Delicious Chinese Yam and Pork Rib Soup

Steps

1. 1

   Step 110 min

   Medium heat

   Peel the Chinese yam and cut it into thick sections; cut the carrot into rolling chunks and the corn into 2-inch pieces.

   ✅ Done when: All vegetables are cut and kept in separate piles; the yam is cut last and rinsed quickly to slow discoloration.

2. 2

   Step 25 min

   High heat

   Place the pork ribs in a pot of cold water with 1 scallion, 2 ginger slices, and the cooking wine; bring to a boil and cook 3 minutes, skimming off the grey foam, then remove the ribs.

   ✅ Done when: The foam has been skimmed and the rib surfaces are pale with no pink remaining.

   If The finished soup is cloudy with floating scum.:

   Always start the ribs in cold water so the scum rises; skim thoroughly before removing the ribs, and never skip the blanch.

3. 3

   Step 33 min

   Medium heat

   Heat the oil in the pot over medium heat; sauté the remaining scallion and ginger, then add the ribs and stir-fry for 1-2 minutes until fragrant.

   ✅ Done when: The rib surfaces smell aromatic and are lightly seared but not browned hard.

4. 4

   Step 440 min

   Low heat

   Add enough hot water in one go to cover everything by an inch, then add the carrot, corn, and yam. Cover and simmer over low heat for 40 minutes.

   ✅ Done when: The ribs yield to a fork-twist, the yam is tender but keeps its shape, and the broth turns pale and fragrant.

   If The yam disintegrates and clouds the soup.:

   Cut yam into thick sections; for soft varieties add it with only 20 minutes of simmering left.

5. 5

   Step 52 min

   Low heat
   

   Season with salt to taste, simmer 2 more minutes, and serve hot.

   ✅ Done when: The broth tastes evenly seasoned and steaming; whole scallion pieces are removed before serving.