How to make pork ribs stew in a pressure cooker, how to stew pork ribs in a pressure cooker

Preparation of pork ribs stew.

Don't put oil in the pan because the ribs will produce oil on their own. **, fry the backbone of the rib pot until it changes color, add green onions, ginger, garlic, and dried chili peppers to fry the fragrance, and then put peppercorns, cumin, star anise, and bay leaves to fry the fragrance, and add salt.

After the pork ribs are fried until fragrant and dry, add an appropriate amount of cooking wine and braised soy sauce, add a small amount of balsamic vinegar after stir-frying evenly, and stir-fry well. Add boiling water to cover the ribs, turn to low heat after the water boils, cover and simmer for an hour.

The cabbage is cut into small slices, the potatoes are cut into small pieces, and the vermicelli I use is dry vermicelli, which I soaked the night before. Supermarket-bought instant vermicelli is also available. These side dishes are all based on your preference, and you can also add tofu, which is also delicious.

After simmering the ribs for an hour, try them with chopsticks, and if the meat can be pierced, add potato wedges and stack them evenly on top of the pork rib broth. The fire is slightly larger than the low fire. At this time, if you find that the soup is lacking, you can also add water.

After the potatoes have been stewed for a while, add vermicelli, and then stew for a while and try with chopsticks. If the potatoes are stewed and the vermicelli is soft, add the cabbage slices, sprinkle a little salt on the dish, cover and simmer for about three minutes.

After three minutes, turn off the heat, chop the green onion, sprinkle it on the stewed stew, stir well, and serve. It's great with rice!

You don't need a pressure cooker to make pork rib stew, because some dishes will lose their taste after being pressed with a pressure cooker, so it's best not to use a pressure cooker for pork rib stew. But to cook the pork ribs first, fry some meat segments in oil, and then take a pot of old soup to cook pork ribs, put the pork ribs and meat segments into the pot, add an appropriate amount of sauerkraut, and put some pre-soaked vermicelli when out of the pot.

Ingredients: Pork ribs.

Seasoning: a little Sichuan pepper, 3 large ingredients, 2 bay leaves, 2 cinnamon, 3 dried chili peppers, 3 tablespoons of cooking wine, 6 teaspoons of dark soy sauce, 3 teaspoons of light soy sauce, 3 teaspoons of sugar, 2 teaspoons of salt.

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1. Wash the west row with cold water, blanch the water to remove the blood, and then wash and drain it with cold water. 2. Cut the green onion into 3 cm segments, break the ginger, peel the garlic and set aside.

3. Put the washed west into the pressure cooker, simmer the water over low heat, add seasonings, heat and stir-fry over medium heat until the meat is colored.

4. Add green onions, ginger, garlic, seasoning box and boiling water (the same height as the west row), boil over high heat, cover the valve and press with a pressure cooker.

5. Turn off the heat on high heat for 5 minutes, change to low heat and simmer for 15 minutes.

6. After the pressure cooker cools down by itself (no more rafts), open it, add salt, and boil over high heat for 3 minutes, then turn off the heat.

7. Before putting it into the container, take out the green onion, ginger, garlic and seasoning box.

Precautions. 1. Ask the vendors to help cut the western row, the block is not too big, easy to wash and easy to taste.

2. Add boiling water to make the meat more fluffy.

3. Salt should be put last, because salt is iodized, potassium iodate is added, potassium iodate is unstable when heated, and it will decompose, in order to prevent iodine from being lost.

4. The taste is slightly spicy, and if you like spicy, you can put more chili peppers.

5. This recipe can also be used for all braised meat (such as braised chicken thighs, braised short ribs, and small stews), but the amount of dark soy sauce when stewing red meat is slightly more, which is easy to color and not greasy to eat.

6. Green onions, ginger, garlic and seasoning boxes must be taken out at the end, otherwise if they are left for a long time, the flavor of the seasoning will be too heavy, affecting the fragrance of the ribs.

Ingredients: Pork chops: Appropriate amount: Ningxia wolfberry, 10 pieces, ginger, 5 slices, red pepper (dried goods), 2 garlic (deflated), 3 to 4 green onion segments, a few dark soy sauce, a spoonful of potato wedges, appropriate amount, cinnamon, small pieces, Sichuan pepper, a small pinch of pepper.

Star anise, 3 to 4 tangerine peel, a large chunk, sugar, 1 teaspoon, salt, 3 spoons (small), depending on the material, eggs (boiled), washed.

