Piggy-bone corn soup
By VicentaLakin
Recipe Recommendations
- femur bone 500G
- waxy corn 200g
- Jiang appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- onion appropriate amount
- white vinegar appropriate amount
Steps for Piggy-bone corn soup
1
The colored corn from my garden is delicious, sweet。
2
Fresh hog bones
3
The pot is pumped with fresh water, boiled with haemorrhage into the bones of the pig, and washed up with fresh water。
4
Corn wash, split. Ginger slices, onions wash, wine, salt and chicken powder。
5
placing water-springed pig's bones in high-pressure pans, with appropriate quantities of clean water, with a few drops of ginger and wine, with a few drops of white vinegar, with enough water in the corn section, and with a boiler-covered fire, which turns into a small fire pressure for 10-15 minutes. when the high-pressure boiler is drained and the tops are pumped into a proper amount of salt and chicken powder, a fresh pot of bone soup will be cleared。
6
Let's goPiggy-bone corn soup Make Tips
1: Cooled soup with cold water, with a one-off filling of cold water, which prevents the proteins in the outer layer of the meat from condensing immediately, so that they can be fully dissolved into the soup, which tastes better. 2: A few drops of white vinegar are added to the bone soup, so that calcium and phosphorus in the bone soup can be dissolved into the soup. At the same time, salt should not be added too early, as salt can quickly release the water contained in the meat, accelerate the condensation of proteins and affect the taste of soup。