Small drain of cold water, medium to low heat, boil~

Boil for ten minutes and start foaming~

Remove foam with a spoon~

Add some balsamic vinegar~ White vinegar is colorless and probably better because adding a small amount doesn't affect color anyway so I use balsamic vinegar~ ***Small ribs have bones~ So add some vinegar make calcium quality better integrated into soup

Calculated from beginning of cooking in cold water, after an hour start to cut pieces of corn~cut the tomatoes into small pieces~

Tomatoes need to be fried in oil~ Tomatoes can release their maximum nutrients when they meet with oil~ Cut into small pieces and fry in oil over medium heat, add sugar and salt (I personally prefer to put more sugar~), continue frying, tomatoes slowly will come out of juice and become soft until they turn into tomato paste. Remember not to add water at this time~ otherwise it won't be saturated~ so I'll use 4 tomatoes to boil pot of soup~

First place corn cubes in pot and then pour fried tomato sauce~

Grate potatoes, cut potatoes into slices~put into soup~ please slowly spoon ingredients into pot, let potatoes sink into soup, but do not turn ribs out of water, put potatoes, ribs and corn under water. Cover pot with an empty lid and cook over medium to low heat~

After potatoes have boiled for at least ten minutes, add salt, sugar and chicken essence to steamer 15 minutes before serving soup to taste~cook covered and cook for 15-20 minutes over low heat. . You can serve and start!