1. I chose ribs for the ribs. I bought them and frozen them in the refrigerator yesterday. I thaw them first for better processing. I don’t have any tricks. I have enough time to let them go. During this time, cut the green onion and ginger, and wash the side dishes.
2. Scallion, ginger and spare ribs under cold water in the pot, I personally, as long as it is spare ribs, no matter how it is done, it must be watered. On the one hand, it can bleed blood. On the other hand, it can be processed cleaner. Just take it out and set aside.
3. Cut the green onion and ginger into pieces, cut the bamboo shoots into pieces, cut the white radish into pieces, and cut the corn into pieces. You can heat up the water when cutting the side dishes.
4. I use a rice cooker to save trouble. In the rice cooker, heat the water first, add the green onion, ginger, pork ribs, corn, bamboo shoots and raw materials, and put the radish later. Then I pressed the switch to display for three hours. The picture I put has been simmered for a while. When there is one hour left, I put the radishes in the pot, and add a proper amount of salt for ten minutes before it is out of the pot, and put it according to personal taste.
5. The taste is delicious, the soup is golden, and the corn is a sweetness mixed with meat. I eat corn and she eats ribs. The ribs are very soft and rotten. I don’t say too gorgeous. Anyway, I think it tastes good. My wife also likes this. Perfect
