Stone olive stew soup put 25-30 grams at a time, so that the stew a soup flavor is just right.

The stone olive is an epiphytic herb that grows year-round on the rocky walls of deep mountain forests or attached to old trees, and is distributed from southeastern China to Fujian and southern Zhejiang.

The stone olive is a perennial herb that grows all year round on the rocky walls of deep mountains in the shade of the forest, and the special ecological environment makes the stone olive have a tenacious vitality, and the production of the stone olive is the least in July, August and September.

Distribution of China's southeastern to southern Zhejiang, Fujian, Guangdong, Hainan, Guangxi, Guizhou, Xingyi, Zunyi, Qiandongnan Miao and Dongzhou, Qiannan Buyi Miaozhou, Hong Kong, northwestern to southeastern Yunnan and southeastern Tibet. The type was taken from Hong Kong, China.

The stone olive is also known as the stone peach, stone lotus, fruit on the leaf, stone lotus, large stone olive.

Stone olives rinsed with water, and then boiled in fresh water, mainly to thoroughly wash off the muddy water, prepare the meat to be stewed, in fact, stewed chicken or duck meat is equally delicious, under the stew pot in the stew for 4 hours, complete, add a little salt, and discard the stone olives when drinking.

Stone olives cleaned clean sediment, set aside excess root spare; yam washed. Pork liver washed, changed the knife cut small pieces spare; ginger washed and patted flat spare. The pig liver blanch off the blood, with stone olives, ginger pieces together into the electric stew pot, add water to seven full stew 2.5 hours. Cut the yam into pieces and set aside. When the soup boils, add it to the pot and continue to simmer together for 1 hour until the yam is cooked. Finally, add the right amount of salt to seasoning can be.