Autumn nourishment, the first choice of this soup, sweet and delicious, spleen and appetizing, increase the body's resistance

 

【Yam and corn bone broth】Ingredients: 1 kg of pork bones, 1 ear of corn, 1 yam, 2 jujubes, appropriate amount of salt, 3-4 slices of ginger, 1 tablespoon of cooking wine,

Steps:

1. Scrape off the skin of the yam, wash it, and chop the corn into sections.

2. Cut the yam into hob pieces, put it in clean water, add a few drops of white vinegar, soak it, this will prevent the yam from oxidizing and turning black in color, slice the ginger and wash the jujube.

3. Add water to the pot, blanch the pork bones under cold water, after the water boils, add cooking wine, cook for 4-5 minutes, skim off the foam, remove the pork bones, put them in warm water and wash them for later use.

4. Add water to the casserole, then add ginger slices, jujubes, add pork bones, bring to a boil over high heat, cover with a lid, turn to low heat, and boil for about 1 hour.

5. When the time is up, open the lid, put in the yam and corn, boil over high heat, cover the lid, continue to cook for about 1 hour, after the time, add salt to taste, a pot of sweet and delicious, spleen-strengthening and appetizing yam corn bone broth is ready.

Tips: When scraping the skin of the yam, it is best to wear disposable gloves to prevent the juice of the yam on your hands and the allergy and itchiness. After the yam is cut into pieces, put it in clean water, add a few drops of white vinegar, and soak it, which will prevent the yam from oxidizing and turning black in color.