1, 5000 grams of ribs cut into pieces, washed, drained by flying water, and poured into the pressure cooker.

2. Heat the bottom oil in the pot to 50% heat, add 100g ginger slices and shallots and saute until fragrant, add 250g special bone paste and saute until fragrant, add 2500g clear water to boil, pour into the pressure cooker with ribs, cover with SAIC motor, press for 7 minutes, take out the ribs and drain the original soup for later use.

Take food processing as an example:

(1) Take 8 seeds of Aconitum, and peel off the epidermis fascia. Add raw flour, rub it evenly, wash it, then pour in a little white wine and marinate it slightly to remove the fishy smell. Then wash them clean, punch holes on the surface with a straight knife and splash water for later use.

(2) Put 800g of pressed spareribs in the pot, add 400g of original soup and heat it with strong fire, add soaked seeds, add 30g of soaked fungus (blanched in advance) and heat it for 3 minutes, then turn to strong fire to collect juice, take the pot and put it on a plate, and decorate it with leaves.

Technical key:

1, the black smell of seeds is slightly heavier. Grab it with raw flour and rinse it, and the mucus and dirt on the surface will be washed away by raw flour. Then marinate with white wine, and the fishy smell is completely removed.

2, ribs are pressed in a pressure cooker, the meat is rotten but not old, and the sauce is delicious.

3. When making bone sauce, put canned steamed pork, and its oily flavor can well supplement the taste of ribs.