Carrot Corn Pork Bone Soup

Carrot Corn Pork Bone Soup

1. One catty of pig bones, soak in clean water for one hour, change the water three times halfway, soak the blood. If the pork bones are very fresh, do not blanch them in water, so that they can be boiled so that they can be soaked in blood. I soaked in the water for half an hour today and then blanched it

2. A group photo of the ingredients: a catty of pork bones, two carrots, one corn, one ginger, a few green onions, and five red dates

3. Boil water in a pot, and wait for the vegetables to be processed: peel and wash carrots, corn, scallions, and ginger.

4. Roll the shallots into green onion knots, cut off two pieces of ginger, and pat the others apart with a knife for later use

5. When the water is about to boil, turn to medium heat and put in the pork bones to scald

6. While boiling, add proper amount of cooking wine to remove fishy

7. Boil for two or three minutes, remove the blood and dirt, remove the pork bones, rinse and drain.

8. Put enough water in the casserole, add pork bones, green onion knots, ginger cubes, a little cooking wine, boil on high heat, turn to the minimum heat and simmer for an hour

9. When simmering, handle other side dishes, cut carrots into large hob pieces, and chop corn into small pieces

10. After the pork bones are simmered for an hour, add corn and red dates and continue to simmer

11. After adding corn and red dates for half an hour, add carrots and simmer for an hour on low heat.

12. Pick out the scallion knots, add a little salt according to your personal taste, or add a little white pepper, then turn off the heat and enjoy it slowly.

13. Finished product

14. For the finished product, just put a little salt in the soup, and you can drink the original flavor. If you don't think the pork flavor is weak, you can dip a little soy sauce to eat.

15. Finished product. This soup is simple to make, the ingredients are common, the pork is tender but not firewood, crisp and delicious, the sweetness of carrots, corns and red dates penetrates into the soup, the soup is mixed with meat, sweet and delicious, and rich in nutrition

Tips:

Boil on high heat and turn to low heat to simmer. Be sure to add enough water at one time. Do not add any more water in the middle. When stewing, except when adding side dishes, try not to open the lid multiple times, as the umami flavor of the broth will be reduced.

When braising ribs, if you are afraid of getting greasy, you can add a few pieces of orange peels that have been cut off and washed to remove the peculiar smell and greasy feeling. At the same time, it can make your soup taste more delicious.

A few drops of vinegar during cooking can speed up the dissolution of bone calcium and shorten the cooking time; at the same time, it can dissolve calcium, phosphorus, iron and other minerals in the ribs, which is beneficial to absorption and has higher nutritional value.

Stewed pork ribs soup and other broths, do not add chicken essence and MSG