The old fire soup cooked in slow hot pot is full of heat, long time and fragrant. This squid sparerib soup, squid and sparerib complement each other and tastes delicious. In the cold winter, let's have a pot of steaming squid ribs soup.

1. Dried squid or dried cuttlefish will do.

2. Wash the ribs and cut into pieces.

3. Soak the squid in cold water for 1-2 hours until it becomes soft, then tear off the touch and tentacles on the surface, and then remove a bone-like thing in the middle of the squid.

4. Cut the processed squid into strips for later use.

5. Put the ribs in cold water and add ginger slices to boil.

6. Boil for a few minutes.

7. Take out the ribs and wash them with warm water. Pour the blood out of the pot and wash it clean. Add ribs, squid and ginger slices. After the fire boils, add a proper amount of cooking wine.

8. Simmer for 2 hours until the meat is soft and rotten. Add salt half an hour before cooking.