Pork Rib, Chinese Yam and Corn Soup

Ingredients

• Pork ribs (prime ribs recommended)
• Chinese yam (iron-stick yam recommended)
• Carrot
• Corn (sweet or waxy corn recommended)
• Fresh ginger
• Scallions
• Cooking wine
• Salt
• Clay pot or deep stockpot

Steps

Prepare the ingredients

1. Wash and peel the carrot and roll-cut it into pieces of about 3cm.
2. Wash the corn and chop it into rounds about 4cm long.
3. Peel the yam (wear gloves to prevent skin irritation from the sap) and cut it into sections about 4cm long; set aside.

Blanch the ribs

4. Fill a pot with plenty of cold water and add the washed ribs.
5. Add about 10g ginger slices, a scallion knot and 15ml cooking wine.
6. Bring to a boil over high heat, then wait 3 minutes, skimming off the foam with a spoon.
7. Remove the ribs, rinse off any impurities in warm water at about 40℃, drain and set aside.

Sear the ribs

8. Heat the pot, add 10ml cooking oil and wait 10 seconds for it to heat up.
9. Add the remaining 10g or so of ginger slices and fry until fragrant.
10. Add all the prepared ribs and stir-fry over medium heat for about 1 minute until lightly browned.

Simmer

11. Add 1500ml - 2000ml drinking water to the pot all at once.
12. Add all the prepared carrot, corn and yam.
13. Bring to a boil over high heat, then reduce to low, cover and simmer for 40 minutes.

Season and serve

14. Add 6g - 8g salt and stir well with a spoon.
15. Keep on low heat and simmer for 2 more minutes so the salt is absorbed.
16. Turn off the heat, sprinkle with chopped scallions to taste and serve.