10 kinds of soup approach
1, lotus root soup cavity 
Material: lotus root 2 (about 500 grams) 500 grams ginger tibia 6 Shimizu 2000ml
Seasoning: salt 2 teaspoons (10 grams)
Practices:
1, the cavity of bone chop block clean. Peel the lotus root cuts. Wash ginger slice.
2, pot into the water, heated to boiling after the fire into the cavity of bone Zhuo hot 3 minutes, remove and washed with water to the surface of the bubble.
3, the bone cavity into the Tang Bao in sufficient enough for a one-time increase the amount of water, covered with lid, when the fire is heated to boiling quickly, open the lid with a spoon skim floating foam. Add ginger, covered with lid small fires to burn for 30 minutes transfer.
4, into the lotus root blocks, covered with lid continue to use the small fire to burn a half hours. Can be transferred to salt before eating.
2, garden vegetable soup
Materials: 1 carrot, corn, water chestnuts, 1 Qing Sun 8 Tibia 500 grams of ginger a 6 Shimizu 2000ml
Seasoning: salt 2 teaspoons (10 grams)
Practices:
1, the cavity of bone chop block clean. Corn, carrots, Qing Sun, and water chestnuts are peeled Wash cuts. Wash ginger slice. 2, pour water, heated to boiling after the fire into the cavity of bone Zhuo hot 3 minutes, remove and washed with water to the surface of the floating foam.
3, the bone cavity into the Tang Bao in sufficient enough for a one-time increase the amount of water, covered with lid, when the fire is heated to boiling quickly, open the lid with a spoon skim floating foam. Add ginger, covered with small fire pot lid tone for 1 hour.
4, the first block into the corn, water chestnuts and carrots blocks, covered with lid to continue burning low heat 1 hour, and then into the Qing Sun pot 5 minutes before consumption of salt can be transferred
3, Qingxin Runfei soup
Soup: Luohanguo 1 (10 grams) red dates 2 (20 grams) 20 grams candied Polygonatum 4 (40 grams) 10 grams apricot lily 10 Kernan Jianhua 30 grams
Materials: 300 grams of pig bone cavity pass a ridge of 200 grams of ginger 1 teaspoon salt 200ml of water (5 grams)
Practices:
1, ginger peeled clean. The cavity of bone and pig-pass ridge washed, and then cut into pig-pass ridge about 2 cm pieces.
2, pot into the water, the fire will be open, boiled, poured into the cavity of bone and pig spinal Zhuo Tong iron, cook until discoloration after the fish out, floating off the end of wash water. Soup of water and then washed.
3, will rinse the cavity of bone and pig spinal block into the Tang Bao Tong, a one-time adding sufficient quantity of water (2,000 ml).
4, water, open, with a spoon skim floating end of the shot put with a knife a little ginger powder, into the soup, covered with lid, turn a small fire to burn off two hours after the fire, drinking before the salt can be transferred
4, bone mushrooms and carrot soup
Practices:
1, bone Zhancheng 5cm-long pieces, wash stand. Shiitake mushrooms with warm water and soak 5 minutes remove stalks after the wash. Wash peeled carrot cuts.
2, Tang Bao in the bone into a one-time amount of water you have not seen enough into the bone. Fire heated, skim foam, into the mushrooms, green onions, ginger and pepper. And then transferred to vinegar, cover the lid with the fire to burn 2 hours.
3, into the carrot pieces, and simmer for 15 minutes, the redeployment of salt. Before eating, can be thrown into the parsley
5, fish head soup
Materials: 1 head (about 500 grams) soft tofu 1 box 8 mushrooms 3 ginger 3 green onions salt 1 teaspoon (5 grams)
Practices:
1, head washed, split down the middle with a dry paper towel dipped in the head surface of the water. Tender chunks of tofu cut into 1cm thick. Shiitake mushrooms with warm water and soak 5 minutes, remove stalks wash.
2, pour the oil in frying pan until the 7 into a hot, put the head in the fire with double-sided fried yellow (about 3 minutes per side). Will be placed in pots on the side of the head with a big pot of oil until fragrant scallion and ginger, the Pour enough boiling water, you have not seen the head.
3, then add mushrooms, cover the lid, fire stew 50 minutes.
