Corn yam sparerib soup not only whets the appetite, but also supplements energy, enhances resistance, corn contains protein, vitamins, minerals, sugars and other nutrients, which are beneficial to intelligence and vision. Eating more corn can also relieve constipation. Spareribs have the effects of nourishing yin and moistening dryness, benefiting essence and enriching blood, and eating more spareribs can replenish Qi and blood.

Method one

1. First, blanch the dragon bone with boiling water.

2. Boil a pot of water, add ginger, Sichuan pepper, dragon bone, and cooking wine. Then start to cook, and put other materials in later, simmer the soup on low heat. It takes about 2-3 hours to add side dishes.

3. Prepare the other soup ingredients in advance.

4. Add corn first, as corn is not easy to burn and break, so it can be added earlier.

5. Add yam after the corn has a sweet taste, iron yam is thinner and easier to cook. Then continue to simmer until the yam is cooked.

6. After the yam, corn, and pork ribs are cooked, add carrots. To prevent the carrots from being overcooked, add them later. Yam and corn are very soft, and slightly crisp carrots can enhance the texture.

7. Add broccoli before taking off the heat. Broccoli is easy to break, so place it gently and do not overcook.

8. Add a little salt before taking off the heat.

9. Then you can serve it.

Method two

Clean the pork ribs, put them in the pot, add an appropriate amount of water, bring to a boil with high heat. Skim off the blood foam, add ginger slices. Put the pork ribs in the cold water, making it easier to cook tender.

Wash the corn, yam, and carrots clean. Cut the corn into segments, the carrots into slices, and the yam peeled and cut into irregular pieces.

After the pork ribs have been boiling for 5-10 minutes, add corn, yam, and carrots to the pot, and change to medium heat. Don’t add too many carrots, about 5 or 6 slices.

Add a little goji and rock sugar, then add a little old wine. Rock sugar can clear heat and make the soup taste sweeter.

After the pork ribs, yam, and corn are cooked, add an appropriate amount of salt, bouillon powder (or monosodium glutamate). Finally, sprinkle some green onions to flavor and enhance color. In this way, a pot of sweet and delicious corn yam pork rib soup can be ready.

Precautions

Yam should not be cut too early, just cut it before it goes into the pot, otherwise it will oxidize and the color will not look good.

Choose yellow sweet corn, waxy corn is not as good to eat.

Method three

Pork ribs are cleaned, boiled with hot water, removed, and rinsed with water two or three times to clean them again.

Add clear water to the sand pot, add pork ribs, corn, ginger slices, and bring to a boil, then turn to low heat.

After one and a half hours, add yam, season with salt, and simmer on low heat for another half hour.

Enjoy the results!

Method four

1. Clean the bones, blanch them with hot water, then remove.

2. Peel the yam and cut it into large, irregular blocks.

3. Cut the corn into segments.

4. Place all the ingredients together in the pressure pot.

5. Pour an appropriate amount of water into the pot.

6. After boiling with high heat, keep it on medium heat for about 30 minutes.

Method five