1. Wash the ribs and soak in the water and change to two water.
2. Soak the black beans one night in advance.
3. Boil the ribs in cold water to remove any blood foam.
4. Boil a pot of water in a pressure cooker and place 3 chopsticks in boiling water so that no blood will be stained.
5. Slice ginger and mince garlic and wash off other ingredients.
6. Then put 5 in the pressure cooker.
7. Add black beans and a little cooking wine.
8. Boil it again and remove the foam.
9. Cover and cook on high heat until the steam sounds.
10. Boil on low heat for another 15 minutes. When there is no sound, open the lid and adjust the salt and mushroom essence.
Tips:1. It is best to soak the meat you bought and change the water several times until the water becomes clear.
2. The meat is blanched, and all the dirty stuff in it is cooked, which will be healthier.
3. When blanching, after the blood foam comes out, turn on a high fire and use chopsticks to catch it so that the blood foam will not be stained.
4. The salt should be put in the last time it is out of the pot, don't put it in advance.
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