1. Pour the ribs with cold water into the pot, and pour an appropriate amount of cooking wine. Medium fire is sufficient.
2. Bring it to a boil and cook for another 10 minutes. Take out warm water and wash.
3. Put in clean water, put in the spare ribs with enough water, appropriate amount of sliced ginger and green onion, simmer over medium heat for 30 minutes.
4. Wash fruit corn and cut into small pieces.
5. Scald the Cordyceps flower in boiling water and remove it for later use. (Reduce the smell of cordyceps flowers)
6. Purple carrot cut flowers.
7. Cut pleurotus eryngii sprouts into small pieces.
8. After simmering for about 30 minutes, the soup turns white.
9. Add corn, eryngii mushrooms, and carrots and simmer for ten minutes over medium-low heat.
10. Put the cordyceps flower in and simmer for 10 minutes.
11. Stewed mushrooms and corn ribs soup.
12. Turn off the heat, salt, and season with chicken essence. The soup is golden in color and delicious.
13. Finished product.
14. Finished product.
15. Finished product.
