Accessories: lotus root and mung bean

Seasoning: oil, salt, chicken essence and ginger.

Exercise:

1) Wash the bone, blanch it in boiling water, take it out, and then rinse off the floating powder on the surface with warm water. Wash and peel the lotus root, cut it into hob blocks obliquely, and slice the ginger for later use.

2) Put the cooked ribs and ginger slices into the pot, put them into the soup pot and blanch them with boiling water for one and a half hours.

3) Wash mung beans, put them into the soup pot, add some salt to taste, continue to cook for 40 minutes, and add a little chicken essence.

1) When cooking soup, you should add enough water at first, and if there is not enough water in the middle, you should also heat the water. Adding cold water will shrink the meat, and protein cannot be completely released.

2) Adjust the cooking time according to different cooking pots and temperatures.

3) Mung beans are cool, just add a small amount to the soup.

Efficacy: invigorating spleen, stimulating appetite, invigorating qi and blood, cooling blood and removing blood stasis, and strengthening body.