2. Peel and cut the yam, cut the tender corn into pieces, blanch the ribs with boiling water, and rinse off the floating foam on the ribs with warm water.

3. Pour half a bowl of flour into the basin, beat in 2 eggs and stir, add water and stir into slurry.

4. Pour in shredded lotus root, shredded carrot, chopped green onion and appropriate amount of salt and stir for later use.

5. Pour warm water into the soup pot, slice ginger, put yam slices into the pot, put cooked ribs into the pot, and simmer for 3 hours.

6. Season with salt before cooking.