Corn Bone Soup

Name: Corn Bone Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Pig bones; 1 corn; 1 radish; 1 piece potato; 30g shallot; Some salt; 15g ginger

by Norwegian Red Food

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

When I was young, we used a casserole coal stove to stew the old hen chicken soup or meat bone soup. The soup was boiled for a few rolls the previous night, and then the coal stove was sealed, and it was simmered early the next day.
Later, the coal stove was changed to gas, which was not very convenient to use, because it was adjusted to a low fire and cooked for a few hours. During this period, if there was a small breeze, the fire would be blown out. You must keep an eye on it from time to time.
One day a friend recommended the "thermos stew pot" to me. The soup and porridge are really great. The big bones can be cooked so that the bones are crispy and the meat is rotten. It is also very energy-saving.
For the first trial, I chose the big pork bones, which are a little difficult to cook. They were cooked on the fire for 20 minutes, and then moved to an outer pot to keep them warm for 3 hours.
When time is up, I can’t wait to open the lid, poke lightly with chopsticks, and the flesh separates, and look at the light milky white soup with oily flowers floating on the soup surface. What a pot of thick soup! Take a sip, wow, really pure and delicious!

Ingredients

800g Pig Bones
1 Corn
1 Radish
1 piece Potato
30g Shallot
Some Salt
15g Ginger

Corn Bone Soup

1. Soak the big bones of the pig you bought in water for about 1-2 hours for bleeding.

2. Bring the inner pot of the braising pot to boil the water, add the big bones of the pig; turn on the fire again and keep it boiling for 1-2 minutes; then pour out the water and clean the big bones of the pig.

3. Put the cleaned pig bones into the pot again, and pour a pot of clean water. After the fire is boiled, skim the foam.

4. Add green onions and ginger, reduce the heat and cook for 20 minutes.

5. Move the inner pot of the simmering pot into the outer pot of the simmering pot, and cover with a double-layer lid.

6. Simmer for 3 hours, turn on the pot, check the effect, the simmer is very thorough, and the flesh is separated.

7. This is a pot of original soup. We usually add some vegetables to drink. Today I prepared: corn, radish and potatoes.

8. Cut corn, radish and potatoes into large pieces.

9. Take a casserole, put the hard-to-cook corn first, and scoop half of the soup.

10. Bring to a boil over medium heat for 3-4 minutes, add the carrots and potatoes.

11. Season with salt.

12. Cook the radishes and potatoes to make a pot of soup.

Tips:
1. For cooking meat, soaking and blanching are all necessary.
2. Do not put salt in the original flavor soup. Just use green onions and ginger to remove the odor.
3. Boil in a big pot, add some vegetables to cook when you eat.
4. The process of using the braising pot is basically the same as the normal stewing process, except that the usual low heat slow stewing is changed to the heat preservation method, which saves part of the energy.