Wash the boiled bones, put them in cold water with a few slices of ginger, add some cooking wine to the clams. After boiling for 2 minutes, remove the bones and wash the blood on the surface of the bones with cold water.
Put the bones and a small amount of ginger into the saucepan and add cold water. Wait for the water to boil, add a few drops of vinegar to better absorb calcium.
Cut carrots and corn, spare
Wait until the water in the saucepan is boiled and simmer. Add corn and carrots after half an hour of stewing. Stew for another hour and a half, add a small amount of salt to turn off the fire. (Because the carrots are put, the soup has a sweet taste, so don't put too much salt, otherwise it will be sweet and salty, not very good)