1. Take the ribs to the freezer in advance and thaw them naturally. After thawing, wash them with cold water, soak them for 20 minutes, pour out the blood water, and dry them for later use.
2. Put cold water in the pot and blanch the spare ribs. After boiling, boil for a few minutes to let the blood spit out. At this time, you will see a lot of brown foam. Skim the foam. When there is almost no foam, remove the ribs and set aside.
3. Wash the pork ribs with boiling water, cut the green onion and ginger, and install the aniseed pepper box.
4. In the pressure cooker, pour the pork ribs onion and ginger into the box, soy sauce, a spoon of salt, rice wine, add boiling water to cover the ribs, cover the pot, cover the valve on high heat and low heat for 20 minutes, and take it out when the lid can be opened.
5. Add oil in a hot pan, add sugar and salt, mash, add ribs and stir-fry evenly.
6. The cooked ribs are bright and attractive, and they are too fragrant when paired with white rice.
Tips:1. It is better to defrost ribs naturally. 2. The water for blanching ribs must be changed, otherwise it will be fishy. 3. I like to simmer the bones for 20 minutes. Those who like to chew the bones can take less time.
