Apple, Chinese Yam, and Pork Bone Soup First Launch

Core the apple and cut it into large pieces.

Prepare a few slices of ginger.

Blanched pork bones, shiitake mushrooms, apples, carrots, and ginger are all put into a pot, add water, boil over high heat then reduce to low heat. I also cut some carrots, forgot to take a photo, homegrown ones, out of season, misshapen and blemished.

While cooking, I found a few pieces of leftover papaya in the fridge and threw them in as well.

Washed some more bamboo fungus, set aside for later.

Cut the Chinese yam while cooking.

Simmer it, at least for two hours, then add the Chinese yam and bamboo fungus, and then add salt, adjusting the saltiness as you like.

Then continue on low heat, simmer until the Chinese yam is cooked through to the desired softness.

The apple was completely rotten, and with a simple stir it turned into mush, scattering in the soup. The pork bones didn't appear, because I generally don't eat meat in the soup, but I usually eat the accompanying vegetables.