1. Wash the winter melon and cut into pieces, and cut the ribs into pieces
2. Boil the ribs first, in a pot under cold water
3. After the water is boiled, skim the scum
4. Remove the blanched ribs and set aside for later use
5. Pour an appropriate amount of boiling water into the rice cooker, add the ribs to the cooking wine, and add two slices of dried hawthorn to start the stew mode (add enough water at one time)
6. After simmering for 40 minutes, put in the winter melon slices, and simmer for another 20 minutes until the winter melon is cooked through and the ribs are soft and rotten. Add appropriate amount of salt and pepper to taste before serving
Tips:1. Put two slices of dried hawthorn when stewing ribs, the meat will be easier to stew. (Don't put too much, otherwise the soup will become sour)
2. Aniseed and seasoning can be added according to your own taste, but if you put too much, it is easy to destroy the fragrance of winter melon soup.
