1. The keel is blanched in boiling water, and after taking it out, rinse it and put it in a casserole.
2. Put green onions and ginger in the casserole.
3. Wash corn and cut into sections.
4. Wash the carrots, peel them, and cut into pieces with a hob. Put all the ingredients in a casserole, add cooking wine and vinegar, pour in boiling water, and boil for 40 minutes to an hour.
5. Add the carrots and corn to the soup for about half an hour.
6. Corn carrot keel soup is ready.
7. Go ahead.
Tips:The white vinegar is added to better dissolve the calcium in the bones into the soup.
