1. Wash the ribs and drain the water for later use. Put a little oil in the pressure cooker, add sliced ginger and saute until fragrant.
2. Add the ribs and fry until the surface is slightly browned.
3. Pour in the cooking wine, a piece of red fermented bean curd (pressed into puree), an appropriate amount of fermented bean curd juice, add an appropriate amount of water, cover the lid, and press for about 10 minutes.
4. After exhausting, add appropriate amount of soy sauce and salt (be sure to put less), and just collect the juice.
Tips:If the fermented bean curd needs to be pressed into a mud later.
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