Lotus Root and Chinese Yam Pork Bone Soup

Clean the marrow bones and cut them into pieces, then marinate with an appropriate amount of salt, ginger, and cooking wine for later use.

Wash the fresh Chinese yam, peel it, cut it into pieces, and then put them into a soup pot.

Peel the lotus root and cut it into chunks or thick slices, then put them into the soup pot (for making soup, I personally like to cut it into irregular chunks, as it feels more tender and starchy).

After boiling water in the pot, add the pork bones to blanch.

After rinsing the pork bones that have been well cleaned with cold water, also add them to the soup pot, add an appropriate amount of shiitake mushrooms, red dates, and ginger, then pour in an appropriate amount of water along with a spoonful of white vinegar, and stew for 40 minutes.

After the pot is cooked, wait for the pressure cooker to release the pressure naturally, then open the lid and add goji berries, salt, chicken essence, and oyster sauce, and cook for about five minutes.

Pour into a bowl and sprinkle with chopped green onions.

The soup is clear and bright, with a light and sweet taste.