Raw materials: fresh pig spine 250-500g, spinach150-200g.

Method: Wash the pig spine with clear water, chop it up, put it into a casserole, add a proper amount of clear water, first boil it with strong fire, then stew it with low fire for 2 hours, then put the washed spinach into the soup and cook it for 10 minute. When the temperature rises, add seasoning and eat the spinach with the soup.

Nutritional efficacy: The pig spine contains a variety of inorganic salts such as magnesium, calcium, phosphorus and iron, and the enzymes contained in spinach have a good effect on the secretion function of the stomach and pancreas. This recipe is a good soup to supplement inorganic elements such as magnesium, iron, calcium and phosphorus.

2 Huangqi Schisandra Pig Liver Decoction

Raw materials: 30g of Astragalus membranaceus, 3g of Schisandra chinensis, 50g of fresh pig liver and 500g of fresh pig leg bone.

Methods: firstly, the pig liver was washed with clear water and cut into pieces; Secondly, the pig leg bones were washed and mashed with clear water, put into a casserole together with Radix Astragali and Fructus Schisandrae Chinensis, added with appropriate amount of clear water, boiled with strong fire for 65,438+0 hours, instead of slow fire, and then filtered off bone residues and residues; The third is to put the pork liver slices into the cooked pork bone soup and cook them, add seasoning, eat pork liver and drink soup.

Nutritional efficacy: Every 100g of pig liver contains protein 2 1g, calcium 1 1mg, phosphorus 270mg and various vitamins. Pig leg bone also contains calcium, phosphorus, magnesium, iron, potassium and other inorganic elements. Combined with Astragalus membranaceus and Schisandra chinensis, it is beneficial to the absorption of protein, calcium, phosphorus and other ingredients, and is very beneficial to children's long bone development. Methods: firstly, the pig liver was washed with clear water and cut into pieces; Secondly, the pig leg bones were washed and mashed with clear water, put into a casserole together with Radix Astragali and Fructus Schisandrae Chinensis, added with appropriate amount of clear water, boiled with strong fire for 65,438+0 hours, instead of slow fire, and then filtered off bone residues and residues; The third is to put the pork liver slices into the cooked pork bone soup and cook them, add seasoning, eat pork liver and drink soup.

Nutritional efficacy: Every 100g of pig liver contains protein 2 1g, calcium 1 1mg, phosphorus 270mg and various vitamins. Pig leg bone also contains calcium, phosphorus, magnesium, iron, potassium and other inorganic elements. Combined with Astragalus membranaceus and Schisandra chinensis, it is beneficial to the absorption of protein, calcium, phosphorus and other ingredients, and is very beneficial to children's long bone development.