Yam bone soup needs raw materials: pork spine 1 kg, yam 1 root, fresh corn 1 root, 7-8 pieces of Lycium barbarum, proper salt, onion 1 segment, 3 slices of ginger, 2 tablespoons of rice wine, and black pepper 1 teaspoon. 2. Peel and wash the yam, cut it into hob blocks, put it in clean water, and soak it in a small amount of white rice vinegar for 10min, so that the color of yam is not easy to be oxidized and blackened by air. Cut the corn into sections, and the corn can be fresh corn or quick-frozen corn. 3. Add cold water to the pot, put the pig bones into the water, add 1 teaspoon of rice wine and water, skim off the blood foam floating on it, cook for 4-5 minutes, pick up the bones and put them in clean water to wash off the blood foam.
4. Put the bones into a stone pot, add boiling water, and the water flow should be filled at one time, then add Dongru, ginger slices and rice wine. 5. Bring the fire to a boil, cover the pot and turn to low heat1h. After a period of time, there is no need to pick the east. 6. Add corn and yam, bring to a boil over high heat, turn to low heat and cook for another 40 minutes. After a period of time, add salt to taste, add Lycium barbarum and cook for a few minutes, turn off the fire, sprinkle with black pepper and stir, and a pot of nutritious soup with rich fragrance will be ready.