Tools/materials: 400g of bone, starfish 1 piece, 5 slices of ginger, 50g of dried sea coconut, 3 sea sparrows, 3 figs, 0/5g of Nanxing and Beixing/kloc-0, 2 cuttlefish (optional), 8 red dates and 5 water chestnuts.

1. Wash and soak pork bones and cuttlefish for a while, then put them in a cold water pot, add a few slices of ginger together, add a few drops of cooking wine after the water boils, and take them out after boiling bleeding water.

2. Wash the sea coconut for later use.

3. Peel and slice a carrot and five water chestnuts for later use.

4. Wash it after water.

5, cuttlefish wash the black outside, otherwise there is fishy smell, cuttlefish bones can be soup together, add a few pieces of ginger for later use.

6. Put all the ingredients into the pot, add water and cook the soup with a rice cooker. You can also cook in a casserole for about an hour and a half.

7. Give some salt to the stewed Tonga.