4, transferred to salt, add tofu to continue to cook 3 minutes.
6, bamboo sun burn chicken soup
Material: Bamboo-Sun 6 Chaiji half a ginger 4 green onions 4 dishes Heart 6 carrots half a teaspoon of salt 2 (10 grams)
Practices:
1, will be half a Chaiji, wash Zhancheng block. Bamboo sun soaked with cold water for 10 minutes, as long as dictyophora crisp can be softened.
2, the chicken into the boiling water blanched fish out, rinsing with clean water floating on the surface of the end of chicken. The chicken into the casserole, the one-time into the full volume of water, add green onions, ginger, boiling soup until after the transfer of small fires to burn for 1 hour.
3, taking advantage of soup of the time will be softened bamboo sun soaking, trim the head and tail of the net, placed in warm water Zhuo hot 20 seconds, remove Dictyophora raw astringency. After the fish out with cold water washed into the pot, continue to boil for 30 minutes.
4, finally, what dishes you can put the heart and carrot in the soup, cook 2 minutes off immediately after the fire, according to their own taste, salt seasoning can be.
7, chicken soup sleep
Raw materials: half a chicken (about 500 grams) mushrooms 20 grams of soy beans 30 grams medlar 20g Codonopsis 20 grams of Polygonatum odoratum 20 grams of red dates 10 grams Longan 15 grams of ginger 3 green onions 3 Salt to taste
Practices:
1, chicken cleaned Zhancheng large. Shiitake mushrooms with warm water and soak 5 minutes, cut 1 / 2, the roots, wash stand. Soybeans, Chinese wolfberry, Codonopsis, Polygonatum, red dates and longan soaked with warm water wash after 5 minutes.
2, Tang Bao in the chicken into a one-time pour the amount of water you have not seen enough ingredients. Fire heated, skim floating foam.
3, the mushrooms, soybeans, Chinese wolfberry, Codonopsis, Polygonatum, jujube, longan, scallion and ginger into turning slow fire to burn 2 hours. Before eating, according to personal taste transferred to salt.
8, Ganoderma lucidum mushroom pot chicken
Material: Ganoderma lucidum 4 grams (about 6) mushrooms 10 dried red dates 10 and a half chicken only in paragraph 4 of ginger 4 green onions 1 tablespoon Shaoxing wine (15ml) Salt to taste
Practices:
1, Ganoderma lucidum, shiitake mushrooms and red dates soaked with cold water 2 minutes, rinse clean and spare. Wash Zhancheng chicken chunks.
2, Tang Bao in the chicken into a one-time to enough clean water in sufficient quantities. Fire heated, skim floating foam. Add Ganoderma lucidum, shiitake mushrooms, red dates, large scallion, ginger, Lin Ru wine. Cover the lid with a slow fire to burn 2 hours. Before eating, transferred amount of salt.
9, black-bone chicken pot Hericium
Material: Hericium two black-bone chicken a ginger 4 green onions 3 Salt to taste
Practices:
1, with a little pair of scissors cut off the surface of fine wool Hericium, after soaking with warm water for more than 12 hours. And then repeatedly washed with water grip monkey-head mushroom, cleaned cut off the roots. Wuji to remove internal organs and head and tail. Green onions cut into sections. Ginger slice.
2, the black-bone chicken into Tang Bao in, pour into a one-time enough to clean water in sufficient quantities. Fire heated, skim floating foam. Into the monkey-head mushroom, scallion and ginger. Covered with lid, the Huodun 2 hours or so. Before eating, put amount of salt.
10, Grifola frondosa stew Tibia
Material: Maitake 3 Tibia 500 grams of ginger 4 green onions 5 pepper Salt to taste 5
Practices:
1, Grifola frondosa, after hair wash with warm water, soak the water precipitated Grifola retained.
2, cavity bone Zhancheng large wash. Pot into the cold water into the cavity bone, after the fire heated to boiling and continue to cook 3 minutes. Fish out after rinsing with clean water.
3, the cavity in the bone into the casserole, and a one-time into enough boiling water in sufficient quantities. Fire Zhu Hou, skim floating foam, pour the soup soaked Grifola frondosa. Add Grifola frondosa, green onions, ginger and pepper, cover the lid with a slow fire to burn 2 hours, transferred amount of salt before eating.
