How to cook corn and carrot stewed spine

What skills do you need to master in order to make a corn and carrot stewed pork ribs with good taste, great color and fast cooking? Don't be afraid. In fact, the recipe of stewing spine with corn and carrots is very simple. Don't add too many seasonings. Just keep the original flavor of the food. You can add coriander and chopped green onions at the end, and the taste will be even better.

1. Chop the corn into inch-long pieces. Peel the carrots and cut them into dice for later use.

2. Wash the chopped pork spine and set aside.

3. Put the spine into a wok, add cold water to cover the spine, boil over high heat until the water boils and foam appears, skim off the foam, remove the spine and set aside.

4. Remove the spine from the blanched water.

5. Put the blanched spine into the soup pot together with the corn, add enough water at one time (the water should cover the spine and then a little more), add scallion segments, ginger slices, a little cooking wine, and a few drops of vinegar, close the lid and cook over high heat until it boils, then simmer over medium heat for one hour.

6. Add carrots and appropriate amount of salt and simmer on low heat for 30 minutes.

7. When the time is up, add appropriate amount of chicken essence for seasoning.

8. Serve and the delicious corn, carrot and spine soup is ready.

Cooking at home is definitely a good way to ensure hygiene. The recipe of stewing spine with corn and carrots is simple, and you can make it delicious even if you don’t have any talent for cooking.