To do this soup need to pay attention to the place is: 1. Corn to use fruit corn, this corn is more tender, cooked for a long time will not be old, out of the soup will also be with the sweet taste of corn. 2. soup lotus root to use the old lotus root, powdered lotus root, old lotus root because the starch content is relatively high, so as to simmer out of the white soup. The boiling out of the lotus root to eat in the mouth powdery, glutinous. You can't use the crunchy young lotus root, the young lotus root can't simmer the thick soup. 3. The ribs should be boiled first and then boiled in soup, so that the soup will be white and fresh. I used a variety of ribs, one is because of a variety of ribs less fat, the soup will seem to be clear. Another reason is that they have a lot of bones, and I like to chew on bones, hehehe. Do not use the kind of fat ribs oh, so that does not reflect the freshness of this soup. Ingredients: half a catty of mixed ribs, a fruit corn, lotus root section, celery section cut into small pieces. 1. Chop the ribs into small pieces and wash them. Boil the ribs in a pot of water for a few minutes to remove the blood. 2. Remove the ribs from the pot and wash them. 3. Spare ribs in a casserole once injected with a sufficient amount of water, boil, add wine, ginger and green onion knot, change to a small fire boil half an hour. 4. corn washed and cut into small sections, into the spare ribs soup, continue to boil for about ten minutes. 5. Lotus root washed and scraped skin, cut into large pieces, into the soup and then small fire for about twenty minutes, add a little salt, chicken seasoning, turn off the fire sprinkled with celery grains can be.