The temperature inside the pressure cooker is much worse than that of the ribs stewed by normal fire, so it is easier to cook, but I think it has a great deficiency in nutrition, because too high a temperature will lead to protein, a trace element in meat, or cell rupture will affect the taste of some trace elements, but the ribs stewed by pressure cooker taste particularly bad, so I think it is easier to eat naturally with slow fire without losing any trace elements.