1. Wash the ribs, cut into small pieces, blanch them with a few slices of ginger and a spoon (15 ml) of rice wine.
2. Remove the blanched ribs and set aside.
3. Wash the black fungus with soaking hair and cut a few knives.
4. Cut corn into sections, peel and cut carrots, peel and slice lotus root.
5. Put the blanched ribs, chopped corn, carrots, lotus root, and fungus into the inner pot of the rice cooker, wash and slice the ginger, put it in a bag of stew material, add water to the ingredients, and pour a spoonful (15ml) rice wine, and then use the "soup" function to cook; after boiling, sprinkle in an appropriate amount of salt and sugar to taste.
Tips:Because the ribs are blanched first, the soup is very light. Whether it is paired with rice or used to cook noodles, it is very good. Only a small amount of salt and sugar are used for the seasoning. If the taste is heavy, you can also add some pepper. It is also good to adjust it according to your own taste.
