1. Rinse pork ribs, great burdock, corn and all Chinese herbs thoroughly and drain, set aside.
2. Parboil or scald the pork ribs into boiling water and skim off any floating scum. Blanched pork ribs is then removed and set aside. Water discarded.
3. In a clean stockpot or deep claypot, pour in 1500ml water and let it boils. When the water is rolling boil, put the blanced pork ribs, corn, great burdock and all the Chinese herbs into the pot. Turn to low heat and simmer for 1 to 2 hours. Alternatively, slow cooker (crockpot) or double-boiler can be used.
4. Add a pinch of salt to taste 5 minutes before serving the burdock soup.