Soup Bone

500g

Yam

300g

Corn

1

Supplementary Ingredients

Salt

Moderate

Carrots

50g

Jujubes

Several pcs

Ginger

2 slices

Steps

1. First, pass the soup bones through the water to remove a bit of blood and rinse well.

2. Boil a pot of water on the other side and put in two slices of ginger

3. Fill the soup bones that have been de-bloodied, put them into the boiling water and cook for a few minutes on high heat. Then turn to a small fire until the meat rotten

4. Prepare to cook soup other vegetables. Add and corn and carrots, not only a few more nutrients, but also to this soup to add a lot of bright colors, if you do not like can not add.

5. Yam slices. I used the Chinese yam here, easy to cook and not easy to rot. The same can be said for the common yam.

6. Add the chopped yam, carrots and corn to the soup, boil over high heat and then turn down the heat until the yam is cooked.

7. Add the right amount of salt to taste, and then turn on the fire to boil for a while you can turn off the fire.

8. Cooked soup color milky white, with carrots and corn bright color, good-looking and delicious.