1. Wash the bones and chop them into pieces, add appropriate amount of salt and ginger cooking wine to marinate for later use.
2. Wash and peel the fresh yam, cut into pieces, and put in a soup pot.
3. The lotus root is peeled and cut into chunks or thick slices, and put in the soup pot (I like to cut the hob for the soup, which feels more floury).
4. After the water is boiled in the pot, put in the drum bone flying water.
5. Pour the water-filled tube bones into the soup pot and add appropriate amount of shiitake mushrooms, red dates, and ginger, then pour in an appropriate amount of water and a spoonful of white vinegar, and simmer for 40 minutes.
6. When the pressure cooker is fully boiled, open the lid and add medlar, salt, chicken essence, and oyster sauce, and cook for about five minutes.
7. Pour into a bowl and sprinkle with chopped green onion.
8. The soup is bright in color and sweet in taste.
Tips:1. When buying lotus roots, choose the older ones will be more waxy, and the tender ones will be more crispy if they are fried.
2. The autumn climate is dry, lotus root and yam are good choices in the season. A dish suitable for children and the elderly.
