Wash cuttlefish, soak it in clear water and cut it into soft pieces, wash the ribs, blanch the treated cuttlefish in a boiling water pot, remove and drain, put the ribs, cuttlefish and ginger slices in a soup pot, add enough clear water, boil over high fire, skim off the floating foam, add shallots, simmer over low heat, add salt and pepper to taste.

Specific steps:

1. Soak dried cuttlefish in warm water 1 hour.

2. Take it out and wash it, then soak it in clear water for about 5 minutes to remove cartilage and impurities and cut it into small pieces. Blanch in boiling water with cooking wine, remove and rinse, and drain for later use.

3. Wash the ribs and boil them in cold water.

4. Take out and rinse the floating foam with warm water.

5. Put the ribs and cuttlefish together in a pressure cooker, add some water and sprinkle some ginger slices.

6. Add a glass cover. After boiling, pour a little cooking wine to remove the fishy smell.

7. Cover the pressure cooker cover, cook with high fire until the red indicator rod on the cooker cover rises, continue to cook, and when steam is discharged from the pressure limiting valve, turn to low heat for 5 minutes, and turn off the fire. When there is no pressure in the pot, remove the lid and cook for 3 minutes on high fire. Add some salt to taste and sprinkle with chopped shallots.