Chestnut and kudzu keel soup is a good soup for fall and winter nourishment. The climate in the south is mostly hot and humid, easy to cause muscle and joint pain in the fall and winter, kudzu has the effect of removing dampness and fire, clearing away heat and improve the body's immune system, etc.; seasonal chestnuts can nourish the stomach, strengthen the spleen, tonifying the kidneys, and the two together with the dragon bone soup can play the role of clearing away heat and moistening the lungs, strengthen the spleen, benefit the kidneys, and improve the role of lumbar pain and backache, and the taste is also very sweet and fresh, often drink it is beneficial!

Long bone that is the tail section of the pork spine part, meat thick bone less, boiled out of the soup is delicious and not greasy, even after boiling soup long bone meat eat still very tender, will not be wasted!

Materials: 1 catty of long bones (chopped), shelled chestnuts 3 two, peeled kudzu 6 two (cut), carrots 1 (cut), 3 dates.

Practice: 1, chestnuts cut in half, slightly boiled in boiling water for a moment, easy to peel.

2, the keel burned water to remove blood and meat odor.

3, all the ingredients in a pot, add the right amount of water to boil over high heat, then turn to simmer for about an hour and a half, seasoning can be.