Corn and Pork Rib Soup

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Recipe Overview

Main Ingredients

• Pork ribs
• Corn🌽
• Carrot🥕

Total Time: 90 Minutes

• Prep: 10 min
• Pre-processing: 5 min
• Key cooking steps: 10 min
• Simmering: 55 min
• Seasoning: 5 min

Supporting Ingredients

• Scallions
• Ginger
• Cilantro
• Goji berries

Seasonings

• Salt
• Cooking wine

Spices

• White pepper

Final Result

Key Steps

1. Prep
2. Pre-processing
3. Main cooking
4. Final seasoning
5. Plating and serving

Prep

1. If the ribs are fresh, cut them into small pieces and rinse several times in clean water to remove blood and bone fragments from the surface.
2. If the ribs are frozen, thaw them naturally, then rinse.
3. Cut the corn🌽 into small chunks.
4. Peel the carrot and cut it into small chunks.

Pre-processing

1. Blanch the ribs: place the ribs in a pot of cold water with ginger slices, scallion sections, and cooking wine to remove the gamey smell. Once the water boils, blanch for 2 minutes, skimming off the foam along the way.
2. Rinse the blanched ribs again with warm water to remove grease and foam from the surface. The foam must be completely removed, otherwise it will affect the taste of the soup.
3. Drain the cleaned ribs and set aside.

Main Cooking

1. Leave some oil in the pot, add ginger slices and large scallion sections, and stir-fry until fragrant.
2. Add the ribs and stir-fry over medium-low heat until the surface turns golden brown.
3. Add boiling water to the pot — it must be boiling water, at least 90°C.
4. Bring to a boil over high heat, then remove the scallion sections and ginger slices (added before stir-frying the ribs). If there is still foam, skim it out as well.
5. Keep on high heat for 5 minutes, then turn to medium-low heat and simmer for 25 minutes before adding the corn and carrot (if you have red dates, add them at this point too).
6. If you have a clay pot, transfer everything into it and simmer for another 25 minutes.

Final Seasoning

1. Add salt🧂 to taste.
2. Add white pepper to taste.
3. Add the goji berries.
4. Simmer over medium-low heat for 5 minutes.
5. Add the cilantro and chopped scallions.

Serving

No plating needed — serve straight from the pot.

Technical Summary

1. The general method for removing the gamey smell from meat is to start in cold water, paired with cooking wine / yellow wine / white liquor / beer, plus scallions, ginger, onions, celery, etc. The most critical part is starting in cold water.
2. Stir-frying the ribs first makes the soup more flavorful — the fat turns white and dissolves into the soup at high heat. The principle is similar to pan-frying crucian carp before making crucian carp soup, which turns the fish soup milky white.
3. Pork ribs need about an hour of simmering, while corn and carrot only need half an hour, so they are added midway. If you use a pressure cooker, adding them at the start is fine too.

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