Mixed vegetables and pork ribs soup
By RuthieDoyle
Autumn and winter seasons are the best time to make supplements. Cooking a light and delicious pot of mixed vegetables and ribs soup is the first choice for housewives.
Recipe Recommendations
- sweet corn of 2
- Chinese cabbage 3-4 sheet
- dried kelp 1 bunk
- ribs 1000 grams
- cooking wine 2 tablespoons
- onion appropriate amount
- ginger slices appropriate amount
- salt 2 tablespoons
- chicken essence 1 scoop
Steps for Mixed vegetables and pork ribs soup
1
Two sweet corns, wash them, and chop two-centimeter pieces for use.
2
Choose to wash the Chinese cabbage and break it into small pieces by hand for later use.
3
Soak dry seaweed in cold water, wash it, and cut it into small squares. Set aside.
4
Soak the ribs to remove the blood, place them in a boiling water pot, add cooking wine and water, and take them out.
5
Pour water in the casserole (I replaced it with an iron pot), add ribs, green onion segments, and ginger slices, and bring to a boil over high heat.
6
Add seaweed, bring to a boil over high heat, and skim off the foam.
7
Add sweet corn, bring to the boil again over high heat, and turn to low heat and cook for more than half an hour.
8
Season with salt.
9
Season with chicken essence.
10
Pour in the cabbage.
11
After five or six minutes, cook the cabbage until soft and ready to serve.