Wash cuttlefish, soak in clear water, cut into soft pieces, wash ribs, blanch the treated cuttlefish in a boiling water pot, and then take it out and drain. Put the sparerib, cuttlefish and ginger slices into the soup pot, add enough water, skim the floating foam after the fire is boiled, add the shallots, and simmer with salt and pepper until it tastes good.

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 with cooking wine, remove and rinse, and drain for later use.

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

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

5. Put the ribs and cuttlefish together in the 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 high-pressure pot cover, cook over high fire until the red indicator rod on the pot cover rises, and continue to cook. When steam is discharged from the pressure limiting valve, turn to low fire for 5 minutes, and turn off the fire. When there is no pressure in the pot, remove the lid and cook for 3 minutes. Add some salt to taste and sprinkle with chopped onions.