How to make Cordyceps Corn Dragon Bone Soup

Although there are many restaurants outside, if you look closely, you will find that there are only these types: malatang, dumplings, hot pot, and stir-fried dishes. Perhaps, the dishes in these restaurants taste a lot of "flavor", but most of it is due to the seasoning. You can do better at home if you want. Well, now let me introduce to you the method of making Cordyceps Corn Dragon Bone Soup

1. Chop the dragon bones into 2-inch long pieces, cut the corn in half and then cut it vertically, wash and peel the carrots and cut them into pieces, soak the cordyceps flowers in pure water for 10 minutes, remove and drain the water for later use, soak the mussels in warm water for 20 minutes

2. Pour 1/2 full of water into the soup pot, add cooking wine after the water boils, put the dragon bones into the water and blanch them until they change color, then remove them and drain them. Discard the water in the soup pot and refill it with about 2/3 full of clean water.

3. Put the blanched dragon bones into the soup pot, add fresh ginger slices, boil over high heat, add carrots, corn, mussels and cordyceps flowers, and simmer over low heat for 2 hours.

4. Add salt after 2 hours and continue to cook for 20 minutes.

Today’s introduction to Cordyceps Corn Dragon Bone Soup ends here. Have you learned it? In fact, the method is simple, you might as well try it yourself.