Pork Bone Corn Soup
by Wait for the flowers to bloom
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. The colorful waxy corn picked from my own vegetable garden is very delicious, tender and sweet.
2. Fresh pork bones
3. Fill the pot with clean water, put it in the pork tube bones to boil the bleeding water, remove it, and rinse it with clean water for later use.
4. Wash the corn and split it into sections. Slice ginger, wash green onions, cook wine, salt and chicken powder.
5. Put the blanched pork bones into a pressure cooker, add a few drops of white vinegar with ginger and cooking wine, add enough water to the corn section, cover the pot and bring to a boil, then turn to medium-low heat and press for 10- - Turn off the heat for 15 minutes. After the pressure cooker is exhausted, open the lid, add the right amount of salt and chicken powder, and a pot of delicious soup is ok.
6. Sprinkle chopped green onion
Tips:1: Use cold water to stew the soup, add enough cold water at one time, cold water can make the protein in the outer layer of the meat not solidify immediately, and the protein in the inner and outer layers can be fully dissolved into the soup, so that the soup tastes more delicious.
2: Add a few drops of white vinegar when stewing the bone soup to dissolve the calcium and phosphorus in the bone soup into the soup. At the same time, do not add salt too early, because salt can make the water contained in the meat run out quickly, speed up the coagulation of protein, and affect the taste of the soup.
