500g of sparerib, 30g of yam, 0g of medlar 1 5g (about 30g), 4g of dried longan, 50g of onion, 3g of ginger, 6g of salt, 5g of1teaspoon, and 3 liters of water.

working methods

1) Dry rattlesnake slices are soaked in clear water for about 3 hours.

2) Wash the ribs, put them in a pot, pour in 3L of water, bring them to a boil, and skim off the floating foam with a spoon.

3) At the same time, put the soft rattle into the pot, pour in water and scallion, bring it to a boil with high fire, and turn to medium heat for 3 minutes.

4) Wash yam, medlar and longan with clear water. Then gently cut the longan peel with a knife to make the flavor of longan stronger in the soup pot. Peel ginger and cut into large pieces.

5) Pour the yam, medlar, longan, ginger slices and cooked conch slices into the soup, cover it, and simmer for 2 hours.

6) After 2 hours, open the pot cover and continue to cook for 5 minutes. In order to enrich the soup, add salt at last.