Cooking time: about 2 hours
Serving size: 3-4 people
 
Material: 
1-2 Sydney pears, 2 candied dates, 30g lily, 15g northern and southern apricots, 2-3 conch slices, 3-4 dried figs, 500g lean meat/pork bones, about 10 cooked dried yam (depending on the situation) Individual needs to adjust), 1 slice of tangerine peel, 2 slices of ginger, 4 liters of water
 
Seasoning: 
Salt as appropriate
 
practice:
Clean all materials first.
Cut the peeled pears into pieces, remove the core, and then cut into pieces. Cut and clean lean meat/Blanch pork bones.
After the water boils, put all the ingredients into the pot. If you don’t want the pears to become soft and rotten after being cooked for too long, you can cook them first1-2Add the pears after an hour.
Start by simmering over medium heat1hour, turn to low heat and simmer1-2hour, add salt to taste.
To make the nursing food version, you can use a fine sieve to separate the remaining residue from the cooked soup, then add cooked dried yam and stir together to the desired level.
Use a spoon to scoop each soup into the bowl, ensuring uniform size and texture.
 
(This recipe is provided by KOLB LIFE Limited)