Corn Braised Pork Ribs
Overview
It’s the harvest season of fresh tender corn again. In the evening, the aroma of roasted tender corn often floats in the alley. The smell makes me want to eat it. However, experts say that eating barbecue is harmful to health, so I stop salivating again and again. It just so happens that my daughter has been nagging me to eat corn stewed pork ribs several times. Guozi bought the ingredients and finally fulfilled my child’s food dream. This soup has a light taste, and the strong fragrance of corn lingers on my lips and teeth for a long time. I am used to eating heavy flavors, and it feels really good to have a light soup occasionally!
Tags
Ingredients
Steps
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Soak the pork ribs in water for half an hour to remove the blood,
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Take it out and blanch it in a pot of boiling water for a few minutes to remove the oil foam and dirty air. Then pour out the dirty water and wash the ribs with clean water. Add water to the pot and bring it to a boil. Put the ribs into the boiling water pot again, blanch them and wash them again. This will make the soup whiter and reduce the greasiness of the soup. It can also wash away the dirt on the ribs
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Put the cleaned ribs in a casserole, add hot water, and add 3 shredded whole onions (remember not to add chopped green onions for easy removal.) Then add ginger slices, cover with a lid, bring to a boil over low heat, and simmer until the soup becomes white and thick. (For those who like to eat meat that is crispy or have bad teeth, this process can be done in an electric pressure cooker by adding an appropriate amount of water, green onions and ginger slices, and pressing the ribs position. You don’t need to put too much water in the electric pressure cooker to stew the ribs, but when stewing the ribs in a casserole, you need to add more water, because the casserole stews things easily lose moisture)
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There may be less water in the cooked soup. If there is less water, you can add a bowl of hot water.
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Cut the washed corn into sections
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Add the chopped corn segments and continue to simmer for about 8 minutes
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After the soup is cooked, remove the original green onions and ginger slices and discard them. Add an appropriate amount of salt and MSG, turn off the heat and sprinkle in the chopped green onion (I did not put MSG in the soup because I think the soup itself is very delicious and I prefer the natural mellow aroma. Adding MSG will destroy the original taste. Of course, if you usually prefer MSG or chicken essence and think it is not delicious enough, you can also add a small amount)
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The fragrant soup can be brought to the table and enjoyed slowly and deliciously.
