Raw materials: appropriate amount of lotus root and appropriate amount of meat and bone (ribs, cavity bone and stick bone can be used). Peanut and Lycium barbarum can also be added. Ingredients: two pieces of ginger, yellow wine, salt.

Production: Wash the meat and bones, blanch with boiling water to remove floating foam (or stir-fry with cooking oil and ginger slices); Put the meat and bones into a crock, add enough water at one time, boil over high fire, skim the floating foam again, add ginger slices and yellow wine, and cook over low fire for one hour; Cut the lotus root into small pieces, put them into the broth, cook for another half an hour, add salt, and the original lotus root bone soup will be cooked in half an hour.

Efficacy: improve spleen and stomach weakness, replenish qi and nourish blood, and harmonize stomach.