1. Wash the ribs and drain them, soak the squid in alkaline water, and wash the ginger.

2. Cut the squid left and right with a diagonal knife and cut into flowers.

3. Boil the water, add ginger slices and a little cooking wine, and pass the squid ribs through the water.

4. Rinse the spareribs and squid in cold water to dry.

5. Bring water to a boil in a casserole, pour in squid ribs, add a little cooking wine and vinegar, bring to a boil over high heat, then reduce to low heat, and simmer for an hour and a half.

6. Peel the zucchini and remove the core.

7. Cut the zucchini into thick pieces.

8. Put the zucchini into the cooked pork ribs soup and add appropriate amount of salt.

9. Simmer over medium heat for fifteen minutes.

10. Serve in a bowl and serve.