1. Huaishan corn and carrot bone soup.

Ingredients: One pig bone, half a yam root, one corn and one carrot each.

Ginger, a little salt and pepper.

Method: Wash the pork bones, boil them in a large pot of cold water for five minutes, then rinse them carefully with cold water; put the pork bones and ginger into a large soup pot, add eight bowls of cold water to the boil, then turn down the heat and let the water boil.

Rather than boiling.

Be sure to add enough water at one time, do not add water halfway; add corn and carrots after one hour, continue to simmer for another hour, then add yam and simmer for another hour, add salt and turn off the heat.

Stewing over low heat for a longer time will make the bones crispy and the meat rotten, and the soup will be more delicious. After the soup is cool, put it in the refrigerator. The next day, remove the greasiness on it or filter out impurities, and then heat it before eating.

This step can make the soup more refreshing and healthy.

If you find it troublesome, you can save it.

2. Lotus root, eyebrow bean and bone soup.

Ingredients: 500g pork bones, 350g lotus root, 100g black beans, appropriate amount of salt.

Method: drain the pork bones, rinse and remove the foam; wash the eyebrow beans; peel and cut the lotus roots into pieces; put all the ingredients into the inner pot of the purple clay pot, add cold water, the total amount of ingredients and water should not exceed the total amount of the inner pot of the purple clay pot

80% of the capacity; select "Laohuo Soup", make a reservation for 6 hours, and simmer for 3 hours before drinking.

3. Shrimp and assorted pork bone soup.

Ingredients: baby cabbage, enoki mushrooms, shiitake mushrooms, tofu, fresh shrimps, pork bones, ginger, green onions, vinegar, salt.

Method: Wash the pork bones and blanch them in hot water for 3-5 minutes. Remove the scum and add cooking wine to remove the smell; add water to the pot, add the blanched pork bones, add the scattered ginger, green onions, and add

1-2 drops of vinegar; wash the baby cabbage, enoki mushrooms, shiitake mushrooms, tofu, and shrimps and put them into the soup; bring to a boil over high heat and simmer over medium-low heat for 2-3 hours; add a small spoonful of milk and boil until they form bones.

Assorted soup pot.