Generally, it takes at least 1.5 hours to make the meat soft and rotten, and some vinegar or hawthorn will promote the meat soft and rotten quickly, but the speed-up effect is not obvious because of the limited dosage.

1000g of spareribs, plus a whole package of nine-system preserved plum, from the time when the spareribs are fried in sugar water, cook on high fire for 3 minutes, turn to low fire for 40 minutes, then turn to high fire for 7 minutes, and quickly collect the juice. It only takes 50 minutes for the ribs to be soft, rotten and tasty. Plus the previous preparation work and the time to blanch the ribs, the maximum is 1 hour.

Extended data:

Skills of stewing ribs

Tip 1: After the ribs are blanched, they must be washed after being taken out to prevent foam and dirt from sticking to the ribs.

Tip # 2: Put hot water when stewing or cooking, and add enough hot water at one time, because adding water in the middle will affect the taste of ribs. If you must add water, remember to heat it.

Tip 3: If you don't like the slow cooking of ribs, you can sprinkle some white sugar into the pot when cooking, because white sugar can soften the fiber in ribs, reduce the time and speed up the cooking of ribs.