Yam Carrot Corn Bone Soup
1.
The pork bones bought home should be soaked in clean blood with clean water. If the water is turbid in the middle, the water should be drained and replaced with clean water. Then wash and control the water. After the yam is peeled and washed, cut into hob pieces and soak in clean water to prevent oxidation and blackening. Wash the corn and cut into sections, peel the carrots, wash and cut into hob blocks
2.
Put the pork bones in a pot under cold water, blanch them, and then pick them up and wash them.
3.
Prepare the rice wine, wash the shallots and knot, peel the ginger and cut into slices
4.
Pour clean water into the electric pressure cooker, then add pork bones, sweet corn, yam, shallots, and ginger together, then pour in rice wine, and add a few drops of balsamic vinegar
5.
Cover the selection button for soup, the time is 20 minutes
6.
When the time is up, open the exhaust, add the carrots, add salt to taste, and continue to simmer for 5 minutes to get out of the pot. Do not press this time, open the lid and simmer. Carrots tend to soften, so when added at the end, the taste is good and the soup will be clear
7.
Sprinkle with chopped green onion after serving
Tips:
The original flavor of this pot of soup is very delicious, just add salt to taste
