Stewed Corn with Backbone
Overview
It is a simple but not simple family method. The bones cooked in this way are particularly soft and waxy. The corn absorbs the soup from the bones and is full of flavor. You can't stop stewing the spine with corn. It is very satisfying to eat meat in a big mouth. It is a good meal.
Tags
Ingredients
Steps
-
Prepare 2 pieces of raw corn.
-
Prepare onions, ginger and garlic.
-
Cut corn into small pieces.
-
Blanch the backbone in a pot of cold water and add a little cooking wine.
-
Blanch for about 4 minutes, remove the scum, wash and control the water and set aside.
-
Heat oil in a pan, add onions, ginger and garlic, sauté until fragrant, add backbones and stir-fry.
-
Stir-fry the meat until it changes color, then add the corn and stir-fry together.
-
After it is evenly colored, add enough water to cover the bones, bring to a simmer, then lower the heat and simmer for 1:30.
-
The bones stewed in this way are delicious. When there is very little soup in the pot, the bones will be stewed to the heat and the seasoning will begin to reduce the juice.
-
The meat from the bones cooked slowly over low heat is particularly soft and waxy.
-
The corn is wrapped in the backbone soup. Try a piece of corn first. It tastes super delicious.
-
Please try the stewed backbone.
-
Finished product.
