1 Pork bone and spinach soup

Ingredients: 250-500 grams of fresh pork spine, 150-200 grams of spinach.

Preparation method: Wash the pork spine with clean water, chop it into pieces, put it into a casserole, add an appropriate amount of water, first use high heat, then simmer for 2 hours, then add the washed spinach. In the soup, cook for another 10 minutes, wait until it is warm, add seasonings to taste, drink the soup and eat the spinach.

Nutritional benefits: Pork spine contains magnesium, calcium, phosphorus, iron and other inorganic salts. The enzymes contained in spinach have a good effect on the secretion function of the stomach and pancreas. This recipe is a good soup to supplement magnesium, iron, calcium, phosphorus and other inorganic elements.

2 Astragalus and Schisandra Pork Liver Soup

Ingredients: 30 grams of astragalus, 3 grams of Schisandra, 50 grams of fresh pork liver, 500 grams of fresh pork leg bones.

Preparation method: First, wash the pork liver with clean water and cut it into slices; second, wash the pork leg bones with clean water, break them into pieces, put them into a casserole together with astragalus and schisandra chinensis, and add Bring an appropriate amount of water to a boil over high heat, then simmer over low heat for 1 hour, then filter out the bone residue and medicinal residue; third, put the pork liver slices into the cooked pork bone soup and cook, add seasonings , eat pork liver and drink soup.

Nutritional benefits: Each 100 grams of pork liver contains 21 grams of protein, 11 mg of calcium, 270 mg of phosphorus, and a variety of vitamins. Pork leg bones also contain calcium, phosphorus, magnesium, iron, potassium and other inorganic elements. Together with astragalus and schisandra, they are beneficial to the absorption of protein, calcium, phosphorus and other ingredients, and are very beneficial to the development of long bones in children. Preparation method: First, wash the pork liver with clean water and cut it into slices; second, wash the pork leg bones with clean water, break them into pieces, put them into a casserole together with astragalus and schisandra, add an appropriate amount of water, and heat over high heat first. After boiling, change to simmer for 1 hour, then filter out the bone residue and medicinal residue; third, put the pork liver slices into the cooked pork bone soup and cook, add seasonings for seasoning, and eat the pork liver and drink the soup.

Nutritional benefits: Each 100 grams of pork liver contains 21 grams of protein, 11 mg of calcium, 270 mg of phosphorus, and a variety of vitamins. Pork leg bones also contain calcium, phosphorus, magnesium, iron, potassium and other inorganic elements. Together with astragalus and schisandra, they are beneficial to the absorption of protein, calcium, phosphorus and other ingredients, and are very beneficial to the development of long bones in children.