1. 25g each of red bean, mung bean, and barley, soak in clean water overnight, remove and drain, and put in the inner pot of the rice cooker
2. Add 25g ginseng, 15 poria cocos, 1 piece of tangerine peel, pour in an appropriate amount of water, put it in the rice cooker, and cook for about 30 minutes with the soup button function
3. Pork bones in a 500g pot under cold water, boil over a fire, skim off the foam, remove, wash, and drain
4. Pour the oil in the wok to heat, add 3 slices of ginger and stir fry until fragrant, then add the pork bones and stir fry for a while, pour in boiling water (just flush with the pork bones), add 10ml of cooking wine, and cook until the soup turns white.
5. Pour all the pork bone soup into the rice cooker, use the soup function to cook for about 30 minutes, add 250g of yam cubes, and continue to cook for 45-60 minutes
6. Sprinkle 3g of salt, mix well to season, transfer out into a bowl, and enjoy
