Ingredients: 500 grams of keels, 400 grams of sweet corn, 50 grams of carrots, 50 grams of carrots, appropriate amount of green onions, appropriate amount of salt. Steps: 1. Soak the keels in water to remove the blood. 2. Blanch the soaked keels, rinse away the foam and drain them. 3. Put the keels in.

In the pressure cooker, add an appropriate amount of water and two pieces of ginger, simmer for ten minutes and then turn off the heat. 4. When stewing the keel, cut the corn and carrots into medium-sized pieces. 5. After the keel is stewed and the pressure cooker stops steaming, open it.

Add corn and carrots to the pot lid and simmer for another five minutes. 6. Sprinkle some pepper and chopped green onion when taking out the pot. Tips 1. It is best to use a casserole for making soup. When using a new casserole for the first time, clean it.

Add an appropriate amount of water and a little rice and boil for a while. The heat should not be too high. The rice soup can fill the gaps in the casserole.

2. Add enough water for soup making at one time. The amount of water should be 3-5 times of the raw materials. Cold water is suitable.

3. When making soup, boil the water over high heat first, then turn to low heat and simmer slowly.

4. Add salt last. Adding salt too early will drain out the water in the raw materials, solidify the protein, and change the taste.