Carrot and corn cob bone soup

Overview

In winter, a bowl of fragrant bone soup will warm your heart! Soup cooked with care, made for the ones you love!

Raw material picture. One rod bone was broken into 4 pieces. Add a spoonful of cooking wine to cold water and add the bones to a boil. Drain and set aside. Two corns and two carrots. 3 slices of ginger, 3 garlic heads, 2 star anise, 1 green onion, wash and set aside.
Put the stick bones into the wok, add 1 spoon of cooking wine, 1 spoon of light soy sauce and 1.5 tsp of salt, fry until fragrant and set aside.
Cut the scallions into small pieces, add them to the casserole with the ginger slices, garlic and star anise, add half a pot of cold water and bring to a boil.
Boil the water and add the bones, skim off the foam and simmer over low heat for 1.5 hours.
Peel the carrots and cut into hob cubes, and cut the corn into sections.
Place in a casserole and simmer over low heat for half an hour.
After half an hour, add a small spoonful of salt and continue simmering.
After half an hour, add half a spoonful of mushroom essence, sprinkle with chopped green onion, and eat.