Seaweed and Corn Pork Ribs Soup

Name: Seaweed and Corn Pork Ribs Soup
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 500g Ribs; 500g corn; 300g kelp; 100g carrot; 100g Bitter gourd; 30g soy; 2 pcs Chen Shen; 2 tablets ginger; 5g salt

by Connie Chen

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

Cantonese people like soup as well as soup. [Carrot and Corn Bone Soup] is famous all over the country. This time [Kelp, Corn and Spare Rib Soup] contains kelp, corn, carrots, bitter gourd, soybeans, Chen kidney and spare ribs, and carrot and corn bone soup. The upgraded version, Chen Shen is a unique ingredient in Guangdong, that is, cured duck kidney, which is warm in nature and sweet in taste. It has the effect of invigorating the spleen and clearing stagnation. Guangdong folks often use it to help treat children’s anorexia if there is no Chen Shen. Put it. The sweet soup has the effects of clearing heat and removing fire, strengthening the spleen and nourishing.

Ingredients

500g Ribs
500g Corn
300g Kelp
100g Carrot
100g Bitter Gourd
30g Soy
2 pcs Chen Shen
2 tablets Ginger
5g Salt

Seaweed and Corn Pork Ribs Soup

1. Prepare materials

2. Wash carrots, corn, bitter gourd and soybeans

3. Put the ribs in a clay pot with cold water, boil for 2 minutes, and boil the blood of the ribs

4. Rinse the blood foam from the ribs and drain

5. Put clean water in the clay pot and bring it to a boil

6. Boil the water and add the ribs, corn, carrots, bitter gourd and soybeans. After boiling, turn to medium-low heat and cook for 1 hour

7. Add the kelp and cook for 30 minutes

8. Boil the kelp softly and season with salt to turn off the heat, and season with salt before turning off the heat

Tips:
1. The ingredients should be fresh, the ribs should be blanched in water to rinse the blood foam in order to make the soup sweeter;
2. It can be left without Chen Shen. 3. Season with salt before turning off the heat.