(1) Wash Syzygium hirsutum and Smilax glabra respectively, soak them in clear water for 15 minutes, then take them out and wash them.
(2) Chop pig bones, wash them, boil water, then pick them up, and rinse off the floating foam on the surface.
(3) After the pot is filled with clear water, the fire is boiled, all the materials are put in, and the boiling is continued.
(4) After that, turn to low heat and cook slowly for 2 hours. Finally, add salt to taste and turn off the fire and eat.
2. Chicken soup with five-fingered peaches: Material: bare chicken 1 chicken (about 600g), 50g of five-fingered peaches, 200g of lean meat, 3-4 red dates, a handful of medlar and 3 slices of ginger.
(1) eviscerate the old hen, clean it, and cut it into 4 large pieces and 2 pieces; Wash the lean meat and cut it into large pieces.
(2) Add water to the pot. After the fire boils, add lean meat and boil it in the water. Then take it out, skim off the floating foam, and add chicken pieces and boil it for 3 minutes.
(3) Then rinse the floating foam on the surface of lean pork and chicken with clear water, and drain the water.
(4) Put the blanched chicken nuggets and lean meat into the pot, add enough water, boil over high fire, and skim off the floating foam that may be generated again.
(5) Add candied dates, medlar and five-finger peaches, cover, simmer for 2 hours, and finally add salt to taste.
3. Wuzhimaotao Niudali Pig Bone Soup: Materials: Wuzhimaotao150g, pig bone 250g, fresh Niudali150g, Ophiopogon japonicus15g, 3 slices of ginger, and appropriate amount of salt.
(1) Wash pig bones, cut them into pieces, blanch them in boiling water to remove blood, and fish them up for later use.
(2) Then wash the cow vigorously; Wash the five-finger peaches; Wash Ophiopogon japonicus.
(3) Add enough water into the pot, and pour the Ophiopogon japonicus and Niuli into it.
(4) Then pour the pig bones and five-finger peaches into the soup pot.
(5) After the fire is boiled, turn to low heat and continue to cook slowly for 2-3 hours. Before turning off the fire, add salt to taste and eat.