Separate the white and green parts of the spring onions. Slice the onion, crush the ginger, and cut the braising beef into large cubes if it is not already cubed.

Heat a dry pressure cooker over medium heat. Toast the coriander seeds, green cardamom pods, star anise, bay leaf, fennel seeds, and Sichuan peppercorns for 1–2 min until fragrant, then transfer them to a bowl.

Heat the cooking oil in the pressure cooker over medium-high heat. Brown the braising beef in batches until deeply colored on all sides, then transfer it to a bowl.

Add the sliced onion, spring onion whites, and crushed fresh ginger to the cooker. Sauté for 3 min until softened and fragrant.

Add the chili paste to the aromatics. Fry for 1 min while stirring to release its color and aroma.

Return all the browned braising beef to the cooker. Add the light soy sauce, dark soy sauce, and rock sugar, then stir for 1–2 min to coat the beef.

Add the toasted spices and hot water. Stir and ensure the liquid comes almost to the level of the beef.

Lock the pressure cooker lid and cook on high pressure for 35 min. Let the pressure release naturally for 10 min before opening the lid.

Taste the braising liquid and serve the tender beef with its sauce. Use it as a topping for ramen and scatter the reserved spring onion tops over the bowl.