Cantonese people use Huaishan yam to make beef bone soup.

Ingredients: 400 grams of beef ribs, 1 wild yam, 12 red dates, and 5 grams of wolfberry. Accessories: 2 grams of salt, 1 piece of ginger, 20 grams of cooking wine. Method: 1. Prepare the ingredients

2. Soak the beef bones in water for two hours. Remember to change the water several times.

3. Put the beef ribs in a pot under cold water, pour in the cooking wine, blanch for five minutes, and then rinse with warm water.

4. Pour an appropriate amount of water into the casserole, add the washed beef ribs, select the soup button, and start simmering the soup for about two hours.

5. Wash the wild yam and soak it in light salt water for half an hour, then peel, wash and cut into pieces. When 40 minutes are left, add it to the pot and continue cooking the soup. Soak the wild yam in salt water first and then peel it to prevent it from turning black

6. Then remove the pits and wash the red dates and put them into the pot. Date cores are hot and dry, so when making soup, remove the date cores so that you won’t get angry.

7. When there are 10 minutes left, put the washed wolfberries into the pot. After the soup is cooked, sprinkle in a little salt, stir evenly, and serve.