1, Chestnut Shashen Yuzhu Pig Bone Soup, chestnuts can nourish the stomach and strengthen the spleen, Shashen Yuzhu has the effect of clearing away heat, and with the meat taste of pig bones and lean meat, the soup is delicious and nutritious, and it is also warm and clear. This is a good soup.

2. Chestnut Shashen Yuzhu Pig Bone Soup. The ingredients used are 300g of pig bone, chestnut100g, Polygonatum odoratum and Shashen15g each, a piece of lean meat, a piece of ginger, a little salt and oil, and a proper amount of medlar.

Chestnuts can be bought in the market and are easy to handle. Soak in water after cleaning to prevent oxidation. Wash Radix Adenophorae and Rhizoma Polygonati Odorati with clear water, cut ginger into sections, and wash Fructus Lycii.

4, the next step is to take out pig bones and lean meat. Pig bones were bought with pig vermicelli bones and have been smashed. Clean with water first; Clean lean meat and cut into pieces; Then boil the water, put the ribs and lean meat, and a few pieces of ginger in cold water. After the water is boiled, take out the ribs and lean meat and wash them with clear water.

5. Put the casserole on the stove rack, heat it first, then add a little oil, stir-fry the pork bones, lean meat and ginger slices in the pot, drain the water, stir-fry to give a fishy smell and a meat flavor; After frying for a while, the meat and blood in the pot changed color. At this time, pour an appropriate amount of water, and put the chestnut, Adenophora adenophora, Polygonatum odoratum and Lycium barbarum into the pot together.

6. Cover the pot and bring to a boil. After boiling, remove the floating foam from the soup by opening the lid, and then cover the lid to stew 1 hour; /kloc-after 0/hour, open the lid, remove the oil slick from the soup first, so that you won't feel greasy. Add a little salt to taste, and you can taste a delicious and nutritious tonic soup.