Corn Carrot Pork Bone Soup--strengthen The Spleen and Remove Dampness
1.
Rinse the pork bones with water and set aside (I usually like to buy the bone beside the ribs, the meat is smooth and delicious. You can also buy fan bones).
2.
Heat the pan and add a little less oil, put the ginger slices in, then pour in the pork bones and stir fry.
3.
Fry the pork bones on both sides, try to fry the pork bones in oil a few more times (this will help the pork bones to cook a white bone broth in the soup). When you fry it until you feel the meat on the pork bones are greasy, add a little cooking wine, immediately fill up with water, close the lid and wait for the bone soup to be white~
Boiled water or room temperature water can be used (Note: the normal white soup effect will be faster than room temperature water with boiling water. If you are in the north in winter, it is recommended to use boiling water, because the room temperature water in the north is too cold in winter 😅).
4.
See how the milky bone soup is transformed~
First, the bones are fried and filled with water. After the soup is boiled, there is a light white color, but this is not the white color I want. Keep it on high heat and continue to cook for 10 minutes, and finally you can see the creamy white soup.
5.
Use the time to cook the bone soup, add about 1 liter of water, add sweet corn (diced), carrots (diced), dried tangerine peel, barley (stir-fried first), red bean, ginseng, tuckahoe, yam Add dry, dangshen, and red dates directly to the soup pot. After boiling, reduce the heat to a low heat and cook slowly.
6.
Then immediately pour the boiled bone broth into the soup pot of other ingredients, boil it again, remove the floating oil floating on the surface of the soup with a spoon, and finally reduce the heat and cook it slowly, about 1.5 to 2 hours. It's ready to drink.
7.
It invigorates the spleen and dispels dampness, and the soup is very delicious. (When drinking the soup, take out the pork bones and carrots and drizzle with light soy sauce. It is very delicious. Take out the corn and eat it directly.)
Tips:
1. Barley is a cold and cool ingredient, you need to fry it before using it to make soup.
2. Stir fry the pork bones to dispel the cold and release the bone marrow in the pork bones.
3. After the soup is cooked, it is recommended to add an appropriate amount of salt to the bowl for seasoning. In terms of health maintenance, it is not recommended to add salt to the whole pot for seasoning. If the whole pot of soup is added with salt and one meal cannot be finished, heating the next meal will cause the salt in the soup to rise High, forming nitrite. If people can drink it in one more time, add salt to the whole pot.