Material: lotus root 2 (about 500 grams) 500 grams ginger tibia 6 Shimizu 2000ml
Seasoning: salt 2 teaspoons (10 grams)
Practices:
1, the cavity of bone chop block clean. Peel the lotus root cuts. Wash ginger slice.
2, pot into the water, heated to boiling after the fire into the cavity of bone Zhuo hot 3 minutes, remove and washed with water to the surface of the bubble.
3, the bone cavity into the Tang Bao in sufficient enough for a one-time increase the amount of water, covered with lid, when the fire is heated to boiling quickly, open the lid with a spoon skim floating foam. Add ginger, covered with lid small fires to burn for 30 minutes transfer.
4, into the lotus root blocks, covered with lid continue to use the small fire to burn a half hours. Can be transferred to salt before eating.
2, garden vegetable soup
Materials: 1 carrot, corn, water chestnuts, 1 Qing Sun 8 Tibia 500 grams of ginger a 6 Shimizu 2000ml
Seasoning: salt 2 teaspoons (10 grams)
Practices:
1, the cavity of bone chop block clean. Corn, carrots, Qing Sun, and water chestnuts are peeled Wash cuts. Wash ginger slice. 2, pour water, heated to boiling after the fire into the cavity of bone Zhuo hot 3 minutes, remove and washed with water to the surface of the floating foam.
3, the bone cavity into the Tang Bao in sufficient enough for a one-time increase the amount of water, covered with lid, when the fire is heated to boiling quickly, open the lid with a spoon skim floating foam. Add ginger, covered with small fire pot lid tone for 1 hour.
4, the first block into the corn, water chestnuts and carrots blocks, covered with lid to continue burning low heat 1 hour, and then into the Qing Sun pot 5 minutes before consumption of salt can be transferred
3, Qingxin Runfei soup
Soup: Luohanguo 1 (10 grams) red dates 2 (20 grams) 20 grams candied Polygonatum 4 (40 grams) 10 grams apricot lily 10 Kernan Jianhua 30 grams
Materials: 300 grams of pig bone cavity pass a ridge of 200 grams of ginger 1 teaspoon salt 200ml of water (5 grams)
Practices:
1, ginger peeled clean. The cavity of bone and pig-pass ridge washed, and then cut into pig-pass ridge about 2 cm pieces.
2, pot into the water, the fire will be open, boiled, poured into the cavity of bone and pig spinal Zhuo Tong iron, cook until discoloration after the fish out, floating off the end of wash water. Soup of water and then washed.
3, will rinse the cavity of bone and pig spinal block into the Tang Bao Tong, a one-time adding sufficient quantity of water (2,000 ml).
4, water, open, with a spoon skim floating end of the shot put with a knife a little ginger powder, into the soup, covered with lid, turn a small fire to burn off two hours after the fire, drinking before the salt can be transferred
4, bone mushrooms and carrot soup
Practices:
1, bone Zhancheng 5cm-long pieces, wash stand. Shiitake mushrooms with warm water and soak 5 minutes remove stalks after the wash. Wash peeled carrot cuts.
2, Tang Bao in the bone into a one-time amount of water you have not seen enough into the bone. Fire heated, skim foam, into the mushrooms, green onions, ginger and pepper. And then transferred to vinegar, cover the lid with the fire to burn 2 hours.
3, into the carrot pieces, and simmer for 15 minutes, the redeployment of salt. Before eating, can be thrown into the parsley
5, fish head soup
Materials: 1 head (about 500 grams) soft tofu 1 box 8 mushrooms 3 ginger 3 green onions salt 1 teaspoon (5 grams)
Practices:
1, head washed, split down the middle with a dry paper towel dipped in the head surface of the water. Tender chunks of tofu cut into 1cm thick. Shiitake mushrooms with warm water and soak 5 minutes, remove stalks wash.
2, pour the oil in frying pan until the 7 into a hot, put the head in the fire with double-sided fried yellow (about 3 minutes per side). Will be placed in pots on the side of the head with a big pot of oil until fragrant scallion and ginger, the Pour enough boiling water, you have not seen the head.
3, then add mushrooms, cover the lid, fire stew 50 minutes.
4, transferred to salt, add tofu to continue to cook 3 minutes.
