Ingredients: ribs (bones), Cordyceps sinensis, one corn, some red dates and a little salt.

Steps:

1, wash the ribs, put them in a pot and rinse them with cold water, add a spoonful of cooking wine and a few slices of ginger, and boil them over high heat. Cooking wine and ginger can remove the fishy smell of ribs.

2. When the water boils, there will be a layer of blood foam in the pot, so that the ribs processed when stewing soup will not turn black.

3. Take out the blanched ribs and rinse them with clear water. Use warm water in cold days and normal temperature water in hot days. After washing, put them in a saucepan and add some clean ginger and a few red dates.

I use the electric stove to make soup. You can choose a casserole or a glass pot according to your own time and habits. I simmered for two hours.

5. After one hour, open the lid, cut the corn into sections, put it in, cover the lid and continue stewing for one hour.

6. Wash the cordyceps and leave it in the last ten minutes.

7. Sprinkle a little salt to taste before cooking.

Tips:

When stewing soup, there is no need to be so entangled in whether the ribs should be blanched. If you are stewing soup with bright food such as corn and like the beautiful and refreshing soup, you'd better blanch the ribs first. The boiled ribs can fully remove the blood bubbles and fishy smell of the ribs, and the stew is clean and delicious.

When cleaning fresh Cordyceps, rinse it with clear water. Don't rub hard, so as not to wash off the fungal spore powder on Cordyceps sinensis. In addition, fresh cordyceps should not be cooked for a long time. I usually control it within ten minutes. Long-term stewing will not only destroy the fragrance of Cordyceps, but also destroy the nutrition of Cordyceps.

When cooking soup, it is not recommended to put salt too early. Generally, the soup can be seasoned with salt before it comes out of the pot. Putting salt too early will affect the protein in the soup.