Corn, Carrot, and Pork Rib Soup

Cut the corn into small sections, peel off the thin outer layer of the carrot and cut it into diagonal chunks, and peel and slice the ginger.

After the water in the pot is heated, add an appropriate amount of cooking wine.

Pour in the pork ribs and cook until a layer of foam rises to the surface of the water. You can't be lazy with this step. The ribs must be blanched, so the soup will be clear, sweet, and not greasy. As you can see in this picture, the foam on the water surface is really a thick layer.

Pour out the water, then rinse with clean water. Because the foam can stick to the ribs, it’s better to rinse them under running water.

Put the pork ribs, carrots, corn, and slices of ginger into the clay pot; there are just these four ingredients.

Add clear water, cover with a lid, bring the water to a boil over high heat, then reduce to low heat and simmer for 25-30 minutes.

This soup should not be cooked for a long time; just add salt to season at the end.