Pressure cooker braised lamb ribs are usually ready in about 20 minutes. It is usually cooked on high heat first, and when there is air pressure, it starts to cook on low heat.

Note:

1, the fire is very important. Stewed meat, stewed bone broth, cold water in the pot, after 10 minutes of high-flame boiling, turn the small fire for about 1 hour, see for yourself the degree of softness and hardness, hard to cook more, for fear of no chewy short some. In order to collect the soup can finally open the lid on high heat for a while, 10-15 minutes, not to paste the pot for the top. There is no time to use pressure cooker pressure 10 minutes, instead of the middle of that small fire part can be.

2, lamb chops stew method is different from the pork bone, do not take the oil before stewing burst pot, directly into the pot of cold water to cook. Pork bone to take onion ginger garlic burst pan stir fry to remove the fishy flavor.

Expanded

Pressure cooker precautions:

First of all, before using the pressure cooker, first of all, check whether the exhaust pipe holes are smooth, in the confirmation of the exhaust pipe holes are smooth and unobstructed before use. Whether it is steaming, soup, or stewing, make sure that the food in the pot shall not exceed 4/5 of the capacity of the pressure cooker.

Secondly, the electric pressure cooker should not place anything on its pressure limiting valve when it is in operation, let alone replace the valve with something else, in order to avoid accidents. After the food is done before opening the lid, the pot should be cooled down to reduce pressure if there is air pressure in the pot. If you are not in a hurry, you can cool it naturally. If you are in a hurry to eat it, you can pour cool water on the pot to force it to cool down.

Pressure cookers should not be stored for a long time in the alkali, salt, soy sauce and other things to prevent corrosion of the pot. Residual food sticking to the body of the pot, can be soaked in warm water, scrubbing. Wash and dry at any time after use, the lid should be placed on the body of the pot and not together with the pot to prevent deformation of the sealing ring, leakage of gas when in use.

Finally, the lid, the pot body and the pressure limiting valve should be properly stored, and strictly prevented from knocking, touching, so as not to damage the seal of the pot, the loss of the role of the pressure cooker. When the end of the pot should be the main vice handle at the same time, to reduce the force on the end of the pot handle.

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