【horseshoe Corn Big Bone Soup】

Name: 【horseshoe Corn Big Bone Soup】
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pig bones; 1 piece corn; 150g Horseshoe; 3 slices Sliced ginger; 1 tbsp Cooking Wine; Some salt

by Chishang Xiaomi

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

I remember a nutrition expert said that it’s best not to cook bone soup for more than one and a half hours, not less than one hour. If the time is short, the nutrition will not be fully developed, and the time will be exceeded but not enough. This expert also specifically mentioned When you arrive in Cantonese, people always think that the longer the soup, the better, often for five or six hours, which is very unscientific. According to my actual combat experience, the soup does not taste enough for less than an hour, and I haven't boiled it for five or six hours. The main reason is that there is no such time. One and a half to two hours is just right.
Horseshoe has the effects of clearing heat and promoting fluid, reducing phlegm, improving eyesight, appetizing and digesting food. For people with poor physique, water chestnuts are the best food; corn enters the spleen meridian, which is an excellent supplement for anti-aging eyes; both and bones Same as the soup, the main function is to invigorate the spleen and nourish yin, the soup is thick and light, delicious and nourishing.
Spring girl is here, everything is revived, but the weather is still very dry, often make soup and drink, can nourish and nourish the body, reduce the feeling of dryness. "

Ingredients

400g Pig Bones
1 piece Corn
150g Horseshoe
3 slices Sliced Ginger
1 tbsp Cooking Wine

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Some Salt

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【horseshoe Corn Big Bone Soup】

1. Raw materials are ready;

2. Wash the corn and cut into pieces, slice the ginger, and peel off the horseshoe when you buy it;

3. When buying the big bones, the butcher’s owner had chopped them into pieces, put the cold water into the pot, and heated it over a high fire. I felt that the bones had a strong smell, so I added 1 spoonful of cooking wine to remove the fishy smell;

4. At the same time, put the ginger slices in a casserole and heat it over high heat;

5. During the heating of the bones, blood foam can be seen running out, the water turns slightly red, and the heat can be turned off when it is boiled;

6. Remove the big bones of the pig and put them in the casserole. At this time, the water in the casserole is already hot;

7. Put the corn in a clay pot;

8. Then put in the horseshoe;

9. Turn the high fire to the minimum fire for 90 minutes;

10. The fire is gurgling;

11. When the time is up, add appropriate amount of salt to taste, and a pot of sweet soup is ready. This soup is not greasy and relatively fresh;

12. Have a bowl of fragrant soup and drink it.

Tips:
1. Horseshoes are cold and should not be eaten more. If you eat horseshoes raw, you should pay attention to hygiene. Wash them before eating. It is best to scald them with boiling water;

2. The soup must be "from one to the end", and it is not suitable to open the lid frequently during the process;

3. It is advisable to add enough water at one time when boiling the soup, and not to add it in the middle.