1, Practice 1: Prepare materials. Red dates, ginger, wolfberry, salt, chicken essence, beef bones, codonopsis. Wild ginseng washed 1 slice; cut into small pieces, ginger slices; ginseng and ginger slices were put into a tea bag; jujube, goji berries washed, beef bones into the boiling water fished out; the blood in the beef bones washed and soaked out, put into a soup pot, add water; all other materials into the, open a large fire, when the soup rolled, turn to a small fire slowly simmering; about two hours, the taste came out, add seasoning salt and chicken essence on it.

2, method two: prepare materials. Fresh ribs, white radish, ginger, salt. Put the ribs into a pot of cold water, add ginger slices and heat over high heat; after boiling, continue to cook for a few minutes to remove the blood; blanch the ribs with warm water, re-enter the pot, add ginger slices and a sufficient amount of water, and simmer over low heat for about 3 hours; peel the white carrots, and cut them into hobnailed pieces; simmer the ribs until they are soft and fragrant with the soup; pour the radish, season with a little salt, and simmer over low heat until the radish is soft and rotten.

3, method 3: prepare materials. 500 grams of beef bones, half an onion, 2 carrots, ginger and salt. Ginger cut three small pieces, onions cut round slices, carrots cut according to the hobnail; the beef bones will fly to remove the fishy flavor. Add a few slices of ginger when deodorizing. The de-fishy effect will be better; use a casserole to make soup, or use the current commercially available casserole to make soup; wash the beef bones, add water, add ginger and onion, cook over high heat until bubbling, skim off the froth and then turn to a low heat; throw the carrots in and cook for 1 ? hours to 2 hours; when the carrots can be pierced with chopsticks, they can be served.