Wash the beef tendon and control the moisture. If it is fresh beef ribs, soak it in cold water to soak the blood out. If it is frozen beef ribs, remember to soak them in clear water after thawing, otherwise the umami flavor in beef will be lost.
It's more scientific here, why frozen meat loses its flavor when soaked in water. Because in the process of meat freezing, the liquid in the meat tissue is frozen into ice and separated. This liquid contains protein and some amino acids, and umami is the taste of amino acids. If the meat is thawed in water, these tissue fluids will be directly dissolved in water, which is equivalent to a large reduction of amino acids in the meat, and naturally it is not delicious. However, if the meat is thawed at room temperature or low temperature, the tissue fluid can slowly penetrate back into the meat tissue, and the flavor loss of the meat is less.
Remember this time, you should thaw at room temperature and then soak in cold water.
Wash the beef ribs soaked in water and cook them in cold water, mainly to force the blood out of the beef, then wash them and put them in the pressure cooker. Pressure cookers are mainly used to save time, and cast iron pots are the best. Slow stew is more delicious.
Wash and chop an onion, add a section of onion, a piece of ginger, a few large leaves of pepper and pepper, and pour in cooking wine, soy sauce and water until the water is less than half of beef ribs. If you use a pressure cooker and add less water, the pressure on my pressure cooker is not great. If the pressure is high, a small bowl will do. If you use a cast iron pan, remember not to let the water pass the beef tendon. If you use an ordinary pot, remember to add more water, after all, it takes a long time to soften.
The highest temperature of my pressure cooker can reach 1 19 degrees Celsius, that is, when all three lines appear, the temperature in the pot is 1 19. Turn off the fire and cook for about 30 minutes. Turn off the fire and wait for the pressure valve to deflate.