1. Wash the keel and remove the slick oil from the hot water pot
2. When cooking the keel, cut the corn and carrots into pieces
3. Blanch the chestnuts with hot water and peel them for later use.
4. Remove the oily keel joint soup, pour it into a casserole, add carrots, green onion, ginger, seasonings, and a suitable amount of water, simmer for 20 minutes on high heat, and simmer on low heat.
5. After simmering for 1 hour, add corn and chestnuts and continue to simmer for half an hour.
6. When the bone broth turns white, add wolfberry and salt, and simmer for 5 minutes.
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