500g of ribs, 30g of yam, 1 5g of medlar (about 30 slices), 4 dried longan slices, 50g of scallion, 3 slices of ginger, 6 slices of salt,1teaspoon (5g) and 3 liters of water.

working methods

1) Dry rattlesnake slices are soaked in clear water for about 3 hours.

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

3) At the same time, put the soft rattle into the pot, pour in water and chopped green onion, and turn to medium heat for 3 minutes after the fire is boiled.

4) Wash yam, medlar and longan with clear water. Then gently cut the longan peel with a knife, so that the fragrance of longan is stronger in the soup pot. Peel ginger and cut into large pieces.

5) Pour the yam, medlar, longan, ginger slices and cooked conch slices into the soup, cover and stew for 2 hours.

6) After 2 hours, open the lid and continue to cook for 5 minutes on high fire. In order to enrich the soup, add salt at last.