Wash spine, corn, carrots, onions and ginger.

Carrot cutting hob block, corn cutting, ginger slicing, chopped green onion.

Boil the spine in cold water, blanch it, take it out, remove the floating foam and control it to dry.

Add some oil to the pot, add ginger slices and stir-fry until fragrant. Pour in the spine and fry until dry and fragrant.

Add a proper amount of water to boil, pour into a casserole, boil over high fire, and filter out the floating foam with a filter. Simmer for half an hour.

Add corn and carrots and stew for 20 minutes.

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

Put it in a bowl and sprinkle with a little chopped green onion.