1. Cut the bar bone from the top, blanch it, and wash off the floating foam for later use.
2. Peel the radish and cut the hob block for later use. Peel and wash the tender corn.
3. After the water in the pot is boiled, put the stick in, and when the water is boiled again, skim off the floating foam. 4. Pour in cooking wine. If you have rapeseed oil at home, you can drop three or four drops in this step, which will make the soup thick and white.
5. Add shredded ginger and shredded onion and simmer for more than 3 hours.
6. Add radish and tender corn, stew for another 30 minutes, and season with salt and chicken essence.
7. The time for stewing soup must be guaranteed. Collagen in bone needs a certain period of stewing to emerge on the surface of bone or melt soup. So make sure the stewing time is 1. Although the bones have been blanched in advance, they should be put into the braised pot, and the foam should be skimmed after the water is boiled to ensure the soup is clear.
2, bone soup should be stewed for at least 3 hours, just see the cartilage on the bone cracking and thickening.
3. In the process of stewing bone soup, it can be suitable for personal taste, and vinegar can be added appropriately to promote the full dissolution of calcium in the soup.