Carrot, Corn and Pork Ribs Soup
Overview
When I was a child, my family's economic conditions were limited, so most of the soup ingredients were homegrown, usually winter melons, tomatoes, luffa, corn, carrots, etc. grown in our own vegetable fields. We ate what we grew according to the season. Whenever the corn harvest season came, my mother would pick the corns home and cook soup for us to drink. My favorite was the carrot, corn and pork ribs soup that my mother cooked. This soup is rich in nutrients and suitable for all ages; it is simple to make, healthy and delicious. Not to be missed during this dry winter.
Tags
Ingredients
Steps
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The ingredients prepared are: ribs, corn, carrots, onions, ginger
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Cut corn into small pieces
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Peel the carrots and cut into cubes
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Peel and slice the ginger for later use
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Wash the green onions and cut into chopped green onions
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Add an appropriate amount of water to the soup pot, blanch the cleaned ribs, boil out the blood, bring to a boil and then turn off the heat
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Take out the blanched ribs and put them into clean water to wash away the blood foam, take them out and set aside
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Pour the ribs, corn, and carrots into the stew pot
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Add water to cover the ingredients, then add two slices of ginger
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Simmer on low heat for two hours
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Add appropriate amount of salt to taste before eating and stir evenly
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Sprinkle with chopped green onion and serve
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Delicious carrot, corn and pork ribs soup is ready
