Ingredients: 500g of ribs, 400g of corn shoots and 30g of coix seed.

Accessories: 3 shallots, 3 slices of ginger, cooking wine 1 tablespoon, salt 1 teaspoon.

1. Corn shoots are the childhood of the corn cob. Peel off the skin and whiskers of the corn and cut it in half.

2. Rinse off the floating dust with clear water.

3. Wash the ribs with cold water, add onion and ginger cooking wine, cover and cook for about half a minute.

4. Wash the blanched spareribs with blood foam, put them in a pressure cooker with coix seed, add enough water to at least submerge the spareribs, cover (seal) and cook them in SAIC, then press 15 minutes. Mine is an old pressure cooker. The electric pressure cooker sets the time button to the ribs file. After the rice cooker or casserole is boiled, simmer for about 1 hour.

5, change the soup pot, pour in the corn shoots and cover and boil.

6. Season with salt according to your own taste before cooking.

7. The corn is sweet and tender, the ribs are soft but not rotten, the soup is bright, delicious and nutritious.