Corn and Radish Fan Bone Soup
1.
Soak the fan bones in clean water until they become white, then add cold water to the pot, and slowly fry them on a low fire, so that the blood in the bones is slowly forced out to form a foam.
2.
Then cut the green onion into small pieces and pat the garlic. Wash the cordyceps flowers and set aside.
3.
Take out the blanched fan bones and rinse them with clean water. Pour out the soup in the pot, add fresh water, add the fan bones, and the prepared green onion, ginger, garlic and pepper. Cover the pot and bring it to a boil, remove the foam on the surface, and then turn it to a medium-low heat to boil.
4.
The fresh corn is peeled and cut into small sections. The radish is also peeled off with a planer and cut into small pieces.
5.
When the bone broth is slightly whitish, it can be opened for about half an hour.
6.
Then add the corn and radish cubes, continue to simmer until the corn radish is cooked through, add an appropriate amount of salt to adjust the soup flavor, and it can be out of the pot.
Tips:
1. The soup should be refreshing and delicious. It is recommended that you first bubble and then blanch the water, so that the soup is not greasy and refreshing when you drink it. The method of stewing is especially suitable for those who like to drink soup. It can relieve the discomfort caused by dryness without getting angry.
2. Don't put too much spices, so as not to cover the original fragrance and sweetness of the soup.
3. Friends who like to eat a little oil can omit the step of blanching.
