Cut the seeds of bitter gourd, cut it into short strips for later use, put the ribs in a pot and shower them with cold water, add yellow wine to remove the fishy smell, or use cooking wine instead. Be sure to clean up the blood foam. After the pot is boiled, add ginger slices and onion segments, add a little yellow wine and a little pepper. After the ribs are cooked, wash them with warm water, then take another pot of soup in the pressure cooker, put it in the pot again, put a little onion and ginger rice wine, sprinkle some white pepper and two spoonfuls of salt, and press 12 minutes in the pressure cooker. Blanch bitter gourd with boiling water, turn green and take it out, and you can get rid of the bitterness.
After the ribs are pressed, pour them into the pot, pick out the onion and ginger, then add the bitter gourd, knock off the floating oil flowers on the soup, add some medlar, add a little salty taste, add two spoonfuls of sugar to make them fresh, and you can stew like this.
If you don't like it too light, you can make a dip for ribs, prepare chopped green onion and garlic, some sesame oil, more soy sauce, a spoonful of sugar and some vinegar, and soak for a while.
Take the sparerib soup out of the pot here and you can prepare dinner. While drinking soup, eat ribs dipped in small materials. That is beautiful and comfortable! Try as soon as you learn!