Corn and Pork Rib Soup

Ingredients

• Pork ribs
• Corn
• Carrot
• Ginger
• Scallion (green onion)
• Edible oil
• Vinegar
• Cooking wine
• Black pepper
• Edible salt
• Casserole (clay pot) (*Note: if unavailable, an iron pot is acceptable)

Steps

Prep Work

1. Cut the scallion into 3-4cm long segments and pound with the back of a knife.
2. Chop the corn into small chunks.
3. Dice the carrot into oblong pieces (tumbled cubes).
4. Peel the ginger and slice it into thick pieces.
5. Chop the fresh pork ribs into small pieces.

Cooking Process

6. Place the ribs in a pot with cold water, add scallion, ginger pieces, and cooking wine to blanch. Bring to a boil over high heat, skim off the foam, remove the ribs, and drain the excess water.
7. Heat the wok/pot with cold oil, add the sliced ginger and the ribs to stir-fry together. Wait until the surface of the ribs turns slightly golden brown, then add vinegar (which can accelerate the ribs becoming tender), and continue stir-frying for one minute.
8. Pour in boiling water, giving them a full amount at once (add no more water after this). Bring to a boil over high heat.
9. Add the corn first, add pepper powder, cover and simmer on low heat for 20 minutes. Then add the carrots, cover and continue simmering on low heat for 40 minutes.
10. Seasoning is simple; do not add anything other than salt for the last three minutes before serving. Finally, sprinkle a handful of chopped scallions on top.