Corn Fungus Big Bone Soup

Name: Corn Fungus Big Bone Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Pork leg bone; 丨Root Sweet corn on the cob; 2 pieces carrot; a little Black Fungus; 1 piece ginger; Some shallot

by Xiao Geng's mother

4.9 (1)

Favorite

2

Difficulty

Easy

Time

2h

Serving

2

The bone soup family likes the pork leg bones. After several hours of slow simmering, the meat on the bones is completely crisp. Just a light sip, it melts in the mouth. The most essence of bone marrow is small. Favorite, hula, fragrant and fresh. "

Ingredients

Corn Fungus Big Bone Soup

1. Prepared ingredients.

2. Soak black fungus with water.

3. Bring the water to a boil, add some salt, and blanch the black fungus for later use.

4. Chop the bones, add green onions, ginger, and boil and blanch them.

5. Wash the blood foam on the surface with warm water.

6. Add water, green onions, and ginger to a boil.

7. Change to low heat and simmer for about 90 minutes.

8. Peel the carrots and cut into pieces, and cut the corn cob into small pieces.

9. Add carrots, corn on the cob, and black fungus to the stewed soup and bring to a boil.

10. Add some salt to taste, and simmer for 20 minutes on medium-low heat.

Tips:
1. The leg bones must be chopped open so that the bone marrow inside can be eaten.
2. Black fungus likes to eat something crispy, you can put it in the soup and stew in advance.