1. Wash the ribs and cut into pieces. Soak dried cuttlefish until soft and boneless. Wash the slices. Wash ginger and pat it loose.

2. Add water to the pot. When the water boils, add ribs and cuttlefish slices, cook them over medium heat until they are not cooked, and remove them for later use.

3. Put the ribs, cuttlefish slices and ginger into a casserole, inject clean water, cook for 2 hours on low heat, and add refined salt and monosodium glutamate.

Practice 2 1, the dried cuttlefish is soaked in cold water first. If it is hot, it is best to change the water halfway; Wash the ribs repeatedly with clear water to remove blood and chop them into sections; Slice ginger.

2. Peel and bone the soaked cuttlefish and slice it obliquely.

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

4. Then add ginger and douchi, and then add half a bowl of water. Too much water will spoil the soup.

5. Cover the bowl with plastic wrap (the bowl cover with bowl cover is more sanitary and safe).

6. Plug the rice cooker with appropriate amount of water, put it into the steamer, put the bowl on the steamer, cover the rice cooker and start stewing until the soup is cooked.