Ingredients: dried chaiyu 1 slice, sparerib 100g, peanut 50g, rice 200m, five red dates, Lycium barbarum 15g, ginger 1 slice, and appropriate amount of cooking wine, oil, salt, soy sauce and pepper.

Exercise:

1. After washing peanuts, soak them in clear water for one night; Clean the dust on the surface of dry wood jade, cut it into thin strips with scissors, and soak it in clean water 1 hour; After rice is washed clean, it is soaked in clear water for 2 hours; Wash the ribs, cut them into small pieces and blanch them for later use.

2. Heat the pot on the fire, pour in the oil, add the ginger slices and fry until the surface is golden. Drain the fish sticks, pour them into the pot and stir-fry with the ribs. Pour in cooking wine and stir-fry until fragrant.

3. Pour a lot of boiling water and clear water to soak Chai Yu and cook it into milky ribs and Chai Yu soup; When cooking soup, wash and soak red dates and medlar for later use.

4. Take a pressure cooker, pour in rice and peanuts, as well as Chai Yu peanut soup, add salt and soy sauce, cover it, put the air valve on it, and put it on the stove and cook it slowly over medium heat. After spraying air, simmer for about 10 minutes.

5. Only after high-pressure ventilation can the cover be opened. At this point, the porridge in the pot is still tumbling. Put the soaked red dates and medlar into the pot, add appropriate amount of pepper to taste, and stir evenly with a spoon.