1. Prepare materials: 400 grams of pork bones, 400 grams of chestnuts and 30 grams of scallop;

2. Pork bones flying water, rinse off the blood foam;

3. Pork bones, chestnuts, scallop and water together in the cooking pot, press the "old-fire soup" function button;

4. Season with salt before turning off the heat.

Cooking tips

1, chestnuts, also known as "chestnut", "king of thousands of fruits," known as "ginseng fruit" in foreign countries, chestnuts containing The chestnut is rich in unsaturated fatty acids and vitamins, minerals and riboflavin, can prevent and cure hypertension, coronary heart disease, atherosclerosis, osteoporosis and other diseases, is anti-aging, prolonging the life of nourishing good.

2, put the scallop greatly enhance the soup flavor and nutrition. Jiang Yaozhu also known as "dried scallop", Yaozhu is a kind of shellfish called "Jiang Yao" stigma, the flavor is particularly delicious, has the reputation of the best seafood.

3, pig bone is recommended to use pig fan bone, pig fan bone that is the pig's back shoulder below the back of the bone. The front end of the pig fan bone has a crescent-shaped brittle bone, known as the moon bone. A pork scallop bone is the shoulder blade of a pig. Pig fan bone is not greasy, pig fan bone in addition to protein, fat, vitamins, but also contains a lot of calcium phosphate, collagen, bone mucin and so on.

4, if you use a tile pot, first boil over high heat, turn to medium-low heat for 90 minutes.