The pork bone carrot soup suitable for drinking in autumn is simple and delicious, but it is best to cook it in a casserole for two hours.
One pound of the bone, first boiled for two minutes, go to the blood, then put into the casserole, add three or four slices of ginger, salt, a little wine, preferably a few drops of vinegar, can make the meat more flavorful
At the same time, you can also add diced corn, carrots, and a small simmer at half an hour. Slowly stew the simmer. After two hours, turn off the fire and add the green onion.