Combine pork rib tips, Shao Hsing cooking wine, and salt in a medium bowl.
Minced ginger, garlic, red chili, fermented black beans, and fermented soy beans. Place in a small bowl. Stir in sugar and pour mixture over pork rib tips. Stir to get pork rib tips well coated. Marinate for 30 minutes.
Pour 3 cups (720ml) water into the pressure cooker pot.
Drizzle sesame oil over the marinated pork rib tips. Cover bowl with a piece of aluminum foil. Place bowl on steaming rack and transfer into the pressure cooker pot.
Close and lock the pressure cooker lid. Turn steam release handle to “Sealing” position. Press [Steam] and set time to 50 minutes. It takes about 12 minutes for the pressure to build up.
When cooking cycle has completed, let the cooker go into “Keep Warm” mode. After 10 minutes, press [Cancel] and turn the steam release handle to “Venting” position. When the float valve drops down, open the lid carefully.
Remove the bowl of pork rib tips from the pressure cooker and serve immediately.