Corn and pork rib soup

Cut corn into short sections and carrot into chunks, slice large scallion and chop the smaller scallion. Slice and divide ginger in two portions. Use ribs already cut into small pieces and separate raw-meat and vegetable work areas.

Cover ribs with cold water, add large scallion, one ginger portion and wine, boil and skim. Lift out and drain thoroughly, discarding blanching water and used aromatics; changed color does not mean cooked through.

Warm oil over medium heat and cook remaining ginger and ribs until lightly colored. Briefly remove from heat to add vinegar, then carefully add the listed hot soup water and bring to a boil.

Add corn and black pepper, reduce to low, cover loosely and start a 20 min check. Inspect liquid and top up with hot water if low rather than boiling dry.

Add carrot and start a 40 min check when gentle simmering resumes. Continue until rib meat and carrot are easily pierced, verifying at least 63°C in thickest meat away from bone; simmer longer if not tender.

After verifying the meat center, season lightly and add scallion, then stop heating and remove from the heat source. Start a 3 min rest timer and serve after it finishes.