2. Accessories: rapeseed heart 30g, jujube 10g (dry).

3. Wash the ribs and chop them into inches, blanch them, remove them and drain them.

4. Wash and peel taro and dig it into balls with a ball digger.

5. Wash and drain the hearts of green vegetables.

6, jujube washed for use.

7. Wash the onion and ginger and cut them into sections and pieces for later use.

8. Add peanut oil to the pot and heat it to 60%, then add taro balls, stir-fry until it turns yellow, and then take it out of the pot.

9. Stir-fry the vegetable heart in the oil pan.

10, take another pot, add broth to boil, add ribs, onions, ginger slices and rice wine, and simmer for 2 hours after boiling.

1 1, add taro dates, then simmer 1 hour, add vegetables, and cook with salt 1 minute.