When cooking Dragon Bone Soup, adding appropriate ingredients can enrich the taste and nutritional value of the soup. The following are some common and recommended ingredients:

Vegetables

Ginger: Ginger has the effect of removing fishy and greasy, dispelling wind and dispersing cold, and is an indispensable ingredient in dragon bone soup.

Sliced green onion: Sliced green onion can add fragrance to the soup, and at the same time has the effect of promoting appetite, warming the spleen and stomach.

Carrots: carrots are rich in carotene, which releases a sweet flavor when stewed in the soup and adds a golden color to the soup.

White radish: white radish has the effect of clearing away heat and resolving phlegm, moistening the lungs and generating fluids, and can balance the dryness and heat of the soup when it is added to the dragon bone soup.

Lotus root: lotus root is crisp and delicious, rich in dietary fiber, soft and sweet after stewing in the soup, can increase the taste of the soup.

Mushrooms

Shiitake: Shiitake is a nutritious mushroom that enhances immunity, nourishes and strengthens the body, and it can enhance the freshness of the soup when added to the dragon bone soup.

Kimchee Mushroom: Kimchee Mushroom is smooth and tender, rich in proteins and amino acids, and absorbs the broth after stewing in the soup, making it tender and delicious.

Seasoning

Salt: A moderate amount of salt can enhance the savory taste of the soup, but remember not to overdo it.

White pepper: white pepper is pungent and warm, has the effect of driving away cold, cough, stomach and food, and can increase the warming effect of the soup when added to the dragon bone soup.

Lycium barbarum: Lycium barbarum is warm in nature and has the effect of tonifying the kidney and benefiting the essence, brightening the eyes and inducing diuresis. Adding a few lycium barbarum to the keel bone soup can enhance the nutritional value of the soup.

Jujube: jujube nourishes and nourishes the blood, sweet in nature, can add a touch of sweetness to the soup after joining the dragon bone soup, and at the same time has the effect of replenishing qi and replenishing blood.

Other Ingredients

Tofu: tofu is rich in high-quality protein, and after stewing in the soup, it absorbs the broth and is tender and smooth.

Yam: Yam is flat in nature and has the effect of tonifying the spleen and lungs, strengthening the spleen and stopping diarrhea, and when added to the keema soup it can increase the consistency of the soup, nourishing and nourishing.

Vermicelli: Vermicelli is highly absorbent, soft and tasty after stewing in the soup, and can increase the satiety of the soup.

It should be noted that different ingredients with different soup flavors can be presented, it is recommended to choose and adjust according to personal preferences and needs. When stewing keel soup, to grasp the fire and time, large fire boil and then turn to small fire slow stew, so as to stew clear and fresh soup.