Corn Bone Soup
1.
I use less bones, cut more corn, put a few pieces on the rice and steam it, hehe. The corn is cut into pieces and the pumpkin is cut into pieces, both of which are my favorites. Generally, yellow fruits and vegetables are rich in vitamin A and vitamin D. People with poor stomach can eat more in moderation.
2.
I didn’t buy pork bones. The supermarket was late, and there was only this kind of big bones left. The bones are chopped by a meat seller, who washes the bones and prepares shallots and ginger. I prepare fewer bones, fewer people, and more waste.
3.
Put the bones into the pot, add green onion, ginger and cold water, and pour in an appropriate amount of cooking wine, this time to remove the fishy smell and foam.
4.
Bring to a boil on high heat. You can turn it over with a spatula a few times during the cooking process to heat the bones evenly.
5.
Take out the bones and rinse them with cold water several times to wash the foam on the surface of the bones.
6.
I use a pressure cooker for the soup. Prepare two slices of ginger and spread it on the bottom of the pot, put the washed bones in the pot, add the corn, and finally pour in cold water, set the soup, you can wait quietly below~
7.
When you hear the exhaust sound of the pressure cooker, cancel the soup, let go of the steam in the pot (be careful! Don't burn your hands!) Open the lid, put the pumpkin, close the lid, press the soup, and wait until the soup is cooked. If you are afraid of trouble, you can put the pumpkins together in step 6, because I am afraid it will be too bad, so I separated them.
8.
Finally, add some salt. You can taste the saltiness by yourself, and be careful to burn it~ I like white pepper. Basically every dish will put some white pepper, and finally sprinkle some white pepper to remove the fishy smell and enhance the flavor. A little more small green onion will look better and more delicious, get it~
Tips:
If you use gas, remember to turn off the gas first, then turn off the fire!
