Ingredients: 2-3 carrots, 8- 10 horseshoes, 6 red dates, 500g pig's head bones, and appropriate amount of seasoning salt.

1. Wash carrots, horseshoes and pig's head bones for later use, and wash red dates and remove the core for later use.

2. Peel carrots and cut them into hob blocks; Peel horseshoe and cut it in half. ?

3. Take a pot, add a proper amount of clear water, bring it to a boil with high fire, blanch the pig's head bones in boiling water, and pour off the water after boiling out bleeding foam, and keep the pig's head bones.

4. Take out the soup pot, add appropriate amount of cold water, and add pig's head bones, carrots, horseshoes and pitted red dates.

5. After the fire boils, turn to low heat and simmer for about one and a half hours.

6. Add appropriate amount of seasoning salt to taste before drinking.

Carrot horseshoe soup belongs to Cantonese cuisine and is a traditional local famous dish in Guangdong Province. The preparation process is relatively simple, has good effects of reducing blood fat, resisting oxidation, resisting aging, nourishing yin and moistening dryness, can peristalsis intestines, enhance immunity, and is beneficial to the development and growth of children. ?

Because carrot is rich in carotene, it has a good protective effect on eyes, and it is also rich in pectin, inorganic salts, various amino acids and trace elements, which can enhance human immunity. The phosphorus content in water chestnut is the highest among stem vegetables, which can promote the growth and development of children and maintain their physiological functions, and is of great benefit to the development of children's teeth and bones. So this soup is especially suitable for children.

Tips for soup making:

1, How to peel horseshoe quickly: You can cook horseshoe in water first, so you can easily peel off the skin by hand.

2. How to cut carrots into beautiful shapes: first cut off the two sides of carrots, then cut carrots into sections obliquely, with the sections facing down, stand up and cut into pieces, and cut out beautiful hob block shapes. ?

3. The lean meat used for soup must be boiled in water first, which can not only remove the blood foam and fishy smell in the meat, but also give full play to the flavor of the meat. ?