Ingredients: 50 grams of dried Rhodotorula, 5 grams of dried Gastrodia elata, 200 grams of ribs, 2 grams of ginger, pepper seeds 1 gram, and purified water 1500 grams. Seasoning: 5g of salt, 0.5g of monosodium glutamate and 0.5g of chicken essence.

Practice: Wash the red fungus and gastrodia elata with clear water and put them in the stew pot early. Wash the ribs with water and put them in the stew pot. Add pepper seeds and purified water to the stew, then season with plastic wrap and steam for 5 hours.

2. Practice 2.

Ingredients: 500g of ribs, 4 sea cucumbers by water method, and 0/00g of mushrooms/kloc. Accessories: onion, ginger, pepper, gastrodia elata slice, salt and yellow wine.

Practice: First, wash the water-soaked sea cucumber after foaming, chop the ribs into small pieces, wash the mushrooms and cut them into pieces. Put the ribs in a bowl, add onion ginger, salt, pepper and yellow wine, stir well and marinate for about 2 hours. Spread the ribs evenly on the bottom of the prepared casserole, and then spread the mushroom slices and gastrodia elata slices on the ribs. After adding enough water to the casserole, enclose the gap in the casserole with a towel and heat it with high fire. After boiling, put the sea cucumber into the casserole, adjust to low heat and continue heating for about 1 hour.

3. Practice 3.

Ingredients: four ribs, six gastrodia elata, one golden melon and ten medlar.

Practice: blanch the ribs with blood, add water to the ribs and gastrodia elata in another pot, and simmer for 40 minutes. Wash the golden melon, cut it from one end, and hollow out the seeds in the melon with a knife to wash it. Put the stewed ribs and gastrodia elata into the melon, put the medlar on it, add the stewed sparerib soup, cover the melon, cover the pot and steam. Ten minutes after the water boils, add salt before taking out of the pot and serve.