Ingredients: 3 corns, 50g ginkgo, pork tripe 1 piece, and 3 slices of ginger.

Practice: wash the corn, remove the pedicle and cut it into sections; Hulling, undressing and cleaning Ginkgo biloba; Wash pork belly; Put it in a casserole with ginger, add 3000 ml of water (about 12 bowl), boil it with high fire, stew it for 2.5 hours, and then add appropriate amount of salt and oil.

2. Tricholoma matsutake and scallop corn soup

Ingredients: 4-6 Tricholoma matsutake, 4 shiitake mushrooms, scallop 1 piece, 200g peeled chicken, 40g dictyophora indusiata, corn 1 piece, carrot 1 piece, and 3 slices of ginger.

Practice: Tricholoma matsutake, Lentinus edodes, scallops and dictyophora indusiata are slightly washed and soaked for 2 hours in advance, corn is cut into small pieces, and carrots are cut into hob pieces; The above materials are put into a soup pot together, boiled over high fire, then boiled for 1 hour, and served after seasoning.

3. Stir-fry corn

Ingredients: 400g of fresh corn kernels, 30g of onion, 250g of cooked pork, 50g of eggs, 50g of raisins and 6 olives. Seasoning: 50g lard, 50g powdered sugar, a little salt and pepper.

Practice: cut onions (washed) and cooked pork into small dices; Boil the eggs and slice them. Wash and dry corn kernels for later use. Heat the pan, add lard, melt it, add corn kernels, stir-fry until yellow, add refined salt, and stir-fry the powdered sugar thoroughly. Spare. Mix diced cooked pork, raisins, diced onion, olives, sliced eggs, refined salt, pepper and a little clear soup, put them in a pot, pour in corn kernels, cover them with powdered sugar, put them in an oven and heat them to brown with slow fire (about half an hour), and serve.