Autumn Ground Bone Skin Corn Pork Bone Soup
| Pork fan bone 200g | Corn 2 |
| Fresh bamboo cane 100g | Digupi 15g |
Step 1
If you can’t buy fresh bamboo cane, use dried bamboo cane, 50g Soak the ground bone skin for 15 minutes in advance; wash and cut the pork fan bones into large pieces and boil them in water, cut the corn into sections, and cut the bamboo cane into crosses. Then put all the ingredients into the pot together, add 2000 ml of water, bring to a boil over high heat, then simmer over low heat for 40 In about minutes, you can add salt and drink the soup. Cooking tips for autumn ground bone corn and pork bone soup
