Salted Pork Bone Loofah and Chinese Yam Soup

Peel the carrots and cut them into pieces.

Peel and cut fresh Chinese yam (Huai Shan) into pieces.

Peel the angled gourd and cut it in half, removing the seeds.

Cut into pieces.

Rinse the scallops.

Rinse the salted pork bones with water. (The method for making salted pork bones is very simple: blanch the pork bones, wash off the scum, marinate with salt, you can make a larger batch at once, and divide it to freeze for storage.)

Put the carrots, salted pork bones, dried scallops, and jujubes into a soup pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 30 minutes.

Then add the vegetable sponge gourd and fresh Chinese yam, continue to boil on high heat, then reduce to low heat and simmer for 30 minutes.

The soup is ready. (No need to add salt to this soup, as the dried scallops are already salty.)

Savory and tasty, refreshing and reduces internal heat.