1. Prepare corn and mushrooms for later use. I basically don’t use MSG chicken bouillon, so I use mushrooms to increase the flavor.
2. Carrots are sliced and cut into chrysanthemum shapes. I can only cut into similar shapes with a knife without a mold. It is best to have a chrysanthemum mold, which is easy and beautiful.
3. Put the bought fresh rod bones into a pot with water and boil to remove the blood, and then rinse them with clean water.
4. Put the cleaned bones into the pressure cooker and add an appropriate amount of boiling water.
5. Cut corn into sections
6. Put the corn into the pot, add ginger slices and a spoonful of cooking wine, cover and press for 15 minutes.
7. Transfer the bones from the pressure cooker to the pot
8. Put the prepared carrots and mushrooms in a pot with an appropriate amount of salt and cook for ten minutes.
9. The sweet corn bones are good in clay pot
10. Finished product
11. Finished product
Tips:For corn bone soup, the ingredients must be fresh, so that the soup will be more delicious. There is no need to remove the remaining whiskers on the corn, and stewing the soup together is good for the human body. If you have enough time, you can stew directly in a pot and it will taste better. I save time so I use the pressure cooker first and then transfer it to the pot.
