Fresh ribs in the buy time let the seller to chop into small pieces, get back after the ribs into a large pot and then add in the water soak for 20 minutes to go to some of the blood, in the soup before the best is to blanch the ribs, I believe that many people are in the pot of water boiling and then put ribs, in fact, accurate should be cold water and ribs together in the pot.

The pot of water boiled and continued to cook for 2 minutes and finally fished out the water reserve, take out the soup maker casserole pour in the ribs and add 2 spoons of wine, because it is just blanched ribs are still hot, so be sure to heat the water into the pot, and directly to increase the half pot to be enough to be able to do so, so that it will not cook halfway through the time and then add more water.

The pot covered with a lid and then boiled over high heat and then turned to a small fire stew for more than an hour, because it is a soup seasoning does not need a lot to put anise and cinnamon, these words can be fewer, we still have to save the freshness of the ingredients themselves to line, almost stewed when the tender corn washed and cut into small segments, in addition to with the carrot peeled and cut into pieces into the pot and so on to once again boiled continue to boil again and then a small fire boiled for 30 minutes. The whole thing is ok.

Corn and ribs are cooked last add 2 tsp salt, cook this soup only need to use very little seasoning on the line, the right way to use the really sweet meat tender oh.