First of all, prepare materials: select the part where the coccyx of one or two sheep is connected with the spine, wash it, cut it into sections, and blanch it with boiling water to remove the fishy smell and blood color for later use. Yam 1 root, washed and peeled, cut into triangular pieces for later use. Ginger slices, two or three millimeters thick, three or five slices will do. Onions, two inches long, need four or five pieces. Dried dates, three. Lycium barbarum, 10g. Appropriate amount of salt.

Production method: use a special casserole to make soup, put it on the stove, and inject boiling water. Put the prepared sheep's tail bone, onion and ginger into a casserole, and turn to medium heat after the fire is boiled. Twenty minutes later, put the yam, jujube and medlar together, change the fire, boil, and simmer for about two hours. Basically, you can put salt to taste and turn off the fire.