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  1

  Wash and chop the tube bones into pieces, add appropriate amount of salt and ginger cooking wine and marinate for later use.

• 

  2

  Wash and peel the fresh yam, cut into pieces and put into the soup pot.

• 

  3

  Peel the lotus root and cut it into chunks or thick slices, and put it into the soup pot (I like to cut it into hob cubes when making soup, which makes it feel more glutinous).

• 

  4

  After boiling water in the pot, add the drum bone flying water.

• 

  5

  Rinse the boiled bones in cold water and add them to the soup pot. Add an appropriate amount of mushrooms, red dates, and ginger, then pour in an appropriate amount of water and a spoonful of white vinegar, and simmer for 40 minutes.

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  6

  After the pressure cooker is finished, wait for the gas to drain naturally. Open the lid, add wolfberry seeds, salt, chicken essence, and oyster sauce, and cook for about five minutes.

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  7

  Place it in a bowl and sprinkle with chopped green onion.

• 

  8

  The soup is clear in color and sweet in taste.

Tips

1. When buying lotus roots, choose older ones because they will be waxier. If you want to fry them, choose younger ones that will be crispier.
2. The climate is dry in autumn, so lotus root and yam are good choices in this season. A dish suitable for both children and the elderly.