- 600g pork backbone
- 300g corn
- 200g carrots
1. Pork backbones contains a lot of bone marrow, which will be dissolved into soup during stewing. The bone marrow is the key to make the soup aromatic. And it is tasty and juicy.
2. Blanch the pork backbones before stewing, otherwise, you should add 5-6 ginger slices and remove foam when stewing.