Change Comes from Love-corn Yam Big Bone Soup
1.
After washing the big bones, put them in boiling water and boil for 5 minutes, then pour out the blood water.
2.
In another pot, add enough water, put the boiled big bones in, and turn on the fire.
3.
Add sliced ginger and white onion to the pot.
4.
After washing the anise, wrap it with yarn or use a special seasoning box to put it into the pot.
5.
Wash the big red dates into the pot.
6.
Add a little cooking wine.
7.
After the water in the pot is boiled, add a little white vinegar or rice vinegar.
8.
Turn to medium heat and cook for about half an hour. Peel and cut the yam to wash away the mucus and add it to the pot.
9.
Cut the fresh corn into sections, and put the corn into the pot.
10.
Cook for about half an hour to forty minutes, add some salt, cook for ten minutes, turn off the heat and simmer for a while before serving.
Tips:
1. Because the bone soup itself is very delicious, it is recommended not to put too much seasoning, so as not to cover up its own fragrance.
2. It is best to use cold water when boiling the bone soup, and add enough cold water at one time, and then slowly warm up, so that the protein can be fully dissolved in the soup and the soup tastes more delicious.
3. Because the yam is easier to cook, it is recommended to add it to the pot later than the bone, so that it will not be boiled to pieces.
4. Add a little vinegar after the water is boiled to dissolve the calcium and phosphorus in the bones in the soup, so that the stewed soup tastes more delicious and is more conducive to gastrointestinal absorption.
5. Don't add salt too early when cooking bone soup. Because salt can make the water contained in the meat run out quickly, accelerate the coagulation of protein, and affect the umami taste of the soup.