Carrot, Corn, Pork Neck Bone Soup
Overview
The soup is milky white, salty and delicious. It can be used as a soup at the New Year's Eve banquet.
Tags
Ingredients
Steps
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Thaw pork neck bones.
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Soak in water for twenty minutes to wash away the blood.
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Pour cold water into the pot and pour in appropriate amount of cooking wine.
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Bring to a boil over high heat.
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Take it out and rinse the foam several times.
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Put an appropriate amount of water in the pot. The water must be enough, otherwise the milky white color will not come out in a short stew time. Add the blanched pork neck bones and cut in a few slices of ginger.
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Simmer over medium-high heat for an hour.
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Fruit corn one.
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Without peeling, cut the corn into evenly sized pieces. In this way, it is easier to cut with the skin on than peeling it off. The seeds will not burst and the cut surface will be smooth.
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Peel off the outer skin separately and wash.
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At this time, the soup has turned milky white, add corn and carrots.
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Simmer for twenty minutes.
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Skim off the foam.
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Wash the wolfberry.
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Sprinkle in the wolfberries and simmer for a minute or two.
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Braised carrot, corn and pork neck bone soup. Season with appropriate amount of salt, chicken essence, white pepper and sesame oil.
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The finished soup is milky white in color, so beautiful😍
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Finished product.
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Finished product.
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Finished product.