1. Wash the bones, soak the peanuts for several hours, wash the papaya, and use them all for later use.
2. Bone the bones in a pot under cold water, boil for another 2 minutes, turn off the heat. Pour out the boiling water and wash it several times with clean.
3. Pour the cleaned bones and soaked peanuts into the pressure cooker, then pour 1800 ml, close the pressure cooker lid, and leave the valve on. Bring to a boil on high heat and turn to medium and small heat.
4. Peel the papaya.
5. Remove the seeds of the papaya and cut into large pieces.
6. Wash the waxy corn and cut into large pieces
7. Cook on medium-low heat for 25 minutes.
8. Open the lid of the pressure cooker.
9. Add the cut papaya to the pressure cooker, cover the pressure cooker lid, cook for another 20 minutes, and add salt at the end.
10. The finished product is ready, and it can be very warm this winter. This is the power of food.
Tips:1. The papaya should be cooked in the last 20 minutes to prevent the papaya from being overcooked. 2. Soak the peanuts in advance to make them soft and rotten. 3. Bone cold water pot can force bleeding water most. 4. After blanching the water, wash it several times with cold water, so that the soup will be clear, clear and nutritious.
