2 potatoes, 375g(5/6lb.) spareribs, 1 fresh sweet corn, 1 carrot, 2 cups of stock, 4 cups of water.
SEASONINGS:
2t salt.
PREPARATION :
1. Peel, rinse, and slice potatoes; Rinse and thinly slice sweet corn; Peel, rinse and thinly slice carrot.
2. Rinse and thinly slice spareribs; Blanch in boiling water for 3 minutes so as to drain the fat and blood; Remove and immediately rinse in running water for a while; Pat dry.
3. Add spareribs, carrots and sweet corns to a pot; Pour 2 cups of stock and 4 cups of water to the pot; Bring to the boil over a high heat; Keep on boiling for a while, and skim off the foam and blood clots on the surface; Cook over a medium heat for 30 minutes; Add potatoes and keep on cooking for 10 more minutes; Flavor with seasonings. Ready to serve.
COOKING TIPS:
1. Potatoes with growing sprouts should not be taken as they are slightly toxic.
