Ingredients: 500g of pork ribs, 1 corn stick, 1 carrot 1/2 spring onion, 6 slices of ginger, 5g salt, 2 spoonfuls of cooking wine, 1g of white pepper
Step 1:
The ribs are cut into inches and soaked in water for half an hour to soak the blood.
Step 2:
Wash the soaked ribs
Step 3:
Put the ribs in a pot and add water, add, green onion, ginger slices, cooking wine, blanch water.
Step 4:
After the water boils, skim out the blood foam on it, fish out the ribs and wash them.
Step 5:
After soaking and boiling the drain, it was already clean. In this way, the soup will not have impurities and fishy smells.
Step 6:
Add water to the pot, add the ribs and ginger slices, cover the pot and bring to a boil over high heat, reduce the heat and simmer for about 40 minutes.
Step 7:
When it comes to ribs, cut the corn into small pieces and the carrots into small pieces for later.
Step 8
After forty minutes, the soup had turned white and the aroma drifted out.
Step 9:
Put the corn and carrots in, cover the pot and continue to pure for about 30 minutes.
Step 10:
Half an hour later, the corn and carrots are also cooked, add in, salt, white pepper, and season.
Step 11:
Sprinkle some shallots and you can eat meat in large bites and drink soup in large bowls.
Step 12:
The meaty aroma of ribs and corn spreads between the lips and teeth