Pig's feet with pressure cooker pressure fifteen minutes is about right.
1, when cooking pig's feet, you can cook for a little longer, if your teeth are not good, if you cook too short, instead of biting, which is not very good for people.
2, pressure cooker stewed pig's feet time and fire also has a certain relationship, in general, if the fire is bigger, this time may be slightly shorter, if the fire is smaller, this time will be longer.
3, with a pressure cooker stewed pig's feet for about half an hour can be, and the pressure is too long, the pressure out of the meat is not good at all.
4, high pressure cooker brine pig's feet open pot, should not fire too long, otherwise easy to clog, decompression holes cause danger. When cooking pig's feet, the amount of water in the pot plus pig's feet should not exceed one-half of the pot, 2 minutes after boiling, adjusted to a small fire, such as like soft and rotten on 30 minutes.
5, if you want a little harder on 20 - 15 minutes. Note that after turning off the fire, do not rush to remove the pressure reducing valve, wait until the natural decompression is good.
6, pressure cooker brining pig's trotters must be cooked in advance in the pot to remove the fishy flavor and foaming, so that it is more convenient some, add rice vinegar can make pig's trotters stewed more soft and rotten some, the taste will also be better, but also deodorization.
How to use the pressure cooker
1, before use, first check whether the exhaust pipe holes are smooth, and then put the food into the pot, but the food shall not exceed the capacity of the pot 4/5. Then cover the lid of the pot, according to the arrow on the lid of the pot shown in the direction of the "off", turn the lid until the two handles. Turn the lid in the direction of the arrow on the lid until the two handles are completely reunited.
2. After the lid is closed, when steam is steadily discharged from the exhaust pipe, the pressure limiting valve will be fastened to the exhaust pipe. On the pressure limiting valve, no other weight shall be added, not to mention that it can not be replaced by other things. The time for steaming all kinds of food is specified in the manual and should be strictly controlled. Can not be arbitrarily extended to avoid accidents.
3, before opening the lid, if there is air pressure in the pot, it should be cooled to reduce pressure. Can be natural cooling, but also to the pot on the pouring of cool water forced cooling. Then, remove the pressure limiting valve, when the exhaust pipe is no longer deflated, and then according to the pot on the arrow shows the direction of "open" that is, counterclockwise rotation, open the lid.
4. When making rice, remove the pot from the fire as soon as the restrictor valve is lifted to prevent spraying of rice and soup.
5, soluble plug holes, to keep clean. When the hole of the soluble metal off, should be replaced by another, absolutely can not be replaced by something else.
6, wash and dry at any time after use, the lid should be placed back on the pot and not together with the pot, in order to prevent deformation of the sealing rubber ring, the use of gas leakage.
7, the pot should not be stored for a long time alkali, salt, soy sauce, etc., in order to prevent corrosion. Residual food sticking to the body of the pot, can be soaked in warm water, scrubbing. Do not use ashes, gravel and other scrubbing.
8, the lid, pot body and pressure valve should be properly stored, prevent bumping, touching, in order to avoid damage to the pot seal, lose the role of pressure cooker. When the end of the pot should be the main vice handle at the same time, reduce the pot handle one end of the force, to prevent damage to the pot handle.