This week, I will make a lightly seasoned dish – corn and pork bone soup. In southern China, people enjoy having some soup before a main dish for health consideration. In fact, having a bowl of warm soup can protect your stomach and prevent overeating, which benefits your body a lot.
If you don’t have an electronic pressure cooker, you could simply use the pot to poach the bone and corn for 2 hours over medium heat. In case the water boils away, you need to add enough water one time at the beginning.
- Don’t add salt during cooking, otherwise the meat will get very hard and taste bad.
- Drip a drop of vinegar to help dissolve the calcium in bones.