Corn sparerib soup is a traditional dish of Han nationality in Guangdong, which belongs to the tonic soup of Cantonese cuisine. The main ingredients are corn and ribs, and the main cooking technology is stew. Corn can reduce the blood cholesterol concentration and prevent it from depositing on the blood vessel wall, which is rich in nutrition. Wash the ribs, then rinse them with hot water to remove blood, then pick them up, wash them and drain them for later use. Wash the corn and cut it into sections for later use. Put all the ingredients and seasonings in an inner pot, heat and boil, then cook for about 5-8 minutes on medium fire, cover and turn off the fire, put them in a baking pot, bake for about 2 hours and then open them for eating.