Materials?

Pork ribs, corn, ginger and onion

The practice of corn sparerib soup in early summer?

1. Chop the ribs into small pieces, cut the onion into sections, and slice the ginger.

2. Boil water, add shallots, ginger slices and ribs, and pour in a proper amount of cooking wine. Skim off the foam and take out the ribs.

3. Put the ribs and diced corn into a casserole or cast iron pot, add water to boil, and then turn to low heat and simmer.

4. The cast iron pot has fast heat conduction and good heat preservation performance. Generally, the ribs can be stewed for 2 hours. If a casserole is used, the stewing time should be selected according to the actual situation. Season with salt before cooking.

5. The smell of corn in early summer is different from the traditional sparerib soup, which is one of the highlights. You can make all kinds of vegetables at will and eat them as soup pots. I added shrimp and mushrooms, which were very delicious.