Seasonal Vegetable and Spare Rib Soup First Release

The ingredients are shown in the picture. It is best to use fresh sweet corn, which makes the soup rich and delicious.

Clean the ribs thoroughly and blanch them in cold water.

After the water boils, skim off the foam and cook for about two minutes to remove the blood.

Blanch the ribs and rinse off the scum with warm water, set aside. Wash the ginger and smash it, rinse the tsaoko and smash it, set aside.

Put the pork ribs into a clay pot, add enough water, add ginger and tsaoko, bring to a boil over high heat, then reduce to low heat and simmer for about two hours. The water should be added all at once; when making soup, it is not recommended to add water repeatedly. If the container is limited and you must add water, it is best to add boiling water.

Wash the carrots and cut them into large chunks.

After the ribs are stewed, add the carrots first. It takes about half an hour for the carrots to stew until soft and tender.

Use a small knife to make a circle around the tomato root, and make a cross on the pointed part.

Blanch in boiling water for a while and peel. It's best to peel tomatoes before cooking them in soup to avoid leaving some tomato skins floating later.

Peel the tomatoes and cut them into pieces.

Put it into the clay pot and stew together.

Wash the corn and cut it into small sections with a machete. The parts with the corn cob are a bit tough and hard to cut with regular kitchen knives, but they can be easily cut with a machete.

Place it in a clay pot and simmer together until the corn is tender, season with an appropriate amount of salt, and it is ready to serve.