1. Take the ribs out to thaw, because the pork must have a fishy smell, so I always thaw it and sprinkle a handful of salt to grab a few times, grab it a few times to reduce the fishy smell, then boil the water and put the ribs in. Go into the water, remove the blood, and go through the cold water again. It won’t taste too heavy with pork flavor.
2. Cut 3.4 pieces of preserved eggs, depending on your personal taste, you can like it more, if you don't like it, you can less
3. Press the ribs in the pressure cooker to press out the umami flavor of the bones. After decompressing, re-cook the rice after amplifying it. This is very tasty. You can also press it with the rice at one time if you are afraid of trouble.
4. Then pour the preserved eggs in and cook for a while, add a little garlic oil, and coriander, add salt according to personal taste, and you can cook it out
Tips:If people don’t cook it in a casserole, it tastes better, and the ribs must be over-watered to taste better.
