The chestnut and ribs soup with corn can strengthen the spleen and stomach, strengthen the muscles and bones, nourish the Yin and moisten the dryness. It is a health nourishing soup which is very suitable for winter.
How To Make The Chestnut and Ribs Soup with Corn
There are 400g spare ribs, more than 10 chestnuts, 1 sweet and tender corn, and appropriate amount of medlar, cooking wine, salt and ginger.
Cut the corn into pieces and peel the chestnut.
Put a half pot of water, put the cleaned spareribs and boil them in a big fire. At this time, there will be a layer of foam on the soup surface. This is the boiled blood water, turn off the fire and remove and wash the ribs.
Put some water in the casserole to boil (enough water at one time, no more water adding in the middle), put the spareribs, corn blocks, chestnut, ginger and cooking wine together, and then turn to a small fire.
Simmer for two hours, add the medlar and salt to taste.