Scallions can effectively remove fishy taste and add fragrance.
Do not add too much hot water. It is enough when the water can cover the pork ribs because we will cook until water is noticeably reduced and thickened. Discard some water after pressure cook if you think it is too much.
In the last step, add seasoning if you desire, such as chicken powder or white pepper. The key is to achieve thicken and rich taste.
Drizzle sesame oil can bring the dish to the next level. Try it and you will know why.