1. Wash the ribs, blanch them in cold water, cooking wine, green onions, and ginger. Remove and rinse.
2. Heat the pan with oil.
3. Put the ribs in the pan with cold oil and stir fry.
4. Add a shovel of cooking wine, a shovel of southern milk, two tablespoons of white sugar (the local taste of Shanghai is sweeter), boil and taste the taste.
5. South Milk
6. The taste is almost the same, pour water over the ribs, and bring to a boil.
7. Put down the pressure cooker.
8. Put it in a pressure cooker and press for 10 minutes. If there is no pressure cooker, cover and simmer for 40 minutes.
9. The suppression is complete.
10. Add the juice to the pot.
11. The juice can be out of the pot when it is thick.
Tips:If you don't like to eat sweet ones, you can put less sugar, and use water starch to thicken the juice when collecting the juice.
