1. Add water to the soup pot, preheat over a slow heat, and add sliced ginger. In another pot, blanch the bones, rinse them with cold water, put them in the soup pot, and turn to high heat.
2. After the high heat is boiled, turn to medium heat and add the corn segments. After boiling, turn to low heat and simmer slowly.
3. Add salt, add carrot pieces, continue to simmer on low heat, and cook for half an hour.
Tips:1. There is less oil on the bone, and it can be changed to a small row or fan bone, which tastes good.
2. Remove the fishy ginger, corn and carrots are sweet taste. It is recommended not to glutinous corn for tender corn.
3. You can also add an appropriate amount of black pepper when starting the pot.
