Dragon bone soup is delicious and nutritious, which can provide a variety of nutrients for the human body and is a good product for nourishing the body. So how to make Longgu Bushen Decoction? The following is the practice of Longgu Bushen Decoction. Let's take a look!

How to make Longgu Bushen Soup: Longgu Chestnut Soup

Ingredients: 5g of Longgu, 3g of chestnut, 1 corn, 1 carrot, 2 onions, 2 slices of ginger, 2 teaspoons of salt and 1 tablespoon of cooking wine.

Practice:

1. Wash the keel.

2. Prepare chestnuts, corn, carrots, shallots and ginger.

3. Add a proper amount of water to the pot, add 2 pieces of crushed ginger and 1 onion knot, put the water into the keel after boiling, add a spoonful of cooking wine when boiling again, boil it, blanch the blood, and take it out and wash it for later use.

4. Cut the corn and carrots into pieces.

5. Boil a proper amount of water in a small pot, and add the chestnut to cook for about 5 minutes (cut a knife on the shell of the chestnut).

6. After cold water, you can peel off the shell easily and completely.

7. Put the keel, chestnut, corn and carrot together in a pressure cooker, add appropriate amount of water and add 2 teaspoons of salt.

8. Cover the lid and adjust the pressure cooker to the chicken and duck meat in the nutrition cooker (or adjust it to the ribs, depending on the taste I like. I usually choose the chicken and duck meat function when the weight is small, which is just right).

9. The boiled keel soup will be more fragrant if you add a proper amount of onion.

How to make Longgu Bushen Decoction

How to make Longgu Bushen Decoction: Yam keel soup

Materials: one iron stick yam, 5g keel, water, salt, ginger and white vinegar.

Practice:

1. Peel and wash the yam and cut it into small pieces.

2. Clean the keel and remove it with boiling water twice.

3. Wash the pressure cooker, put in a proper amount of water, turn on the gas, bring the water to a boil, then put the keel, ginger and two drops of white vinegar down, cover it, press it on high fire for 15 minutes, and turn off the fire.

4. Don't open the lid until the air pressure drops. Put the cut yam down and cover it with medium heat, but don't twist the lid for 1 minutes. Turn off the heat and adjust the salt taste.

How to make Longgu Bushen Decoction

How to make Longgu Bushen Decoction: Cordyceps keel soup

Materials: 5g of Longgu, 1g of Cordyceps, 1 aniseed, appropriate amount of ginger, salt and cooking wine.

Practice:

1. Soak the ginger keel in water several times and clean it.

2. blanch the bleeding water and take it out for later use.

3. Soak the Chinese caterpillar fungus for fifteen minutes and then clean it.

4. Boil the water for a few minutes and take it out.

5. add water, aniseed, ginger slices and cooking wine to the pot and heat it.

6. Add the cooked keel and bring it to a boil. After skimming the floating foam, bring it to a soft boil.

7. Add the Chinese caterpillar fungus and cook for 1 minutes, then add salt and serve.