Wash the ingredients, cut the large onion into segments, slice the ginger, and cut the scallions into shallots.

Ribs washed, soaked in cold water for a few moments, drained off the blood, fished out.

Place the ribs in a large bowl, add salt, yellow wine, scallions, ginger, and egg white, mix well, and marinate for 30 minutes.

Place marinated ribs in a pressure cooker and pour in cool water to the level of the ribs.

Press for 10 minutes after the steam comes on, remove the steam and let cool. Dip the ribs into the egg wash one by one and coat with dry starch. When the oil is about 6 to 7 degrees Celsius, add the ribs and deep fry over high heat for about half a minute until the starch on the surface of the ribs is set, then turn to medium heat and deep fry for about 2 minutes.

After the ribs are cooled, heat the oil in a pan to 6 or 7 degrees Celsius again and deep-fry the ribs for a few minutes until the skin is crispy.