1. wuzhimaosu soup material: wuzhimaosu 15g, Smilax glabra 5g, dried shiitake mushroom 5g, poached bean 5g, adzuki bean 5g, Ganoderma lucidum 5g and Siraitia grosvenorii 5g. All the raw materials are processed, washed and soaked in clean water for 3 minutes. After that, put all the processed materials into the soup pot, heat enough water and cover it. After the fire boils, turn to low heat and continue to simmer for 2 hours. Finally, add salt to taste the soup.

2. Keel material of wuzhimaotao pot: 5g of keel, 8g of wuzhimaotao, red dates, medlar, ginger slices and salt. Soak the five-finger peaches in clear water for 15 minutes; Cut the pig's keel into pieces, put it in boiling water, blanch the blood and smell, and pick it up. Then put the five-finger peaches and keels together into the soup pot, and add ginger slices, red dates, medlar and enough water. After the fire boils, turn to low heat and continue to simmer for 2 hours, and finally season.

3. wuzhimaotao Niudali Bone Soup Material: 25g of pig bone, 15g of fresh Niudali, 15g of wuzhimaotao, 15g of Ophiopogon japonicus, 2-3 slices of ginger and proper amount of salt. Wash the pig bones, cut them into pieces, blanch them in boiling water to remove the blood, and pick them up for later use. Then wash the cows vigorously; Wash the five-finger peaches; Wash Ophiopogon japonicus. Add enough water into the pot, pour the Ophiopogon japonicus and Niuli vigorously into it, and then pour the pig bones and five-finger peaches into the soup pot together. After the fire boils, turn to low heat and continue to cook slowly for 2-3 hours. Add salt to taste before turning off the fire.