Wash the beef ribs.

Cut into cubes.

Bring water to a boil and scoop out the blood foam. Add ginger, green onions, soy sauce, and cooking wine. Don’t adjust the saltiness yet.

Seal the pressure cooker, turn to high heat until the float rises, then turn to low heat for 30 minutes. Turn off the heat, cool slightly, vent, the beef is crispy, add rock sugar and salt.

Peel the white radish and blanch it in boiling water to remove the bitterness.

Add beef to pot and cook together. It can be cooked under normal pressure and simmered under high pressure for ten minutes.