Chestnut, Adenophora adenophora and Yuzhu pig bone soup are made of pig bone 300g, chestnut 100g, Polygonatum odoratum, Adenophora adenophora 15g, a piece of lean meat, a piece of ginger, a little salt and oil, and a proper amount of Lycium barbarum.
Chestnut can be bought in the market and is easy to handle. Soak in water after cleaning to prevent oxidation. Wash Radix Adenophorae and Rhizoma Polygonati Odorati with clear water, cut ginger into sections, and wash Fructus Lycii.
The next step is to take out pig bones and lean meat. The pig bones were bought with pork vermicelli bones and have been chopped. Wash them with water first. Clean lean meat and cut into pieces; Then boil the water, put the ribs and lean meat, and a few pieces of ginger in cold water. After the water is boiled, take out the ribs and lean meat and wash them with clear water.
Put the casserole on the stove rack, heat it first, then add a little oil, stir-fry pork bones, lean meat and ginger slices in the pot, drain the water, stir-fry to give a fishy smell, and stir-fry to give a meat flavor; After frying for a while, the meat and blood in the pot changed color. At this time, pour an appropriate amount of water, and put the chestnut, Adenophora adenophora, Polygonatum odoratum and Lycium barbarum into the pot together.
Cover the pot and bring it to a boil, then open the pot to remove the floating foam in the soup, then cover the pot and turn it to low heat 1 hour; /kloc-after 0/hour, open the lid, remove the oil slick from the soup first, so that you won't feel greasy. Add a little salt to taste, and you can taste a delicious and nutritious tonic soup.