Ingredients: sheep's tail bone (with tail) 1 lamb chop 550g Polygonatum 8g Lycium barbarum 5g Accessories: Nanjiang tomato 2 seasonings: rock sugar 1 cooking wine 50ml soy sauce sesame oil with a few drops of salt each.

Steps:

1) Wash the tailbone and lamb chops, drain and cut into pieces.

2 Stir-fry the bones and meat pieces together with the southern ginger in the oil pan, then pour in the cooking wine and soy sauce and stir-fry again.

3 Add appropriate amount of water and sugar to the pot. After the water is boiled, skim off the floating foam on the surface and move it into the casserole.

4 Then put Polygonatum sibiricum and Lycium barbarum into a casserole and simmer until the meat is cooked and rotten.

5 When eating, remove Polygonatum residue, add salt and drop sesame oil. Sliced tomatoes with food.

Guangdong laohuotang

Ingredients: lean meat (about 7 Liang), sea coconut (about half Liang), Australian fig (1), dried tangerine peel (a little),

Sweet almond and bitter almond (about10g) and scallop (about10g).

Accessories: Polygonatum odoratum (about half of A Liang), Radix Adenophorae (2 pieces), dried lily (a little), and ginger (a few pieces).

Steps:

1, clean lean meat, cut into pieces, blanch it in boiling water, and then blanch it in cold water for later use;

2. Take a casserole, put the cleaned auxiliary materials such as lean meat in cold water, boil over high fire, skim off the foam, cover the pot and simmer for 1.5-2 hours, and season with a little salt.

3. Be sure to drink it while it's hot ~ ~

Efficacy: This soup is a very authentic Guangdong old fire soup, which can clear away heat and moisten the lungs and has a certain auxiliary effect on relieving cough.