6, bamboo sun burn chicken soup
Material: Bamboo-Sun 6 Chaiji half a ginger 4 green onions 4 dishes Heart 6 carrots half a teaspoon of salt 2 (10 grams)
Practices:
1, will be half a Chaiji, wash Zhancheng block. Bamboo sun soaked with cold water for 10 minutes, as long as dictyophora crisp can be softened.
2, the chicken into the boiling water blanched fish out, rinsing with clean water floating on the surface of the end of chicken. The chicken into the casserole, the one-time into the full volume of water, add green onions, ginger, boiling soup until after the transfer of small fires to burn for 1 hour.
3, taking advantage of soup of the time will be softened bamboo sun soaking, trim the head and tail of the net, placed in warm water Zhuo hot 20 seconds, remove Dictyophora raw astringency. After the fish out with cold water washed into the pot, continue to boil for 30 minutes.
4, finally, what dishes you can put the heart and carrot in the soup, cook 2 minutes off immediately after the fire, according to their own taste, salt seasoning can be.
7, chicken soup sleep
Raw materials: half a chicken (about 500 grams) mushrooms 20 grams of soy beans 30 grams medlar 20g Codonopsis 20 grams of Polygonatum odoratum 20 grams of red dates 10 grams Longan 15 grams of ginger 3 green onions 3 Salt to taste
Practices:
1, chicken cleaned Zhancheng large. Shiitake mushrooms with warm water and soak 5 minutes, cut 1 / 2, the roots, wash stand. Soybeans, Chinese wolfberry, Codonopsis, Polygonatum, red dates and longan soaked with warm water wash after 5 minutes.
2, Tang Bao in the chicken into a one-time pour the amount of water you have not seen enough ingredients. Fire heated, skim floating foam.
3, the mushrooms, soybeans, Chinese wolfberry, Codonopsis, Polygonatum, jujube, longan, scallion and ginger into turning slow fire to burn 2 hours. Before eating, according to personal taste transferred to salt.
8, Ganoderma lucidum mushroom pot chicken
Material: Ganoderma lucidum 4 grams (about 6) mushrooms 10 dried red dates 10 and a half chicken only in paragraph 4 of ginger 4 green onions 1 tablespoon Shaoxing wine (15ml) Salt to taste
Practices:
1, Ganoderma lucidum, shiitake mushrooms and red dates soaked with cold water 2 minutes, rinse clean and spare. Wash Zhancheng chicken chunks.
2, Tang Bao in the chicken into a one-time to enough clean water in sufficient quantities. Fire heated, skim floating foam. Add Ganoderma lucidum, shiitake mushrooms, red dates, large scallion, ginger, Lin Ru wine. Cover the lid with a slow fire to burn 2 hours. Before eating, transferred amount of salt.
9, black-bone chicken pot Hericium
Material: Hericium two black-bone chicken a ginger 4 green onions 3 Salt to taste
Practices:
1, with a little pair of scissors cut off the surface of fine wool Hericium, after soaking with warm water for more than 12 hours. And then repeatedly washed with water grip monkey-head mushroom, cleaned cut off the roots. Wuji to remove internal organs and head and tail. Green onions cut into sections. Ginger slice.
2, the black-bone chicken into Tang Bao in, pour into a one-time enough to clean water in sufficient quantities. Fire heated, skim floating foam. Into the monkey-head mushroom, scallion and ginger. Covered with lid, the Huodun 2 hours or so. Before eating, put amount of salt.
10, Grifola frondosa stew Tibia
Material: Maitake 3 Tibia 500 grams of ginger 4 green onions 5 pepper Salt to taste 5
Practices:
1, Grifola frondosa, after hair wash with warm water, soak the water precipitated Grifola retained.
2, cavity bone Zhancheng large wash. Pot into the cold water into the cavity bone, after the fire heated to boiling and continue to cook 3 minutes. Fish out after rinsing with clean water.
3, the cavity in the bone into the casserole, and a one-time into enough boiling water in sufficient quantities. Fire Zhu Hou, skim floating foam, pour the soup soaked Grifola frondosa. Add Grifola frondosa, green onions, ginger and pepper, cover the lid with a slow fire to burn 2 hours, transferred amount of salt before eating.
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