Ingredients: 2000g ribs, half a bag of stew (Wang Shouyi brand).

Preparation: Chop the ribs, soak them in cold water to remove blood, put them in a pot, add water and a little cooking wine \ vinegar to boil, remove foam, and take them out to control water for later use.

Stir-fry the sugar color: put the wok on the fire, add 25g of cooking oil and 20g of white sugar, stir-fry until the final foam changes from big to small, and when there is smoke, quickly pour the blanched ribs, quickly turn them over to make them even, then pour the fried ribs into a clean pressure cooker, and add water to make them slightly separate from the raw materials.

Seasoning: according to personal taste, add sugar, cooking wine, vinegar, onion, ginger and salt to stew as appropriate.

Production: Cover the pot and bring to a boil. Release the high-pressure valve first. When the high-pressure valve exhausts intermittently, reduce the fire, keep the high-pressure valve rotating at a low speed 13- 18 minutes, and cease fire. When the pressure in the pot disappears completely, taste it while it is hot.