Cut the ribs into cubes, which must be evenly distributed to facilitate heating. Soak in cold water for 5 minutes to seep out the blood, then rinse with cold water. Pour the stir-fried ribs into the pressure cooker, add water until the water is slightly higher than the ribs, and add a spoonful of vinegar. This is a key step. Pay attention to the fat but not greasy, and the effect of deboning. Simmer it in an ordinary pot for 40 minutes. In a pressure cooker, you can use less water and press it for 10 minutes. The pressure will naturally release and it must be soft. When stewing the ribs, it is best to add some vinegar, which will make it easier to cook. It can also dissolve some minerals in the ribs, which will facilitate the absorption of nutrients and increase the nutritional value.

You can add some white vinegar to stew or soup, and you can add some sweet vinegar or white vinegar to braise. The cooked meat will be soft, waxy and fragrant. You can add an appropriate amount of seafood to stewed pork ribs, such as dried squid, clams, abalone, etc., to enhance the freshness and make the taste richer. Adding meat tenderizer powder for marinating will make the stewed ribs crispier, but the meat will not taste natural. After all, it is an additive. Eating too much is harmful to the body, so it is not recommended to use it.

Selecting ingredients is very important. The freshness of the ribs determines whether the stewed ribs soup tastes good or not. So when you buy it, be sure to choose fresh ones. Smell the meat and there is no peculiar smell. It has a very normal meaty smell. Just taste. The combination of ingredients actually varies from person to person. Yams, corn, lotus root, tea tree mushrooms, carrots, etc. are all acceptable. My personal favorite is stewed pork ribs with potatoes and beans. The purpose of adding these ingredients is mainly to make the taste richer and to absorb some fat to a certain extent. The bone broth is stewed and tastes delicious. The ribs and radishes are so delicious.

When making soup, salt should be added last, because salt has a dehydrating effect. If the salt is added too early, the meat will become dull and the original tender taste of the ribs will be lost. If you add salt at the beginning, the stewed pork ribs will be very sticky. You should add salt when the ribs are stewed until they are over six-cooked, so that the stewed pork ribs will be very tender and delicious.