1.
Wash the casserole and set aside.
2. Wash the ribs (you can ask the seller to chop them well).
3. Rinse the prepared seasoning with water to remove the floating dust and put it in the seasoning box (or wrap the seasoning with gauze).
4. Put the ribs in a pot of cold water, put some cooking wine to remove the fishy, and bring to a boil. Skim the foam.
5. At the same time, add water to the casserole, put the green onions and the seasoning box, bring to a boil, take out the blanched ribs and put them in the casserole.
6. Put an appropriate amount of vinegar (to make the calcium in the bones more likely to overflow, which is conducive to the body's absorption and utilization of calcium.) Cover the high heat to boil and remove the scum. Turn to the lowest heat, cover and simmer for 20 minutes.
7. Wash the carrots and corn at the same time.
8. Chop corn into sections, and cut carrots into pieces with a hob.
9.
Add corn and carrots to high heat and bring to a boil.
10. Continue to reduce the heat to simmer for about 30 minutes, add salt to taste, turn off the heat and use the remaining temperature stored in the casserole to simmer for a while.
11.
The delicious corn ribs soup is simmered.
12. Drink it out.
Tips:1. When blanching the water, remove the foam and remove it directly. Generally, no blood foam will be stained.
2. Put a little vinegar in the soup, the calcium will overflow more easily.
3. Simmer in a casserole over low heat and taste more delicious.
