Winter Melon and Corn Big Bone Soup Exclusive

Name: Winter Melon and Corn Big Bone Soup Exclusive
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1/2 piece Small winter melon; 1 ear Cooked corn; 700 g Pork tailbone; 5 piece shiitake mushroom; 5 piece jujube; 1 stick Carrot; 1 stick Scallion; 1 piece Ginger; 1 piece Stew seasoning packet; a pinch Salt

A big-bone pork tail broth pressure-cooked with corn, winter melon, shiitake, carrot, and red dates, yielding a naturally sweet, deeply savory everyday soup for the whole family.

45 minNewMedium Soups Stew Savory & Sweet

Instructions

1
Half a small winter melon, 1 ear of corn, 700 grams of pork tail bones, 5 shiitake mushrooms, 5 jujubes, 1 carrot, 1 stalk of green onion, 1 piece of ginger.
2
Soak the pork tailbone in clear water to remove the blood, then put it in cold water, bring it to a boil, blanch it, and set it aside.
3
Rinse the pig tail bones clean, put them in the electric pressure cooker with scallion and ginger meat braising spices (put in a tea bag), and then add 2000ml of hot water.
4
Set the quick meat for 19 minutes.
5
Peel the winter melon, remove the seeds, and cut it into pieces.
6
Cut the corn into pieces.
7
Cut the carrots into pieces, tear the shiitake mushrooms into pieces, remove the pits from the jujubes, and chop some green onions on top.
8
Prepare all the ingredients.
9
The bone broth is ready, remove the spice bag and pour it into a frying pan.
10
Add corn, carrots, shiitake mushrooms, and red dates to the pork bone broth.
11
Stewed for about 10 minutes, the carrots softened and the winter melon.
12
Cook the winter melon until it becomes translucent, add some salt, sprinkle with chopped green onions, and then you can turn off the heat.
13
Winter melon and corn pork bone soup.