Wash the pork ribs, add water, scald, wash off the foam
Discharge the ribs after drowning into the pressure cooker. Put the ginger slices in one go. Onion knots Two spoons of yellow wine. Take a spoonful of soy sauce. No need to add water. Cover the lid and open a large fire. After the pressure valve is raised (when the pressure is sufficient), open the minimum fire for 15-20mins.
Wait for the pressure valve to fall. After the lid is unlocked, pour the ribs in the pressure cooker into the wok (no need to drain the oil in the wok), add rock sugar (or white sugar) and a little soy sauce. Stir fry for a while, add a spoonful of vinegar, turn to low heat, and pour in water starch.
Sprinkle with chopped green onion
If you are not in a hurry, it is recommended that you let the pressure cooker decompress yourself, this will lock the moisture in the pot. If you are in a hurry, you can choose to deflate manually. In this case, you need to add 1/3 bowl of water when you go to the wok. Students who like chewing can press 15mins. Students who like crispy can try to press 20mins. Vinegar is easy to volatilize, so turn it into a small fire.