Ingredients
300 g pork ribs, 100 g winter melon, 75 g each of small taro and old corn (mature corn on the cob).
Seasonings
10 g scallion segments, 10 g ginger slices, 1/2 teaspoon salt, 1/2 teaspoon MSG, 1 tablespoon cooking wine, 1000 g (about 4 cups) pork bone broth, 2 tablespoons vegetable oil.
Preparation
1. Peel and remove the seeds from the winter melon, wash it, and cut into chunks.
2. Peel the taro, rinse clean, cut in half, and soak in fresh water.
3. Wash the corn, cut into 2 cm (about 3/4 inch) thick rounds, then split each round in half to create half-moon pieces.
4. Rinse the pork ribs clean, cut them lengthwise along the bone seams into strips, then chop into 3 cm (about 1-inch) pieces.
Steps
1. Bring a pot of water to a boil, add the pork ribs and blanch thoroughly, then remove them to a bowl and toss with a little salt, cooking wine, and vegetable oil.
2. Place a pot over heat, add vegetable oil and heat until it reaches about 40% hot (when bubbles start to form), then add scallion segments and ginger slices, stirring until fragrant.
3. Add the pork rib pieces and stir-fry over high heat for a moment, then pour in the pork bone broth and bring to a boil.
4. Add the winter melon chunks, taro chunks, and old corn, then bring to a boil.
5. Reduce heat to low and simmer for 1 hour until tender, then season with salt and MSG to taste, and serve in a bowl.