Main Ingredients

Long Bones

500g

Sweet Corn

400g

Carrots

50g

Accessories

Scallions

Moderate

Salt

Moderate

Steps

1. The keel in advance with clean water to remove the blood water

2. soaked keel blanch a water, rinse off the foam after a little draining

3. keel into the pressure cooker, add the right amount of water, and then add two pieces of ginger, stew for ten minutes after the fire

4. stewing keel work, the carrot corn cut into pieces of the right size

5. stewed keel and other pressure cooker does not bubble, the pressure cooker, and so on, and so on. Open the lid to add corn and carrots, and then stewed for five minutes

6. out of the pot when sprinkled with some pepper and scallions can be

Tips

1, the pot of soup is best to use casserole, new casserole for the first time, wash and put into the right amount of water and a little rice boiled to boil and simmer for a while, the fire should not be too big, the rice broth can be casserole gaps to fill.

2, the soup water should be added once enough, the amount of water for the raw materials of 3-5 times, suitable for cool water.

3, the soup should first boil the water with a strong fire, and then turn to a small fire slowly simmering.

4, salt should be the last to put, too early to put salt will make the raw materials in the water discharge, protein coagulation, taste firewood.