Water, onion, ginger, garlic, salt. If you think the color is light, put some soy sauce, put the ribs in, boil over high heat, simmer over low heat for about 30 minutes, if you like chewy for about 20 minutes. Before leaving the pot, use chopsticks to tie up the lean meat, tie up easily!
The specific method is as follows:
1. Ribs soaked in water for 1 hour in advance, 15 minutes to change the water.
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2. Replace the large ribs with a knife and chop them into small pieces.
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3. Place the ribs in cold water.
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4. Bring to a boil over high heat.
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5. Skim off the blood foam
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6. Add ginger, scallion, cinnamon and star anise to the pressure cooker.
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7. Heat oil in a frying pan, add the rock sugar and fry until the rock sugar melts to a caramel color.
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8. Turn the ribs underneath over.
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9. Add the teriyaki soy sauce and toss to coat.
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10. Add the cooking wine, bring to a boil and turn off.
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1. Pour the ribs into the pressure cooker, add 800 ml of rib stock and 2 teaspoons of salt.
12. Gas pressurize for 20 minutes.
13. Squeeze out the pressurized ribs and you can eat them directly. You can also take out some of the juice, thicken it in the skillet and pour it over the ribs.