Chestnut, corn and fan bone soup

Overview

I saw chestnuts for sale in the market. The ones with shells as big as thumbs are priced at 14 yuan per catty, and the shelled ones usually used for vegetables are 11 yuan per catty. The prices have risen again. Looking around, there is no sign of the vegetables that cost three yuan per catty. They are basically priced at four or five yuan per catty. The cheapest ones are bean sprouts, which cost two and a half yuan. The income of small second- and third-tier cities like ours is not high. Such vegetable prices are very stressful for ordinary people. I sincerely hope that the local government can ease the burden of life for ordinary people.

Tags

• soups
• common dishes
• soup
• fujian cuisine
• maternity
• dinner with friends
• calcium supplement
• autumn recipes
• lunch
• chestnut
• cooking wine
• corn
• pork fan bone
• ginger slices
• salt

Ingredients

Steps

1. 1 Raw material one;

   

2. 2 Raw material two;

   

3. 3 Put the fan bone into the pot, pour in a spoonful of cooking wine to remove the fishy smell, blanch the blood, remove and wash and set aside

   

4. 4 Cut the corn into pieces, wash the chestnuts and prepare them;

   

5. 5 Take a casserole, pour an appropriate amount of water, add fan bones and ginger slices;

   

6. 6 Add corn, bring to a boil over high heat, then turn to minimum heat and simmer for 60 minutes;

   

7. 7 Add chestnuts and continue simmering for 30 minutes;

   

8. 8 Finally add salt to taste;

   

9. 9 Finished product