Corn And Carrot Soup
Published
Recipe description.
- Cooking Time: 1 hour
- Serves: 2-3
Ingredients
- 1 corn
- 2 large carrots
- 0.5 kg pork bones
Directions
- Soak the pork bones in cold water to defrost and draw some of the blood out
- Put the pork bones in a wok full of cold water, add Chinese cooking wine, 1 stick of spring onion tied into a knot, 5 or more slices of ginger and bring it to a boil.
- Boil for at least 10 mins and then pour out the water into the sink.
- Wash the bones to remove any scum or cooked blood from the bones.
- Shuck the corn, wash it, split it into quarters.
- Peel the carrot and cut into 3cm long pieces making sure the size is consistent.
- Put the washed pork bones, corn and carrot into the pressure cooker
- add 2 bowls of water (enough to cover most of the bones and make enough soup for the number of people).
- Close the lid and cook it on soup mode 20 mins.
- When done, best to let steam naturally release when done
- Lastly add some salt to the soup to season it (optionally add a little white pepper) and taste as you go.