1. Ask the store to cut the big bone into two pieces from the middle in advance, and wash the blood
2. Put more cold water in the pot, put two slices of ginger, then put the washed large bones into the pot, do not cover the lid, and boil on high heat
3. After boiling, use a spoon to continuously skim the slick oil until the slick is removed, and then remove it for use. [The whole process keeps boiling, so you need to add a little more water at the beginning. The whole process is less than 5-10 minutes because of the big bones. The size varies with the amount of slick]
4. After the oil slick is skimmed off, remove it for use
5. Pour an appropriate amount of boiling water into the pot, put the big bones in the water, so that the water is overwhelmed and slightly higher than the big bones. Cover the lid and cook on high heat for about half an hour. Turn to medium heat and simmer for two hours.
6. Pour a proper amount of boiling water into the pot and put the big bones in the water. It is better to overwhelm the big bones a little higher. Cover the lid and cook for about half an hour. Turn to medium heat and simmer for two hours. Drop a few drops of white vinegar. The vinegar is good for the precipitation of calcium in the big bones. Salt and other seasonings should not be added during the whole process of boiling the soup~~~]
7. This is the first time of boiling. After the soup is ready, pour out the soup, put an appropriate amount of boiling water in the pot, and repeat step 4 to boil the soup for the second time. In turn, cook the soup three times in total
8. Mix all the soup
9. Combine all the soup and use the appropriate amount of soup to stew the corn soup. If you can’t finish drinking the rest, put it in the refrigerator and keep it in the refrigerator. It’s good to cook the noodles the next day or continue to make the soup.
10. Wash the corn and cut into pieces
11. Wash and cut the corn, put it in the broth, and boil for about 30 minutes.
12. Put it in the broth and cook for about 30 minutes
13. Sprinkle a pinch of salt before eating
Tips:1. Boil the big stick bones in cold water, while keeping it boiling on high fire, while removing the slick oil, this step is to ensure that the stewed soup is clear and free of impurities.
2. Boil a pot under high heat and then turn to medium heat.
3. Do not add water or salt in the middle of the cooking process, because if you add water in the middle, the surface of the big bones will suddenly become cold, and the protein will be easy to solidify and cannot be dissolved in a large amount in the soup, thereby reducing the freshness of the soup. Similarly, salt is the same. Adding salt during stewing will absorb the water in the bones and coagulate the protein, resulting in the lack of thick soup and lack of umami taste.
4. Drop a few drops of vinegar before boiling the soup to help the precipitation of calcium in the bones.
