Put in the refrigerator can be refrigerated for 2-3 days, or can be divided and put in the refrigerator frozen storage. The soup is made as follows:

Main ingredient: 2 pork shank bones?

Accessories: ginger 5 pieces, astragalus 3 slices, 3 slices of dried herbs, Angelica sinensis 10g, Codonopsis pilosula 2, salt 2 spoons

Step 1: root pork shank bone cleaned.

Step 2: Prepare the auxiliary ingredients.

Step 3: Blanch the pork shank bone for 3-5 minutes first to remove the blood foam from the meat.

Step 4: Fish out the blanched pork shank bone and rinse it in warm water for 2-3 times to rinse out the blood foam and impurities again. Rinse a few more times to make the soup clearer.

Step 5: Refill the casserole with water and add the pork shank bone and tonic ingredients.

Step 6: Bring to a boil and if there is any blood foam, fish it out before using a spoon. Cook over low heat with a lid for 3-4 hours. Season with 2 spoons of salt 30 minutes before serving.

Step 7: Finished product.