Wash the spine, corn, carrots, green onions and ginger.

Cut carrots into hobnail pieces, corn cut into sections, ginger slices, chopped scallions.

The spine of the cold water in the pot to boil, blanch, remove the foam, control dry.

Put a moderate amount of oil in the pot, add ginger slices burst incense, pour into the spine to fry dry water, fried flavor.

Add appropriate amount of water to boil, pour into the casserole, high heat boiling, with a strainer, filter off the foam. Slowly simmer over low heat for half an hour.

Add corn and carrots and simmer until 20 minutes.

After stewing, add a little pepper, salt, chicken essence and stir well.

Served in a bowl, sprinkle a little chopped green onion to eat.