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Monday, December 7, 2020

PORK RIBS WITH SWEET CORN SOUP

Pork Ribs Soup cooked this way is quite different from my usual way of making pork ribs with corn soup. Agreed it is a delicious, tasty and clear soup that is not greasy. The pork ribs and corn are tender and still has its natural sweetness. I have added some dried Huai Shan [淮山] pieces which can be replaced with fresh Chinese Yam [鲜淮山].  If using fresh Chinese Yam, peeled and cut slantwise, soak in water until required.
It is comforting to enjoy a hot, flavourful and healthy soup during cold weather.
Overall, a homey, delicious, flavourful, nutritious and healthy soup with meat and vegetables  for the family.
Ingredients
[serves 3-4]
350-400 gm pork ribs - chunky pieces
1 sweet corn - cut into sections and wedges
1 red carrot - cut slantwise pieces
some dried small Shiitake mushrooms - soaked
some red dates
some dried huai shan [obtained from medical shops]
several slices ginger
1 stalk spring onions
1 litre water
Seasoning
salt and pepper to taste
some mushroom stock granules
  1. Blanch pork ribs in hot water, drained and rinsed. [Can boil ribs in hot water with some ginger, spring onion and cooking wine].
  2. Bring water to boil in a soup pot.  Add in pork ribs, ginger and spring onions. Boil for 10-15 minutes before adding sweet corn, huai shan, mushrooms and red dates.
  3. Continue to boil for a further 20-25 minutes over medium heat or until pork ribs are tender.
  4. Add seasoning to taste.
  5. Serve soup hot.  Garnish with some spring onions or may be some goji.




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