Horseshoe, lotus root, lily, pig bone, red dates. Peel water chestnut and lotus root, and wash lily and pig bones; Boil pig bones in a pot and add lotus roots; After the bone soup is boiled for an hour, add the horseshoe (the horseshoe will be cooked until it is tasteless too early); Boil for a while, finally add lily and add a little salt to taste.

2, white jade pork tripe soup

60 grams of cogongrass rhizome, 60 grams of corn silk, red dates 10, and 500 grams of pork belly. Degrease the pork belly, cut it into blocks, rub it with salt and corn flour, then rinse it with clear water, put it in a boiling water pot for 15 minutes, then take it out and rinse it with clear water; After removing the core of jujube, wash it with cogongrass rhizome and corn stigma, soak it in clear water for a while, put it in a clay pot, add 800 ml of clear water (8 bowls of water), boil it with strong fire, then cook it with slow fire for 2 hours, and add appropriate amount of salt and a small amount of raw oil. Pork bellies can be fished out and mixed with soy sauce for dinner.

3. Double red pumpkin soup

500 grams of pumpkin, red dates 10 grams, appropriate amount of brown sugar, 2000 ml of water. Peel the pumpkin, dig the pulp, wash it and cut it into hob blocks. Wash the red dates and remove the core. Put red dates, pumpkins and brown sugar into a pot, add water and simmer until the pumpkins are cooked and rotten.

4, angelica crucian carp soup

Carassius auratus (1 piece), Angelica sinensis (1 piece), Lycium barbarum (2 tablespoons), Astragalus membranaceus (1piece) and ginger (5 pieces). Wash and dry crucian carp, cut a knife on the back of the fish, evenly spread 1 tbsp salt on the fish, and marinate for 15 minutes. Wash and slice Angelica sinensis, shred ginger, wash and drain Lycium barbarum, boil Angelica sinensis, Astragalus membranaceus, Lycium barbarum, 1 tbsp cooking wine and 4 bowls of water, and stew for 25 minutes. Put a little shredded ginger in the fish's stomach, put the crucian carp into the casserole, pour in the cooked angelica soup and stir well. Bring the fire to a boil and simmer for 35 minutes. Add 1/4 tbsp salt to taste and serve.