Cooking wine, onion, ginger, blanched spareribs, hot oil in a hot pot, add garlic, shredded ginger and mushrooms, stir-fry a few scallops, stir-fry spring vegetables with the remaining oil in the pot, then pour some sparerib soup in a pressure cooker until it is broken, and pour the spring vegetables into a casserole.

Blanch the ribs, put them in a pressure cooker with water and cook for 6 minutes on high fire. After stir-frying, take these heads out for later use, put the stir-fried ingredients into a casserole, add the ribs and ribs soup in the pressure cooker, add half a spoonful of fish sauce and a little pepper and cook for 5 minutes.