Corn spine soup

Overview

Corn spine soup is light and sweet, especially appetizing. Corn and carrots are light and sweet, combined with barley to remove dampness, and added backbone. It is a Cantonese-style soup that is light and sweet, suitable for all ages.

Tags

• soups
• soup
• cantonese cuisine
• maternity
• autumn recipes
• banquet dishes
• lunch
• barley
• corn
• ginger
• pork spine
• carrot
• salt

Ingredients

Steps

1. 1 Prepare ingredients: pork spine, carrots, corn, barley

   

2. 2 Peel and cut carrots into pieces, wash and cut corn into sections, wash and soak barley, remove and drain;

   

3. 3 Boil water and boil pork bones into soup to remove the blood;

   

4. 4 Put the pork spine, carrots, corn, barley and ginger slices into the electric pressure cooker with appropriate amount of water;

   

5. 5 Close the lid and press the meat/bone button for about 50 minutes; open the lid, add salt and mix well;