2) Wash the pork ribs and put them into a pot, pour in 3L of water and boil them over high heat, then skim off the floating foam with a spoon.

3) Meanwhile, put the softened slices of rattlesnake, put them into the pot, pour in water and green onion knots, bring to a boil over high heat, then turn to medium heat and cook for 3 minutes.

4) Rinse the Chinese yam, wolfberries and cinnamon with water. Then use a knife to gently cinnamon skin, knocked out small mouth, so that in the soup pot, cinnamon flavor is stronger. Ginger peeled and cut into large pieces.

5) the Chinese mountain, wolfberry, cinnamon, ginger, and boiled conch slices, poured into the skimmed soup, cover the lid, turn to a small fire boil to 2 hours.

6) After 2 hours, open the lid, change to high heat and continue to cook for 5 minutes, in order to make the soup more concentrated, and finally adjust the salt to drink can be.