Seasonal Vegetable Chicken Bone Soup
1.
Prepare the ingredients
2.
Wash the chicken bones and chop into small pieces, blanch them with boiling water to remove the blood, remove, wash, and drain
3.
Cut corn, carrots, and horseshoe into pieces, and cut celery into pieces for later use
4.
Pour the chicken bones into a casserole, add water to a boil, and boil for 15 minutes
5.
Carrots are slightly fried
6.
Pour into the pot with the corn cubes and cook for 10 minutes
7.
Finally, pour into the horseshoe pot for 5 minutes
8.
Add the right amount of salt
9.
Just sprinkle with celery