2, dried cuttlefish, black fungus soaked in advance, fully soaked.
3. Bone the soaked cuttlefish, cut into filaments, cut carrots into small pieces, and slice ginger.
4. Rinse the ribs, sit in a pot, boil hot water, add the ribs and ginger slices, blanch for a while to remove the blood, remove them, skim off the oil foam, and blanch the carrot pieces and black fungus one after another.
5. Pour the right amount of water into the casserole, add ribs and shredded cuttlefish, and cook for about an hour.
6. Pour the blanched carrot pieces and continue to cook for about half an hour.
7. Add a little vinegar to make the meat soft and rotten, then pour in black fungus and continue to cook for about half an hour.
8. Add salt before cooking and mix well.