1. Cut the radish into pieces with a hob, and cut the corn into pieces.
2. Put the ginger slices in a pot under cold water to remove the fishy smell and cook the bleeding foam.
3. The blanched pig bones are washed with cold water to remove blood foam and impurities for later use.
4. Move the pork bones into a casserole, add hot or boiled water, and add ginger slices.
5. Put the casserole on the stove, add appropriate amount of salt, bring to a boil over high heat, cover and turn to low heat and simmer for about 20 minutes.
6. Add corn and radish, bring to a boil over high heat, continue to cover and turn to low heat and simmer for about 1 hour.
7. Add medlar and pepper, simmer for 5 minutes, and remove.
8. Sprinkle some chopped green onion to decorate, the flesh of the big bone is tender but not woody, and it tastes very fragrant.
9. The radish and corn are also very delicious, and the soup is especially delicious.
Tips:When pig bones are blanched, remember to put ginger slices and cooking wine to remove the smell; it is easier and cleaner to wash away blood foam and impurities than to skim the blood foam in the pot; the pig bones are moved into the casserole and heated or boiled, cold water It will make the big bones of pigs smelly; the cooking time is for reference only, generally for stewing soup or something, longer soup is more delicious.
