1. Soak in cold water, soak in bleeding water.
2. In a pan under cold water, boil for about 3 minutes.
3. Skim the foam and leave the soup to settle
4. Cut mushrooms and corn, and cook the corn for 5 minutes
5. Heat the pan with cold oil, and fry the sugar on a low heat until it melts.
6. Stir-fry the pork ribs until they are out of Phnom Penh, add less oil, green onion, ginger and garlic until fragrant.
7. Add the sauce. The sauce is made up of 2 pieces of fermented bean curd and a piece of fermented bean curd soup, soy sauce, and cooking wine.
8. Add the clear soup of boiled ribs until the ingredients are gone, and simmer for half an hour.
9. Add half-cooked corn ten minutes before serving. Finally out of the pot
Tips:This time I prepared other dishes when the juice was harvested at the end, resulting in less soup. It should be more perfect with more soup and rice.
