Dendrobium Ophiopogon Big Bone Soup

Name: Dendrobium Ophiopogon Big Bone Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Tube bone; 10g Dendrobium; 15g Ophiopogon; 2 stages Green onions; 3 slices ginger; A Iron Bar Yam; Some salt; Some Wolfberry

by salila82

5.0 (1)

Favorite

12

Difficulty

Normal

Time

2h

Serving

2

I am a typical southerner and I usually like to make soup. Today I made Dendrobium Ophiopogon big bone soup. This is a very nourishing health soup, which has the effect of regulating immunity, promoting body fluid and moisturizing the lungs. It is delicious and not irritating. Dendrobium is a rare Chinese herb in my country. It has the effects of regulating immunity and delaying aging. It is known as "Chinese Immortal Grass" and "Golden in Grass". It ranks first among the "Nine Great Immortal Grasses in China" and is called "Chinese Immortal Grass" by the international plant community. Plant giant panda". Its nature and flavor are sweet and light, slightly salty, clear and moisturizing, beneficial to the stomach and body fluid, nourishing yin and clearing away heat. Ophiopogon has the effects of improving body immunity, nourishing yin, moisturizing lungs and relieving cough.
Most people who are accustomed to staying up late are yin deficiency and fire, lack of body fluids, red eyes and dry mouth, so they are very suitable for drinking Dendrobium Ophiopogon big bone soup, and it is also a good tonic for people who are weak and the old, young, and children. "

Ingredients

800g Tube Bone
10g Dendrobium
15g Ophiopogon
2 stages Green Onions
3 slices Ginger

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A Iron Bar Yam
Some Salt

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Some Wolfberry

Dendrobium Ophiopogon Big Bone Soup

1. Cut the green onion into sections, slice the ginger, dendrobium, Ophiopogon japonicus, and wolfberry. Weigh the weight and set aside.

2. Peel the iron yam and cut into sections (peel the soup when the soup is almost ready)

3. Wash the bones with warm water and set aside.

4. Put enough water in the soup pot to heat up, add green onion and ginger.

5. Put the boiled tube bones, Dendrobium and Ophiopogon japonicus.

6. Bring to a boil, turn to low heat and cook for 1 and a half hours. Put the iron rod yam in the last fifteen minutes.

7. After putting the yam, add appropriate amount of salt to taste, turn off the heat after 15 minutes, and simmer for about 10 minutes before it can be out of the pot.