1. Chop 600 grams of ribs into 8 cm long ribs for use; peel and remove 500 grams of winter melon, cut into triangular pieces for use; slice 20 grams of ginger for use; cut 50 grams of green onions for use
2. Boil the chopped ribs in boiling water for 1 minute to remove blood foam
3. In a separate pot, drain the blanched ribs into cold water; add sliced ginger and green onion in turn. After boiling, continue to heat for 20 minutes, remove the green onions and skim them; add half a tablespoon of salt (about 5 grams), half a tablespoon of chicken essence (about 5 grams) and a tablespoon of Huadiao wine (about 10 grams), and cut them. Pour the winter melon and 10 red dates into the pot, continue to simmer for 15 minutes, then you can put it on the pot
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