1. Preparation materials: 400g of pig bones, 400g of chestnuts and 30g of Yaozhu;

2. Pig bones fly into the water and the bleeding foam is washed;

3. Put the pig bones, chestnuts, Yaozhu and clear water into the boiling pot together, and press the "Old Fire Soup" function key;

4. Season with salt before turning off the fire.

Cooking tips

1, chestnut, also known as "chestnut", has the reputation of "king of thousands of fruits" and is also called "ginseng fruit" abroad. Chestnut is rich in unsaturated fatty acids, vitamins, minerals and riboflavin, which can prevent and treat diseases such as hypertension, coronary heart disease, arteriosclerosis, osteoporosis, etc. It is a nourishing good product for anti-aging and prolonging life.

2. Adding Yaozhu greatly improves the delicacy and nutrition of the soup. Jiang Yaozhu, also known as "scallop", is the stigma of a kind of shellfish called "Jiang Yao", which is particularly delicious and has the reputation of the best seafood.

3. Pig bones It is recommended to choose pig fan bones, that is, the bones below the shoulders on the back of pigs. There is a crescent-shaped brittle bone at the front end of pig fan bone, which is called lunate bone. The fan bone of a pig is the scapula of a pig. Pork vermicelli bones are not greasy. Besides protein, fat and vitamins, pork vermicelli bone also contains a lot of calcium phosphate, collagen and bone mucin.

4. If a casserole is used, bring the fire to a boil and turn it to low heat for 90 minutes.