1. Wash the corn and cut into small pieces for later use (the smaller ones are easier to boil)
2. Wash the wax gourd, peel it off, cut into small pieces for later use
3. Soak the barley rice for about ten minutes in advance
4. I have always insisted on using stick bones to cook the soup, because the fragrance of the bone marrow is really admirable
5. After the stick bones are blanched, take them out and wash them for later use
6. Add 1500ml of water to the pot and bring to a boil. Add ribs, corn, barley, cooking wine, and wolfberry in sequence. If you want the ribs to be fresher, you can put two drops of vinegar in the water
7. Boil on high heat for 5 minutes, lower the heat and cook for 25 minutes, add winter melon and salt, and cook for 5 minutes.
8. The fragrant and nutritious pork rib soup is out of the pot
Tips:1. The winter melon should be put later, otherwise it will be easy to stew
2. Add enough water at one time and a few drops of white vinegar will taste fresher
