Sweet Corn Carrot Cartilage Soup
1.
Sliced ginger
2.
Corn cut into sections, mine is frozen corn, fresh corn
3.
After the pig cartilage is washed, put it into the pot in cold water, put two slices of ginger and a small piece of green onion, and boil the blood foam.
4.
Remove the boiled blood foam, rinse it with warm water, and put it in a rice cooker or casserole. Add the prepared corn, carrots, jujubes, and ginger slices, and then add water. The amount of water can be slightly more. If you use a casserole, let it boil on high heat and simmer on low heat for an hour. For the rice cooker, select the porridge button, and press it again after a program.
5.
Cook until the cartilage changes from white to transparent and the meat is soft and rotten. There are no seasonings in the soup, but the sweet taste of corn and jujube. The ribs can be dipped in the sauce when eating.
Tips:
The only thing to pay attention to is a little more water, the soup is very sweet and delicious. The white cartilage of the ribs is ready to cook until it is transparent. If you like soft and rotten, cook for a while. The ribs are tasteless and can be dipped in the sauce.
