A must-have soup in autumn, teach you to do this, the soup is rich and not greasy, and those who don’t like soup will fall in love with it.

When the weather turns cold, a pot of steaming nutritious soup is most suitable. The corn and yam pork ribs soup made today is not only high-value, nutritious, but also fresh and rich, which makes people unable to stop drinking. As we all know, corn, yam, carrots, and ribs are all foods that are very beneficial to physical and mental health, and are also the most feared foods for "autumn dryness", so they are most suitable for autumn consumption. So let's see how to do it next.

Ingredients: Orchid flower ancient peanut oil 10 grams, 1 tube bone, 2 carrots, 1 corn, 1 small white mouth yam, 10 grams of ginger, 20 grams of cooking wine, and appropriate amount of salt;

Production steps:

1. Wash the tube bones with clean water for 2 to 3 times, and then soak the bleeding water; during the soaking period, clean the other ingredients and cut them into small pieces; cut an appropriate amount of ginger slices to remove fishy;

2. Pour clean water into the pot, put the ribs, ginger, and cooking wine into the pot. After boiling, continue to boil for about 3 minutes, and finally remove the ribs and rinse them out;

3. Start the pot and pour Orchid peanut oil into the pot;

4. Pour the oil and heat into the bones and stir-fry until the surface is slightly golden;

5. Put the ribs in a casserole, pour water at one time, add ginger slices, cooking wine, corn cubes, carrot cubes, and yam segments. After boiling over high heat, cover the lid and simmer over medium and small heat;

6. Simmer for about 1 hour, then add a small half spoon of salt;

7. After stirring evenly, cover the pot and cook for 5 minutes to get out of the pot;

Tips:

1. Add enough water at one time. If you want to add water, it must be hot water, and never cold water, because the meat being heated shrinks when it is cold, and the protein is not easy to dissolve, which makes the soup lose its original flavor;

2. Don't put salt and soy sauce too early when boiling the soup. Putting salt too early will coagulate the protein and not fully dissolve it, and it will darken the soup;

3. It is best to blanch the water in a pot under cold water. If it is a pot under water, the blood remaining in the ribs will be solidified in it, which will not achieve the effect of blanching, but it will be counterproductive;