Pig bone soup is a soup that can strengthen the waist and knees, benefit strength, supplement weakness and strengthen bones and muscles. Both north and south have the habit of making soup with pig bones. Pig bones used to make soup can be straight bones, fan bones, tail thorns or broken bones.

Pig bones can be cooked with many foods and taste good. However, people's preferences in each region are different. For example, Hubei people like stewed pork bones with lotus root, Guangdong people like stewed pork bones with dried vegetables, and Northeast people will choose stewed pork bones with sauerkraut. In addition, pig bones can be matched with different ingredients in different seasons, such as winter melon pig bone soup and radish pig bone soup in winter.

What I want to share with you today is the practice of my pig bone soup, which is just suitable for this season!

Yam and pig bone soup

Compendium of Materia Medica holds that yam can benefit kidney qi, strengthen spleen and stomach, stop diarrhea, relieve spasm and moisten fur. Yam contains a lot of mucin, vitamins and trace elements, which can effectively prevent the deposition of blood lipids on the blood vessel wall, prevent heart disease, and have the effects of benefiting the heart, calming the nerves and prolonging life.

Together, they taste salty and fresh, can tonify kidney and nourish blood, and enhance immunity.

Ingredients: 500g pork bone, one iron stick yam, one carrot, one corn, salt, cooking wine, ginger and onion.

Practice steps:

1. Wash pig bones, put cold water in the pot, add wine, blanch, wash and drain;

2. Peel and cut the yam and carrot into hob pieces, and cut the corn into small pieces;

3. Put the pig bones in a casserole, add water, cooking wine, ginger and onion to boil, skim the floating foam, and simmer for one hour;

4. Add carrots, yam and corn and cook for half an hour.

5. Add salt and stir well before cooking, and sprinkle with chopped green onion.