First of all, it takes about 5 minutes to cook with high fire. When the pressure cooker gives out a sniff and is steaming, turn the fire to a low heat and let it simmer for 15 minutes. /kloc-after 0/5 minutes, turn off the gas stove and turn it on after the pressure in the pressure cooker returns to normal.
Because the pressure in the pressure cooker is very high, the temperature that can be reached is also higher than the boiling point of 100 degrees at room temperature, so the time required is shorter than that of ordinary stew. Stewing ribs in a pressure cooker is stressful, so it takes a short time and will not destroy the nutrition of food. In addition, the ribs stewed in the pressure cooker can be very soft and the bones can be chewed, which is suitable for the elderly with bad oral cavity.
Matters needing attention in cooking ribs
1, no pepper
As the saying goes, "pigs don't put pepper, sheep don't expect it", in fact, that is to say, pork stew doesn't put pepper, and mutton stew doesn't enlarge the ingredients, but here we mainly aim at the cooking method of clear boiling and clear stewing, which is intended to preserve the original flavor of meat. After all, the smell of pepper is so strong that it is easy to cover up the taste of pork itself. Putting pepper will make the taste of meat hard.
2, do not put acid.
Many people say that adding some acidic substances such as white vinegar, lemon and hawthorn can make the stew rot faster. No problem in principle, but this method is only suitable for braising, sweet and sour, and marinating, and stew is not applicable. Meat itself is acidic, so it is more appropriate to add some alkaline vegetables when stewing, which achieves the effect of acid-base balance. Adding acid not only affects the taste, but also affects the basic principles of nutritional balance.