1, add water to the pot, add ginger slices, and bring the cooking wine to a boil.

2. Boil the bone in water for 5 minutes, remove the blood foam and take it out for later use.

3. Add enough water to the soup pot and open it into the barrel bone.

Step 4 add peanuts.

5. Add the washed rehmannia.

6. Cook over high heat 15 minutes, and turn to low heat.

7. Turn the heat down for 60-90 minutes (note that this soup can be added without salt for the time being, and then add salt according to personal taste).