Pork rib, Chinese yam and corn soup

Wash the vegetables. Peel carrot and yam, wearing gloves if yam sap irritates your skin. Cut carrot into about 3 cm chunks, and corn and yam into about 4 cm sections.

Put ribs in cold water with 10 g ginger, the scallion and 15 ml wine. Bring to a boil, skim and boil for 3 minutes. Drain and remove remaining foam without splashing raw-meat water.

Heat 10 ml oil, fry the remaining 10 g ginger, then add ribs and stir-fry for about 1 minute.

Add 1500–2000 ml water, carrot, corn and yam. Bring to a boil, cover and simmer initially for 40 minutes until the meat and vegetables are tender. Pork must reach at least 63°C.

Add the 6–8 g salt gradually to taste. Simmer for another 2 minutes, then leave for at least 3 minutes before serving. Cool leftovers promptly in shallow containers and refrigerate.