Pork Bone, Lotus Root and Corn Soup
by Farmer's Kitchen God
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Wash the bones, put a pot under cold water, boil on high heat, maintain for 3 minutes, and fully cook the dirt inside.
2. Slice lotus root, cut corn into sections, and cut carrots into sections. To avoid oxidation and blackening, the lotus root can be soaked in water.
3. Slice ginger, knotted green onions. (I cut off my scallion, I only saw scallion, it’s best to have scallion)
4. Put the bones, corn, and lotus root in the pot together, put a few red dates (you don't need to put it), boil in cold water, turn to low heat, and simmer for 30 minutes.
5. After 30 minutes, open the lid and remove the onion knots and discard them. Add the carrots, cover and simmer for 20 minutes.
6. Open the lid, add salt and pepper, then boil out of the pot and serve.
Tips:1. Bone blanching does not need to be over water, it can be boiled for three to five minutes, which can fully force out the dirt inside.
2. The green onion knot should not be simmered for too long.
3. Soaking lotus root in water does not oxidize and turn black. The soup made by this method is clear and does not become dark brown.
