1. Cut the corn into sections, and chop the green onions and ginger.
2. Put cold water on the crescent bone into the pot and put a little cooking wine. , Blanch the water for two minutes and remove it.
3. Put oil in the pot and heat up, then add rock sugar and fry until it melts.
4. Quickly add the ribs and fry until browned, and boil in two large bowls of water.
5. When the water is boiled, transfer the ribs and soup to a casserole, add green onions, ginger and corn, and simmer for an hour.
6. Transfer to the wok again, add potato pieces and salt, and simmer over medium heat.
7. Cook until the potatoes can be pierced through by chopsticks.
8. Sheng out.
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