Bone Marrow Soup w/ Sweet Corn and Carrot [玉米胡萝卜棒骨汤]
One of my first posts was this bone broth recipe with winter melon and kelp. I know that although the two vegetables are delicious for me, it is not everyone’s cup of tea. So, here is a sweeter rendition of the same food.
Serves 2 | Prep time is 20 minutes | Cook time is 4 hours
Ingredients
Main Things
Pork bones, about eight 4-inch pieces (2 large bones cut by the butcher)
Carrot, 1 large, chopped into 2 inch pieces
Sweet corn on the cob, 2 cobs, cut into 4 chunks each
Base
Ginger, 5 pieces
Star anise, 1 piece
Bay Leaf, 1 piece
Chinese cooking wine/white wine, 2 tbsps.
Steps
1. Add pork bones and water to a pot, and cook until it boils again..
2. Meanwhile, prepare the base ingredients.
3. Take out pork bones and place base ingredients together in a pot. Then, fill the water until it just submerges the mixture.
4. Simmer for 3 hours on low heat.
5. Meanwhile, chop the carrots and corn.
6. Once soup is ready, put the soup through a sieve. Pick out and save pork bones for to serve separately.
8. Add corn and carrot the bone soup and boil at medium heat for 45 minutes. Serve.
