Ribs, pig trotters and other raw materials, cold water in the pot, the pot open for a little while, fully remove the blood foam. Fish out, into the casserole, into the boiling water, remember to boil water, meat in the cold will shrink, nutrition is not easy to stew out. Add enough water at one time, do need to add water twice, also let go of water. Put in the green onion, ginger can be. Put salt before the pot, put early, nutrition is not easy to overflow. Maternity should not be put. Small fire stew, general ribs one and a half hours can be, chopped open pig's feet two hours is good. With a pressure cooker it will take two times, because the maturity of the ingredients is different. First press ribs, twenty-five minutes to deflate, in the winter melon and seaweed, salt. In the pressure for five minutes.