Cut each rib row into sections of 3 and place it in the water. After the water is boiled, turn off the heat to remove the blood from the meat.

Remove the ribs, rinse off the foam with warm water, and drain.

Pour 15 grams of cooking oil into the pot and add in the ribs and stir fry.

Fry for 3 or 4 minutes, the meat on the ribs will become slightly firmer. Turn off the heat and remove the ribs.

Pour enough water into the skillet, boil it completely, then simmer the ribs with the heat on.

Sift off the foam that forms on the surface.

Put two pieces of ginger, simmer the soup for 20-25 minutes, then turn to medium heat for another hour and a half to two hours. The water in the pot is reduced by about half.

After the first soup is completely cooled, the oil on the surface is cleaned with a spoon.

Add the corn sections in the soup and cook for 15 minutes and then turn off the heat.

Add a little salt to the pot and then bring the soup into the bowl.

Pour into a bowl, sprinkle some green onions on top, and ENJOY!