2. Chop the ribs into sections about two fingers wide, wash them, blanch them in a pot with cold water, and turn off the heat after boiling out bleeding foam.

3. Wash the blood foam off the ribs with hot water.

4. Put the blanched ribs, red dates, ham, ginger, tsaoko and onion into the casserole.

5. Pour hot water until all the ingredients are about 8 cm, then add rice wine.

6. After the fire boils, reduce the heat to about 1 hour, add the soaked day lily, cook for about half an hour, and add a proper amount of salt to taste.