Yams and corn ribs soup

1

1 yam, 2 corn, and half a catty of pork ribs.

2

Boil water in the pot, blanch the ribs to remove blood and foam, remove them and wash them again with clean water. (This step is very important to make the soup clear!)

3

Add the cleaned ribs into the casserole pot, add appropriate amount of water to boil.

4

After boiling, add the diced corn and bring to a boil again.

5

Bring to a boil and add the peeled and diced yams.

6

Bring to a boil, adjust to medium heat and continue to cook for more than an hour, and finally add salt to taste.

Tips: 1. Soak the yam in salt water immediately after slicing to prevent oxidation and blackening. 2. When fresh yam is cut, the alkali component in the mucus can easily cause extreme itching. If it accidentally sticks to your hands, you can wash it with clean water and a little vinegar first. Use heating to promote its decomposition, such as roasting it over fire or rinsing it with slightly hotter water, and it will be fine after a while. Don't scratch, it will be itchy wherever you scratch it. (This won't happen if you wear gloves to peel and cut into slices.) 3. Yams are delicate and sweet in taste. However, yam skin can easily cause skin allergies, so it is best to peel them, and don't touch your hands after peeling the yam. Wash your hands several times immediately, otherwise you will scratch everywhere. Itching. Apply cooking oil to your hands to relieve the problem. (This won't happen if you wear gloves to peel and cut into slices.) 4. A good yam has no damage on the outer skin, mucus, snow white on the fault, more mucus, and less water. The skin can be stir-fried freshly, or dried to fry soup or porridge. Remove the skin and eat it to avoid abnormal taste such as hemp and thorn. 5. Fresh yam products are mostly used for cough and diabetes due to fatigue, and fried cooked food is used to treat deficiency of spleen, stomach and kidney qi.