Chaoshan people love to eat spring vegetables and pork ribs in a pot

Cooking wine, green onions and ginger, blanch the pork ribs, heat oil in a pan, add garlic, shredded ginger and shiitake mushrooms, stir-fry and add a few more Fry the scallops until fragrant. Use the remaining oil in the pot to stir-fry the spring vegetables. Pour in some pork rib soup from the pressure cooker and stir-fry until tender. Then pour the spring vegetables into the casserole.

Put the blanched pork ribs into a pressure cooker, add water just above the level of the exhaust sound, and cook over high heat for 6 minutes. Stir-fry until fragrant. Remove the ingredients and set aside. Add the fried ingredients. Add the ribs and rib soup from the pressure cooker to the casserole, then add half a spoon of fish sauce and a little pepper and simmer for 5 minutes.