Ingredients: Finger Peach, Smilax glabra, pork bone, ginger slices and salt.

Exercise:

1, Nail Peach and Smilax glabra were washed separately, soaked in clear water for 15 minutes, and then taken out and washed.

2. Chop pig bones, wash them, boil water, pick them up, and rinse off the floating foam on the surface.

After the pot is filled with clear water, the fire boils, and all the materials are put in to continue cooking.

4, then turn to low heat and cook slowly for 2 hours. Finally, add salt to taste and turn off the fire.

Second, the five-finger peach pot chicken soup

Ingredients: 1 chicken (about 600g), 50g of five-finger peach, 200g of lean meat, 3-4 red dates, 1 handful of medlar and 3 slices of ginger.

Exercise:

1, the old hen is eviscerated, cleaned and cut into 4 large pieces; Clean the lean meat and cut it into large pieces.

2. Add water to the pot. After the fire is boiled, add lean meat to boil the water, then pick it up, skim off the floating foam, and then add chicken pieces to boil the water for 3 minutes.

3. Then rinse off the floating foam on the surface of lean pork and chicken with clear water, and drain the water.

4. Put the scalded chicken nuggets and lean meat into the pot, add enough water, boil over high fire, and skim off the floating foam that may be generated again.

5. Then add candied dates, medlar and five-finger peaches, cover them, turn to low heat for 2 hours, and finally add salt to taste and turn off the fire.

Three, five-finger peach Niu Dali pig bone soup

Ingredients: Finger Peach150g, Pig Bone 250g, Fresh Millettia150g, Ophiopogon japonicus15g, 3 slices of ginger, and appropriate amount of salt.

Exercise:

1. Wash pig bones, cut into pieces, blanch with boiling water to remove blood, and fish them up for later use.

2. Then wash the cows vigorously; Wash the five-finger peach; Wash Ophiopogon japonicus.

3. Add enough water to the pot and pour in Ophiopogon japonicus and Niu Li.

4. Then pour the pig bones and five-finger peaches into the soup pot.

5. After the fire boils, turn to low heat and continue to cook slowly for 2-3 hours. Season with salt before turning off the fire.

Efficacy: This soup has the effects of invigorating qi, promoting fluid production, invigorating spleen, regulating stomach, nourishing and strengthening body.