Yam, Corn and Pork Ribs Soup

Overview

With the cold air and gusty winds coming, it feels like winter in the north is coming earlier this year than in previous years. There is a folk saying that winter nourishment is not as good as frost nourishment. Dry weather is suitable for supplementing with some soup and water. It can replenish water and nourish at the same time, killing two birds with one stone. Spare ribs soup is delicious and can be paired with many ingredients. So every year at this time, I cook a pot of pork rib soup for my family, which not only wards off the cold but also warms the stomach. This year is no exception. Today I am sharing this yam, corn and pork ribs soup, which uses seasonal yams, corn and walnuts, plus carrots and pork ribs to stew the soup together. The glutinousness of the yam and the sweetness of the corn make it absolutely sweet, delicious and not greasy when paired with the pork ribs. The taste is extremely delicious, and it has a faint sweetness when you drink it. It makes your stomach and heart comfortable, and your family also likes it very much.

Tags

• soup
• home cooking
• lunch
• dinner
• cooking wine
• corn
• green onions
• spare ribs
• walnut
• yam
• carrot
• drinking water
• ginger
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients needed to make this [Yam, Corn and Spare Ribs Soup]: clean the ribs first and cut them into small pieces. Add water to cover the ribs, scallions, ginger slices and cooking wine in a pot. Bring the pot to a boil over high heat and skim off the foam with a spoon. Blanch until there is no blood, then take it out and set aside. Then crack the walnut shells and take out the walnut kernels. Wear gloves to peel off the skins of the yams and wash them. Peel off the skins of the corns and clean them. Use a paring knife to peel off the skins of the carrots.

   

2. 2 Put the ribs back into the soup pot, add 2500ml of drinking water, bring to a boil over high heat, then turn to low heat and simmer for 80 minutes.

   

3. 3 Next, we continue to process the ingredients: first peel off the thin outer skin of the walnut kernels, then cut the corn horizontally into small round segments, and then split it into small segments. Cut the yam into hob pieces and set aside, and cut the carrots into carrot flower slices and set aside.

   

4. 4 Add the cut corn segments and yam cubes to the pot about 30 minutes before serving.

   

5. 5 Put the chopped carrots and walnuts into the pot respectively and continue to cook on low heat for 20 minutes.

   

6. 6 Add 5g of salt, simmer for another 3 minutes and then turn off the heat. The delicious yam, corn and pork ribs soup is ready.

   

7. 7 The soup stewed in this way tastes sweet, not greasy, and very delicious.