1. Rinse the ribs twice with cold water, rinse well.
2. Pour water in the pot until the ribs have passed, turn on high heat, and blanch the ribs. Boil the water in the pot and blanch the ribs until they change color. Then pour it out and rinse it off with cold water.
3. At the same time, the corn is cleaned.
4. Use a knife to cut into pieces of appropriate size. Slice ginger and set aside.
5. Add half a pot of water to the pot, add sliced ginger, and add the blanched and washed spare ribs.
6. Pour the cooking wine, stir slightly with a spoon, turn on high heat, cover the lid and start to simmer.
7. When simmering for 15-20 minutes, add the corn segments, stir, let the corn soak into the soup, continue to stew on medium-low heat, let the ribs simmer, let the corn absorb the ribs soup.
8. Continue to simmer for half an hour, add salt to taste, stir evenly, and continue to simmer for ten minutes. Can be out of the pot.
Tips:1. Fruit corn can be replaced with waxy corn, which is as sweet and delicious! 2. The ribs soup must be simmered in the right amount, the ribs are soft and rotten, the corn is fresh and sweet!
