Ingredients: barrel bone, corn 1 ear, 2 carrots, coriander, refined salt and monosodium glutamate.

1. Wash and blanch the barrel bones to remove blood, and the soup is clear and transparent. Turn off the fire when the water boils, and the nutrition will not be lost.

2. Rinse the cleaned bone with cold water, put it into a clean pot, pour in appropriate amount of water, and add appropriate amount of ginger slices and garlic cloves. After the water is boiled, boil over high fire for 30 minutes to make thick soup.

3. Cut the corn and the carrots for later use.

4. After the bones are boiled for 30 minutes, turn on a small fire, put the corn and carrot pieces in and cook together for about 2 hours.

5. Turn off the fire, add appropriate amount of refined salt and monosodium glutamate, and sprinkle with coriander powder to serve.