Corn and Water Chestnut Pork Ribs Soup
1.
Cut the spare ribs into pieces and cut the ginger onion.
2.
Ingredients: prepare carrots, corn, and water chestnuts.
3.
Put the ribs in a pot under cold water, skim off the foam when the water boils, continue to boil for a few minutes, and remove.
4.
The blanched ribs are washed with warm water to remove the scum on the ribs.
5.
Put the clean spare ribs into a boiling pot, add three or two slices of ginger, and shallots (green onions are not recommended for the soup, because the taste of green onions is too strong, which will grab the sweetness of the corn ribs soup)
6.
Put the boiling pot on the fire, change to a low heat and simmer for about 50 minutes after boiling.
7.
When boiling the pork ribs soup, prepare the auxiliary materials: cut carrots and corn into pieces, peel off the water chestnuts and cut them into two pieces.
8.
About 50 minutes, boil until the soup is thick, remove the chives, and add the cut carrots, corn and water chestnuts.
9.
Boil it again on low heat for about 20 minutes, until the carrots are soft and the corn is cooked through. Add salt according to your own taste.
10.
The finished product! The soup is fresh and sweet. "Good mountains and rivers, good corn, grandpa waxy corn"
Tips:
Tips for selecting corn: See if the corn grains are not collapsed, and are full and shiny. If it is old, it will collapse and become empty.
