Ingredients: 500g of Radix Puerariae, fresh crucian carp 1 strip (about 500g), 250g of pig bones, 6 candied dates and a small piece of dried tangerine peel. Practice: Peel pueraria lobata, wash it and cut it into pieces for later use, cut the crucian carp to remove impurities, put it in the pot with pork bones and candied dates, add appropriate amount of water, boil it, cook it over low heat for another two hours, then turn off the fire and add seasoning salt. You can eat it. Efficacy: the soup is sweet and delicious, moistening and reducing fire. Summer fire soup ingredients: sweet potato (800g), mustard (50g) and wax gourd (a little). Ingredients: ginger (one piece), a little salt, a little oil. Method: In fact, the method is very simple. If you like drinking water, you should put more water. If you don't like drinking water and want to relieve boredom, put less water. Peel the sweet potato, cut into pieces, and put water and ginger in the pot; Wash the mustard, put it in until the water boils, and add some salt and oil. Turn off the fire after the water boils, and simmer for 20 minutes. Function: fire, greasy. Summer Fire Soup-Bitter Melon and Soybean keel soup Material: wax gourd 1 strip, keel 300g, soybean 1 strip, sauerkraut 1 strip, 2 tsps of salt, chicken essence 1 tsp. Practice: 1, cut the wax gourd into pieces, soak the soybeans for 30 minutes, and wash the sauerkraut. 2. Put the keel in water to remove blood foam, add water to the casserole and boil it, add sauerkraut and soybeans, cook for 30 minutes, then add cold melon to boil, and turn to low heat 1 hour for seasoning. PS: Cold melon can remove fire, adding soybean can make soup more fresh and sweet, while adding sauerkraut can neutralize the bitterness of cold melon and make soup sweet and delicious. Fresh Smilax glabra clear soup materials: fresh Smilax glabra 1 kg, lean meat 1 kg, and 2-3 mung beans. Practice: 1. Slice Smilax glabra, wash lean meat and mung beans. Press in a pressure cooker for half an hour and turn off the heat. 2. After the pressure in the pot is reduced, open the pot cover and cook with medium fire for 1 hour, and then taste can be obtained. Pigeon and mung bean soup ingredients: 1 pigeon, 2-3 mung beans, 1 tremella: Wash pigeons and mung beans, tremella will be unkempt and bruised with 3 pieces. Then use Chinese hot pot 1 hour, season and drink. Soup-Staying up all night to reduce fire ingredients: 4 pieces of dried snail meat, trotters 1 piece (about 1 kg) and 2 pieces of ginger. Methods: 1. Soak dried snail meat in boiling water for 20 minutes and drain. 2. Chop the trotters, blanch them in boiling water for 5 minutes, and pick them up. 3. Boil a proper amount of water, put pig's trotters, ginger slices and dried snail meat in the pot for 1 hour, then simmer for about 1 hour until the pig's trotters are cooked, and add salt to taste. Description: For people who often stay up late to work overtime or study until midnight, this soup made of snail meat and pig's trotters is sweet but not greasy, and has the effect of cooling and reducing fire.