Traditional pressure cooker cooking is not delicious.

Blanch the water first and put more onions and ginger in the stew.

If the cooking quantity is small, after blanching, stir-fry, season and stew directly in the pressure cooker.

If the quantity is large, do not press the pressure cooker for too long.

Stir-fry the appropriate amount in the pot, season, add the original soup, and simmer 15 minutes.

Or, when the pressure cooker is pressed, put some salt and soy sauce (not too much, because it needs seasoning when cooking again), and not too much water, as long as it is flush with the ribs or less, so that the stew is delicious, but it is best to add some hawthorn or dried tangerine peel (it is sold in pharmacies, just put a few slices). The ribs made in this way are more convenient to fry or stew. But remember to put less salt and soy sauce when cooking for the second time.