Composition:

Dried cuttlefish 1

300 grams of ribs

Ginger-like food

Fermented soybean

yellow rice wine

salt

Recipe practice:

1. The dried cuttlefish should be soaked in cold water first. If it is hot, you'd better change the water halfway. Wash the ribs repeatedly with clear water to remove blood and chop them into sections; Slice ginger.

2. The soaked cuttlefish is peeled and boned.

3. Diagonal slicing.

4. Prepare a large bowl, add sparerib cuttlefish, add salt and yellow wine and mix well first.

5. Then add ginger and douchi, and add half a bowl of water (too much water will spoil the soup).

6. Cover the bowl with plastic wrap (it is more hygienic and safe to cover the bowl). Fill the rice cooker with appropriate amount of water, plug it in, put it on the steaming rack, put the bowl on the steaming rack, cover the rice cooker, and start stewing until the soup is cooked.

How to watch this dish with a mobile phone?

Recipe tip:

1. If it is a small-capacity rice cooker, add hot water in time.

Remember to put a steaming rack in the rice cooker.

3. Parents are advised to keep pace with the times and buy a new type of rice cooker.