Ingredients: 20 grams of frangipani, 30 grams of Adenophora adenophora (available in Chinese medicine shops), 400 grams of pork gizzard, and 3 slices of ginger.

Cooking: Wash everything separately. Soak the medicinal materials slightly; Cut the pork into pieces. Put them in a casserole with ginger, add 2,500ml of clear water (about 10 bowl), boil with strong fire for10.5h, and add appropriate amount of salt, which can be eaten by 3-4 people.

2. Red bean and dried tangerine peel soup.

Highlight: Red beans have the effects of clearing heart, nourishing spirit, strengthening spleen and tonifying kidney. Adding dried tangerine peel can prevent autumn dryness, enhance visceral vitality and physical strength.

Practice: Wash the red beans and soak them in water, add a proper amount of rock sugar and a small piece of dried tangerine peel, pour a proper amount of water into the pot to boil, and put the red beans into the fire to cook. After the red beans are boiled, put the rock sugar and dried tangerine peel into the pot and simmer for about 15 minutes. Remove the tangerine peel when eating, and only drink soup and beans.

3. ribs lotus root soup.

Highlight: Lotus root is sweet and rich in starch, protein, vitamin C and b 1, as well as inorganic salts such as calcium, phosphorus and iron. Lotus root meat is easy to digest and is suitable for all ages.

Practice: Peel the lotus root, pat it with the back of a knife, slice it, blanch the ribs for later use, rinse the dried fish with water, soak it in warm water for 20 minutes, and slice it; Put the processed ribs, lotus root and dried mullet into water, add ginger and cook for 1.5 hours, sprinkle with chives and season with salt.

4, yam ribs soup.

Highlight: Chinese yam supplements middle jiao, which has the function of invigorating spleen and stomach. Yam ribs soup is especially suitable for people with weak spleen and stomach to eat before tonic. The taste is salty and fresh, which can tonify kidney and nourish blood and enhance immunity. Eating in early autumn is rich in nutritional value.

Practice: blanch the ribs, take them out, rinse off the floating foam with clear water, and then put them in the pot. Put the ham cut into 2cm into the pot, and after the fire boils, skim off the floating foam again. Then add onion, ginger, codonopsis pilosula and a small amount of Shaoxing wine, at the same time, change the fire to low fire, cover the pot, stew for half an hour, add medlar, cover the pot and stew for half an hour. Finally, add peeled yam and cut into rolling blades. After the fire boils, change to medium heat, stew until the yam is cooked and rotten, and season with salt.