Tonggu corn soup
Overview
My second child especially likes to drink soup. I bought a corn a few days ago and there was still an extra piece left in the refrigerator. I thought about getting rid of it, so I bought some bones. I originally wanted to put something else in it, but after I put the corn down, I found that there was too much and I just forgot about it. Now I like to cook soup with Tonggu, because Tonggu is delicious when chewed and does not waste. Most of the other bones except ribs are lean meat. After cooking the soup, it feels like dregs. I don’t want to eat it. Throw it away and it is a waste. Pork is expensive now😂.
Tags
Ingredients
Steps
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Boil water in a pot, wash the bones, put them in, and boil out the foamy blood.
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Take it out, rinse it and put it in the soup pot.
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Add water and a few slices of ginger, bring to a boil and simmer slowly over minimum heat.
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When the bones are almost chewy, add the chopped corn, add some salt, and continue cooking.
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You can put the red dates at the same time or later, because the corn can be cooked for as long as you like. There is a difference in the taste of the red dates if they are cooked for a long time or for a short time, so it depends on when you like it.
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Just cook it properly. The premise is that the bones must be rotten and can be separated from the flesh, otherwise they cannot be chewed off.
