1. The first method: prepare ingredients: two jujubes, 4 cm green onions, 10g salt, 300g bone, one carrot, five slices of ginger, and one corn. Wash the barrel bones. Add water to the pot, add the ribs, green onions, and ginger slices. Put the carrots, corn, and jujubes into the pot together, and add a little salt.

2. The second method: wash the tube bones, add green onions, peppercorns, ginger slices, and an appropriate amount of cold water, put them together into a pressure cooker, and make soup. Then put the white radish, carrots, corn, and jujube into the pot, add a little salt, and try the soup option again. Just sprinkle with chopped green onion.

3. The third method: blanch the tube bones in boiling water, peel the lotus roots and cut into pieces. Peanuts need to be soaked a few hours in advance to make them easier to cook. Together with the ginger slices, put all the ingredients into the casserole, add enough water at one time, do not add water in the middle, bring to a boil, then turn to low heat and simmer for one and a half hours, add salt to taste, and continue to simmer for half an hour.