Braised ribs in a pressure cooker. Stewing ribs in pressure cooker saves time and effort, which is a home-cooked dish suitable for office workers and housewives. Before cooking this dish, you need to prepare a seasoning box to prevent spices such as pepper and star anise from mixing into the ribs and affecting the taste. Braised pork ribs in pressure cooker is a home-cooked recipe, which is simple to make, but there are still some small details to pay attention to if you want to do it well:
1. Ask the supplier to help cut the western row. Don't be too big, it's easy to wash and taste.
2. Add boiling water to soften the meat.
3, salt should be put last, because salt is iodized and potassium iodate is added. Potassium iodate is unstable when heated, and the ribs will decompose to prevent the loss of iodine.
4, the taste is slightly spicy, and you can put more peppers if you like spicy.
This recipe can also be used for all kinds of braised pork (such as braised chicken legs, braised pork chops and small stews), but the amount of soy sauce is slightly more when braised pork, which is easy to color and not greasy to eat.
6, onions, ginger, garlic and seasoning boxes must be taken out at last, otherwise they will be left for a long time, and the seasoning taste will be too heavy, which will affect the fragrance of ribs. Friends who have no material boxes.
7. There are some special methods to pay attention to when using the pressure cooker:
(1), check whether the sealing ring, air valve and high-pressure cap are in good condition before use.
(2) The water added to the pressure cooker should be higher than 2/3 of the material, but not higher than the scale of the inner wall of the cooker.
How to choose reinforcement for pressure cooker
1. Look at the ribs.
Fresh ribs are bright red in appearance, preferably pink, not too red or too white.
2. Smell the ribs
If the smell is fresh pork and slightly fishy. Once there are other odors or odors, don't buy them. It's easy to be bad ribs.
Press the ribs
Press the ribs with your fingers. If you press it hard, the meat on the ribs can quickly return to its original state. If it collapses, the meat quality will be worse. Then touch the surface of the ribs with your hands. The surface is slightly dry or wet and does not stick to hands. When your hands are sticky, they are not fresh ribs. This meat feels tight.