beginning of winter's suitable soups are soybean pettitoes soup, Chinese date and yam ribs soup, big bone and fresh lotus root soup, radish mutton soup and sour radish old duck soup.

1. Soybean hoof flower soup

Soybeans do not need to be soaked in advance, just wash and soak for about 1 minutes. It's best to choose the front hoof for pig's trotters. As the old saying goes, "the front hoof is the most fragrant". Cut pig's trotters in two, wash and soak them clean. Put pig's trotters in cold water, add 2 tablespoons cooking wine without covering the lid, boil over high fire for about 5 minutes, and then remove the pig's trotters. Prepare a casserole, add pig's trotters, add 3 times the water of the ingredients, add a few pieces of ginger, pour the soybeans into the fire and boil, then cover the pot and simmer for about 9 minutes. Finally, sprinkle a little salt to serve.

2. Pork ribs soup with red dates and Chinese yam

Chop the ribs into sections, wash them for many times, rub and soak them until the meat turns white. Put the ribs in a casserole and add enough water. After the fire boils, skim off a small amount of floating foam, cover the lid and simmer for 1 hour on low heat. After that, the Chinese yam is peeled off, obliquely cut into diamond-shaped pieces, put into a casserole, sprinkled with a little salt and boiled for 2 minutes. Finally, add red dates and continue to cook for 5 minutes before serving.

3. Big Bone and Fresh Lotus Root Soup

Chop the bonzi bone into large pieces, add a piece of tendon meat, wash them together, put them in the pot, add water without ingredients, add 2 tablespoons of cooking wine and bring them to a boil. It doesn't take too long to boil for only 5 minutes, and then take out the bonzi bone and tendon meat. Put bonzi bone and tendon meat into a casserole, add green onion and ginger slices, add appropriate amount of water to boil, skim off the floating foam, cover and simmer for 6 minutes. After that, the fresh lotus root is peeled and cut into hob pieces, and then placed in a casserole and stewed with bonzi bones for about 4 minutes.

4. radish mutton soup

Wash the mutton, cut it into thin slices, and knead and soak it in water until the mutton turns white. Add 1 tbsp cooking wine, a few slices of ginger and 3 pieces of scallion to the mutton casserole and bring to a boil. Skim off a little floating foam, cover the lid and simmer for 6 minutes on medium heat. Peel the white radish, cut into pieces, put it in a casserole and stew for 2 minutes. Sprinkle in a little salt and serve out. You can chop green and red peppers and mix them with salt to make seasonings, and mutton can be dipped in small materials to drive away the cold and keep warm.

5. Sour radish and old duck soup

Sour radish is pickled radish. Cut the sour radish into pieces, wash it with water, put the duck meat in the pot first, add a proper amount of cooking wine, boil it with strong fire, blanch it to remove blood, and then take it out. Blanched duck meat is put into a casserole with enough water, ginger slices and scallion, without too much seasoning. After the fire is boiled, cover the pot and simmer for 6 minutes on low heat. After that, put the sliced sour radish and fresh radish into a casserole and stew for about 2 minutes, without adding salt, because the salt of sour radish is salty enough.