Ingredients for lotus root and beef bone soup; 500 grams of beef bones or pig bones, 400 grams of lotus root, 10g of Polygonatum odoratum, 10g of Eucommia ulmoides, 3 red dates, 10 medlars, appropriate amount of tangerine peel, and 3 to 4 slices of ginger. .

The first step: first remove the segments from the lotus root, scrape and slice it, clean the Eucommia ulmoides and Polygonatum odorifera, soak them for later use, and soak the tangerine peel. First wash the beef bones, soak them in cold water to remove the blood, change the water two or three times, and put them into the pot. Remember to put a few slices of ginger in the pot under cold water and a little cooking wine to remove the smell

Step 2: At the same time, prepare the ingredients, including carrots, eucommia ulmoides, and polygonatum odorifera, and put them into a casserole.

Step 3: Soak red dates, wolfberry and candied dates and set aside.

Part 4: After the water boils, let the beef bones turn over and let the blood flow out, so that the soup will be very clear. Prepare a plate of warm water, stir in the bloody beef bones, and add into the casserole.

Step 5: Put all the materials into the pot and pour appropriate amount of hot water.

Step 6: After the water boils, use a spoon to scoop out the floating foam, turn down the heat and simmer.

Step 7: Bring to a boil over high heat, then simmer over low heat for 1 to 2 hours.

Note: When cooking to the end, you can use a fork to pierce the meat. If the fork lightly penetrates the meat, it is done.

References CCTV.com--Foods that nourish muscles and strengthen bones in winter