The ribs should be fried in high-temperature hot oil in advance. Because the white color is an ideal state for the combination of water and oil, the oil molecular chain can be broken by frying at high temperature.

2

The water used to cook the ribs must be completely boiling water. After pouring in the ribs, keep the heat high for 20-25 minutes and then turn to medium-low heat.

3

After boiling the ribs once in boiling water, the soup will still be milky white. The soup cooked twice will have a richer taste when mixed together. .

END

Corn rib soup

1

Cut each rib into 3 equal parts and put it in the water. After the fire boils, turn off the heat to remove the blood from the meat.

2

Take out the ribs, rinse with warm water to remove foam, and drain.

Pour 15 grams of cooking oil into a clean pot, heat it up, then add the pork ribs and stir-fry.

Fry for 3 or 4 minutes, the meat on the ribs will become slightly firmer. Turn off the heat and take out the ribs.

Pour enough water into the pot, add the ribs after it boils completely, and keep the pot on high heat.

As the ribs were placed, foam from the meat began to appear quickly on the water in the pot. Use a spoon to skim off the foam.

Put two slices of ginger in and simmer the soup over high heat for 20-25 minutes, then turn to medium-low heat and simmer for another hour and a half to two hours. The water in the pot will be reduced by about half, turning it into half a pot of soup.

After the soup is cooked, set it aside. Pour boiling water into the pot again, and cook it again in the same way as the pork ribs. The soup cooked the second time was still milky white. Just mix the two cooked soups together.

Let the soup cool completely and use a spoon to clean away the floating oil on the surface.

Before drinking the soup, add corn segments to the soup and cook for 15 minutes, then turn off the heat.

When drinking soup, add a little salt to the pot, and then pour the soup into a bowl.

Sprinkle some chopped chives into the bowl.