Put the cleaned pig bones into a pot, add water above the pig bones, and heat them over medium heat until the water boils.
When the water boils and the color of the pig bones completely changes, take out the pig bones and wash away the blood foam with clear water for later use.
Wash yam, peel it and cut it into hob blocks for later use. After the yam is cut, it is best to soak it in water, otherwise it will turn black after a long time. Note that it is best to wear disposable gloves when peeling yam. Some people's hands will itch or turn red when they are stained with yam juice, but they will drip well when they are smeared with vinegar! Wash carrots. If it is beautiful, you can gently scrape off the small black spots on the carrot skin with a small spoon C, peel and wash the tender corn, cut it into small pieces with a thickness of about two centimeters, and put it on a plate for later use. Corn should be fresh and tender, and corn should be picked clean! Peel ginger and cut it into shredded ginger. Because it is soup, the shredded ginger can be thicker. It is best not to cut into ginger foam, which will float on the noodle soup and affect the appearance.
Now, all the materials are ready. You can put the pig bones in the pot. Put the pig bones into the pot and add water. Add chopped ginger. Don't pass all the ingredients in clear water. In addition, if water is added halfway, the soup will be scattered, which will affect the taste and beauty of the soup. Therefore, it is necessary to make enough Tonga at one time.
Heat the pot on a ceramic electric stove and boil the soup over medium heat. Never put the pot on the induction cooker, only the special pot for induction cooker can be put on the induction cooker to make soup! When the hazy steam floated out, the aroma of bone soup was strongly emitted.
After the soup in the pot is boiled, add yam, corn and carrot, cover the pot and continue heating. Carrots are rich in vitamin A, which can be better absorbed by the human body when cooked with oil and meat. But remember, carrots and white radishes can't be eaten together. The vitamin C rich in white radishes will destroy vitamin A. Cover the gap in the soup and you can prepare shallots. Wash shallots, cut into small pieces 3 cm long and put them on a plate for later use.
When the lid is lifted, the aroma of pig bones flows with the sweetness of corn, drowning the sense of smell inch by inch. At this time, add the right amount of salt and gently stir with a spoon. Cover the pot and simmer for about ten minutes. Soup, it is better to be light, too heavy salt will dilute the flavor of soup. In addition, eating too much salt is not healthy for your health. Finally, open the lid and add the shallots. You can start eating at this time. Pink pig bones, white yam, orange-red carrots, goose-yellow corn, green shallots, and faint smoke.
A pot of yam, pork bone and carrot soup with good color and fragrance makes people's index fingers move. Of course, the white jade pot makes this delicious and nutritious soup look particularly elegant and beautiful. So I said, in fact, the kitchen is not dull and greasy, but elegant and beautiful, which is the king of food.