How I made the soup for mushroom hotpot

1 kg pork bone or chicken bone. I'd prefer to cook this soup with chicken bones but I didn't have a choice
2 medium carrots or 3 small carrots
1 big and 1 medium onions
4 liter water

10 chinese black jujubes
20 chinese red jujubes
2 1/2 tbsp. dried longans
2 tbsp. wolfberries
10 - 12 slices of dried chinese yam
Ginseng, thumb size [optional]
Salt

1. Rinse pork bones with salted water. Heat a pot with 2 liters water until hot [not boil] and quickly rinse pork bones with this hot water. Drain and rinse them again with cold running water. Drain and set aside

2. Rinse red jujube, black jujube, dried longan, wolfberry with hot water separately and the rinse again with cold water. Drain and set aside

3. Prepare onions and carrots in big cubes

4. Arrange bones at the base of a thick, heavy-bottomed pot. Arrange carrots and onions on top of the bones. Add 4 liters water and bring them to a boil over medium heat[*]. Spoon away all the dirt floating on the surface of the soup. Reduce the heat just a little bit if it boils so hard and continue spooning away all the dirt.

5. Season with 2 tsp salt. After an hour from the boiling point[*], add ginseng, black jujube and red jujube and chinese yam. After 15 minutes, add longan. [I don't really like the smell of dried chinese yam so I took them out before adding longan]. After 15 minutes, add wolfberies

6. Continue spooning away dirt and stew for another 1 hour and 15 minutes over medium - low heat

7. Season again with salt before turning off the heat

8. Transfer the soup to another pot through a fine sieve. Let cool and keep in the refrigerator overnight

This is how i made my soup for mushroom hotpot
Happy cooking!