green olives, 2 jins of white radish, half a catty of lean meat and 3 slices of ginger. First clean the green olives, radishes and lean meat, cut the white radishes into pieces, pat the green olives flat, and cut the lean meat unnecessarily. Then put it in a casserole with ginger, add 5 kilograms of water (about 10 bowl), put it in a hot pot for 2.5 hours, and finally add a proper amount of coffee salt.

2. Stewed pork lungs with olives

Prepare materials, 250g of pig lung, 50g of green olive150g, 200g of pig keel, and appropriate amount of salt. First, clean the olives, prepare the pig spine and wash the pig lungs with salt. Then cut the cleaned pig lungs into small pieces, rinse them with water and rub them clean, and beat the green olives with the back of the knife for later use. Then heat the cold water in the pot, blanch the pig's spine and lungs, and wash the blanched pig's lungs and pig's spine with clear water again.

Put pig lungs and pig spines into a pressure cooker, inject a proper amount of water at one time, add olive to the pressure cooker and cook until steam comes out, and turn the heat down for about 30-40 minutes. After removing the lid, take out the cooked pig lungs, cool them and cut them into small pieces. Finally, return the pig lungs to the pot and boil them. Add some salt and you can cook.

3. Stewed Sydney with Siraitia Grosvenorii and Olives

Preparation materials: Sydney 200g, Siraitia grosvenorii 10g, and three green olives. Peel Sydney and cut it into small pieces, and use half of Siraitia grosvenorii. Then add all three ingredients into the saucepan, pour in water, cover with electricity and stew for 2 hours. Finally, go to the dregs and eat soup several times.