1. How to make Huaishan corn and carrot bone soup

Ingredients: one pork bone, half a Huaishan root, one corn and one carrot each. Ginger, a little salt and pepper.

Wash the pork bones, boil them in a large pot of cold water for five minutes, then rinse carefully with cold water.

Put the pork bones and ginger into a large soup pot, add eight bowls of cold water and bring to a boil, then turn down the heat and let the water boil but not boil. Be sure to put enough water at one time, do not add water halfway.

After one hour, add corn and carrots, continue to simmer for another hour, then add yam and simmer for another hour, add salt and turn off the heat. Stewing over low heat for a longer time will make the bones crispy and the meat tender, making the soup more delicious.

After the soup has cooled down, put it in the refrigerator. The next day, remove the oil or filter the impurities and heat it before eating. This step can make the soup more refreshing and healthy. If you find it troublesome, save it.

2. How to make lotus root and eyebrow bean bone soup

Ingredients: 500 grams of pork bones, 350 grams of lotus root, 100 grams of eyebrow beans, and appropriate amount of salt.

Pour the pork bones into water and rinse away any foam; wash the black beans; peel and cut the lotus root into pieces.

Put all the ingredients into the inner pot of the purple clay pot and add cold water. The total amount of ingredients and water should not exceed 80% of the total capacity of the inner pot of the purple clay pot.

Select "Laohuo Soup", make a reservation for 6 hours, and then simmer it for 3 hours before you can drink it.

3. How to make shrimp and assorted pork bone soup

Ingredients: baby cabbage, enoki mushrooms, shiitake mushrooms, tofu, shrimps, pork bones, ginger, green onions, vinegar, and salt.

Wash the pork bones and blanch them in hot water for 3-5 minutes. Remove the foam and add cooking wine to remove the fishy smell.

Add water to the pot, add the blanched pork bones, add scattered ginger and green onions, and add 1-2 drops of vinegar.

Wash baby cabbage, enoki mushrooms, shiitake mushrooms, tofu, and fresh shrimps and put them into the soup.

Bring to a boil over high heat and simmer over medium-low heat for 2-3 hours.

Add a small spoonful of milk and bring to a boil to form a bone soup assorted pot.