1. Let the seller chop the pork leg bones into pieces in advance, wash them, blanch them in the water pot, and take them out and wash them.

2. Slice ginger. If it is green onion, cut into sections, knot the green onion, and cut the corn and carrot into pieces for later use.

3. Put the right amount of water into the casserole, and add the bones and onion ginger.

4. After boiling, skim off the floating foam, pour in the appropriate amount of cooking wine and white vinegar, add the corn, and continue to simmer.

5. After stewing 1 hour, add carrots and continue stewing for 30 minutes, then add appropriate amount of salt to taste.

Cooking tips

1. If someone is afraid of the loss of nutrients in pig leg bones and doesn't want to blanch them, they can soak the bones in cold water for an hour first, and then change the water several times to soak the blood out. But I think it is better to blanch the water. This time, the main purpose is to remove blood from bones and kill parasites.