Big Bone Stewed Black Corn

Name: Big Bone Stewed Black Corn
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Purple corn; 1000g Big bone; 20ml Cooking Wine; 6 Small frozen abalone; 2 pcs star anise; 1g Bay leaf; 5g salt; 1 stage shallot; 3 slices ginger

by Love braised pork

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

I cleaned up this morning. I didn’t go to the morning market when I was tired. I went there in the afternoon. When I went to the meat shop, the meat was sold out. Alas, I wanted to buy some stuffed meat to eat dumplings. Come here for nothing. I saw that his big stick bones are not bad, so I bought two of them. I rarely buy stick bones, but I find that southern friends love to buy this stew, and I will also learn from my southern friends. Ha, supplement nutrition, although my nutrition is already surplus. I still have group-buy black corn at home, so I decided to give him a combination of two, stew a pot of soup, it tastes good and I will buy it often in the future.

Ingredients

2 pieces Purple Corn
1000g Big Bone
20ml Cooking Wine
6 Small Frozen Abalone
2 pcs Star Anise
1g Bay Leaf
5g Salt
1 stage Shallot
3 slices Ginger

Big Bone Stewed Black Corn

1. First, clean the stick bones (it's best to chop the meat, otherwise our kitchen knife will grow teeth, hehe!)

2. Then boil the stick bones in cold water to remove the blood foam

3. Add appropriate amount of cooking wine to the water for boiling the bones to remove the fishy taste

4. Prepare green onions, ginger, bay leaves, aniseed (I also put a few frozen abalones in the refrigerator)

5. Take out the blanched stick bone and put it in the casserole

6. Put the condiments into the casserole

7. Add appropriate amount of cooking wine

8. Pour in boiling water to cover the bones, then cover and simmer for 40 minutes

9. Wash the black corn and cut into pieces

10. After the bones are simmered for forty minutes, add the black corn and simmer together

11. After the black corn has been simmered for forty minutes, open the lid and add the right amount of salt.

Tips:
As a kind of black food, black corn is the main characteristic of its appearance because it contains a large amount of melanin. Black corn melanin is a kind of anthocyanin, which has strong ability of scavenging free radicals and anti-oxidation, especially for DPPH free radicals and superoxide anion free radicals. At the same time, it can lower blood sugar, lower blood lipid, It also plays a role in protecting the liver and anti-tumor. It is a precious natural food coloring resource with extremely high medicinal value, so the soup is dark in color, but does not affect the taste.

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