1. Soak the barley in water for 30 minutes.
2. The pig's fan bones and conch are splashed with water to wash off the foam. . (In a pot under cold water, boil for 3-5 minutes after the water is boiled.)
3. Cut the conch into small pieces.
4. Soak the seaweed and cut into small pieces.
5. Soak the tangerine peel in warm water to soften it, and scrape off the albuginea.
6. Wash the white ash of the epidermis with wax gourd, remove the flesh and cut into pieces.
7. Put all the ingredients into the electric pressure cooker and press the soup button to start boiling.
8. After the boiler is exhausted, open the lid and skim the oil. (The snail has a salty taste, no need to add salt)
9. Dispels dampness and heat, nourishes yin and nourishes calcium.
