Corn Carrot Pork Bone Soup
1.
Prepare the ingredients
2.
Soak and wash the pig bones, remove and drain the water
3.
Carrots peeled and washed, cut into pieces with a hob
4.
Soak the corn for a while and drain the water; cut into sections and then cut in half, (it is easier to taste when cutting the soup in half, the nutrition of the corn cob can penetrate into the soup, and the taste is sweeter)
5.
Put all the pork bones, corn and carrots into the soup pot, add enough water
6.
Cover the pot, boil on high heat and turn to medium heat for about 60 minutes
7.
After the soup is cooked, add salt and a little chicken essence
8.
Stir evenly, then scoop up and drink
Tips:
Put all the ingredients in a pot with cold water, then boil on high heat. The soup will boil for 15 minutes and then turn it into a medium heat for about 50-60 minutes. Fresh pork bones do not need to be blanched. For chilled pork bones or pork leg bones that are too fatty, it is recommended to blanch them to remove the peculiar smell and grease.