Ingredients: ribs, sweet corn, carrots.

Accessories: cooking wine, ginger, salt, white pepper and shallots.

Tools: knife, chopping board, pot.

1, let the store chop the ribs into inches, soak them in clear water for half an hour to soak the blood out, and change the water two or three times during the period.

2. Rinse the ribs soaked in water.

3. Put the ribs in cold water, add ginger slices, onion segments and cooking wine, and simmer over high fire.

4. After the water is boiled, the upper layer floats and the ribs are taken out.

After soaking and blanching, the ribs are clean, so that the soup will not have fishy smell and impurities.

6, put water in the pot, add ribs and ginger slices, cover the lid, boil over high fire, simmer for about 40 minutes.

7. When stewing ribs, cut the corn into small pieces and the carrots into small pieces for later use.

8. After forty minutes, the soup turned white and the fragrance floated out.

9. Add corn and carrots, cover the pot and continue to stew for about 30 minutes.

10, after half an hour, the corn and carrots are cooked, and seasoned with salt and white pepper.

1 1. Sprinkle some shallots and you can eat soup and meat in a big bowl.