It is best to put salt about 1 minutes before stewing ribs. If you put salt too early and cook it for too long, it will react with the meat, causing the water in the meat to lose, and the protein will be locked, which will not only make the meat difficult to stew, but also affect the taste of the soup and make the soup lose its umami flavor.

don't stir the stew after the salt is put in, or it will smell of raw salt. Just cover it and cook for about ten minutes, and the salt will be completely dissolved in the soup. ?

material preparation: ribs, clear water, ginger slices, scallions, cinnamon and star anise. Rock sugar, soy sauce, cooking wine.

1. Soak the spareribs in clear water for 1 hour in advance, and change the water every 15 minutes

2. Change the knife of the large spareribs and chop them into small pieces

3. Put the spareribs in a pot with cold water and boil them over high fire

4. Skim off the blood foam

5. Add ginger slices, onion segments, cinnamon and star anise into the pressure cooker

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7. Stir-fry the ribs and add the braised soy sauce.

8. Stir-fry and add the cooking wine. After boiling, turn off the fire and pour the ribs into the pressure cooker. Add 8 ml of the soup for cooking the ribs.

9. Add 2 teaspoons of salt. After aerating, press the pressed ribs for 2 minutes.

1. Take out. You can eat them directly or take out some juice and boil them in a wok.