Name: Walnut Corn Pork Ribs Soup
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Ribs; 1 corn; 8 walnut; 1 carrot; 1 measure Lotus root; 20g Shallots; 20g ginger; 5g salt; 10ml Cooking Wine; 5ml White vinegar; 2500ml drinking water

Walnut Corn Pork Ribs Soup

1. First of all, we have to prepare the ingredients needed to make this [Walnut and Corn Ribs Soup]: clean the ribs first, then chop them into small pieces, put them in the soup pot, add the water that has not been the ribs, 10g green onions, 10g ginger slices and Cook 10ml of cooking wine, boil it over high heat, skim off the foam, blanch it until there is no blood, remove it and set aside. Then peel off the outer skin of the corn and clean it. Peel off the outer skin of carrots and lotus roots with a paring knife. Break the outer skin of the walnuts to remove the walnut kernels.

2. Put the blanched ribs back into the soup pot, add 2500ml of drinking water, 10g of ginger slices, and 5ml of white vinegar to release calcium. Bring to a simmer and simmer for 80 minutes.

3. Cut the corn horizontally into small round pieces, and then chop it into small pieces. Cut carrots and lotus roots into small pieces and set aside, peel off the thin skin of walnut kernels. New walnuts should be selected for walnuts. New walnut kernels have sufficient moisture and are fresher and easier to peel.

4. Put the chopped corn into the pot about 30 minutes before it is out of the pot.

5. Put the sliced carrot and lotus root into the pot and continue to cook for 20 minutes.

6. Add the walnuts in the last 5 minutes.

7. Add 5g of salt and simmer for 3 minutes to turn off the heat. This way the stew will taste sweet and very delicious.

8. Soup, the delicious walnut and corn pork ribs soup is stewed.

Tips:
1. Blanch the ribs in advance to remove the fishy and blood stains, so that the soup will be brighter and more delicious.
2. Walnuts try to choose fresh walnuts, the new walnuts are crispy, tender and slightly sweet. If you use dried walnuts, soak them in water in advance, otherwise the thin skin on the outside will not be removed well.
3. It is best to add enough water at one time when stewing the soup, avoid uncovering and adding water in the middle, which will affect the taste of the soup. If you really feel that the water is a little bit low, remember to add boiling water if you need to add water in the middle.
4. The salt must be put soon after the pan is out, and the salt should be added according to personal taste before starting the pan. In addition to salt, no other seasoning is needed, and the taste of the ingredients themselves can stew a light, nutritious, and delicious pork rib soup.
If you want to eat chewy ribs, simmer for 60 minutes is almost the same. If you want the soup to taste more delicious, the ribs will be removed with a light bite, then simmer for a longer time, and the heat and time will be controlled by yourself.