Ingredients: 500 grams of pork chops, 1 pumpkin. Accessories: a few wolfberry seeds, a little green onion and ginger, 2 tablespoons of salt, a little cooking wine, a little light soy sauce. 1. Soak the pork ribs to remove the blood and drain.

Cut the pumpkin into small pieces, slice the onion and garlic and set aside.

2. Put the ribs into the onion and ginger water, boil and blanch.

3. Skim off the foam, take out the ribs, and pour them into the inner pot of the IH hypoglycemic rice cooker together with the pumpkin.

4. Add appropriate amount of water, pour in a little salt, cooking wine and light soy sauce and mix thoroughly.

5. Close the lid and select "Soup Cooking" for the function. The default setting time is 2 hours. Press "-" to adjust to 1 hour and start.

6. When finished, take it out and eat.

The ribs are soft and not greasy, the pumpkin is soft and glutinous and delicious, and the soup is clear and slightly sweet.