Method 1Blanch the pork chops, grate out the debris, pour out the water, change the cold water to the pressure cooker, add all the materials, not two fingers deep under the water, and do not exceed the pressure cooker on the engraved line.

The steps to stew ribs in a pressure cooker are as follows:

Ingredients: 500g pork ribs. Seasoning: 2 green onions, 3 slices of ginger, appropriate amount of star anise, 3 Sichuan peppercorns, appropriate amount of cooking wine.

Method: Boil water in a pot, add the ribs, blanch for two or three minutes for the bleeding foam, pour out the blood water, and wash the ribs. Place the ribs in a pressure cooker and pour in the water.

Bring to a boil over high heat, skim off the foam and oil slick, pour in cooking wine, add green onions, ginger slices, star anise and peppercorns, cover the pot, and turn to low heat for 20 minutes after boiling on high heat until steam. Then you can eat it.

The pressure cooker takes about 15 minutes, and the ordinary non-stick cooker takes more than half an hour;

Soak for about 10 minutes before cooking, soak in bloody water, and then rinse with hot water, and the ribs will be almost clean;

Put water, put green onions, ginger, garlic and salt, if you think the color is light, put some soy sauce, put the pork ribs in, boil over high heat, simmer for about 30 minutes, like to chew for about 20 minutes, before the pot with chopsticks to tie the lean part, easy to pierce the past!

Here's how:

1. Soak the ribs in water for 1 hour in advance, and change the water every 15 minutes.

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2. Change the large pieces of pork ribs into a knife and chop them into small pieces.

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3. Put the pork ribs in a pot under cold water.

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4. Bring to a boil over high heat.

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5. Skim off the blood foam.

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6. Add ginger, green onions, cinnamon and star anise to the pressure cooker.

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7. Add oil to the wok, add rock sugar, and fry until the rock sugar melts and turns into a caramel color.

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8. Stir-fry the lower ribs.

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9. Add the braised soy sauce and stir-fry to color.

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10. Add cooking wine, bring to a boil and turn off the heat.

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11. Pour the pork ribs into the pressure cooker, add 800ml of broth from which the ribs are boiled, and add 2 teaspoons of salt.

12. Pressure for 20 minutes after upgassing.

13. Pressed pork ribs, take them out, you can eat them directly, or you can take out some of the juice and boil it in a wok and pour it on the ribs.

How to make ribs in a pressure cooker

Ingredients: small abalone, ribs, ginger, green onions.

Cinnamon star anise braised soy sauce.

Dark soy sauce, cooking wine, sugar, sesame oil, garlic.

Method 1Rinse the pork ribs, shred the ginger and cut the green onions into large pieces for later use.

2.Gently remove the meat from the abalone with a knife and cut a few strips horizontally and vertically on the surface of the abalone like a squid flower, keeping the abalone meat from being cut off.

3.Pork ribs in a pot under cold water, bring to a boil and drain the foam.

4.Put a small amount of oil in the pot and heat it, add green onions, ginger and garlic and stir-fry slightly, then add the pork ribs and continue to stir-fry until the surface is slightly charred, add small abalone, pour in an appropriate amount of cooking wine, braised soy sauce and sugar and fry it, pour in boiling water that is not over the amount of pork ribs, then add 1 star anise and a little cinnamon, move it into the pressure cooker, bring to a boil over high heat and turn to low heat for 20 minutes, pour it back into the wok, reduce the juice on high heat, add an appropriate amount of salt, sugar or dark soy sauce to color, and pour a little sesame oil before leaving the pot.

Nutritional value of pork ribs:

1 Pork ribs contain high-quality protein and essential fatty acids. Pork ribs provide heme (organic iron) and cysteine, which promotes iron absorption, and can improve iron deficiency anemia.

2 In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

3.Eating pork ribs can supplement the body's nutrition, and can also mention the effects of nourishing yin and moisturizing dryness, nourishing the kidneys and blood, and quenching thirst. The nutritional value of pork rib soup is very rich, it contains protein, fat and bone collagen, bone mucin and vitamins, calcium, iron and phosphorus and other nutrients.

Here's how to make the pressure cooker stew ribs::Ingredients: Appropriate amount of pork ribs.

Excipients: appropriate amount of green onion, appropriate amount of ginger slices, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of cooking wine.

1. Boil water in a pot, add the pork ribs, blanch for two or three minutes for the bleeding foam, pour out the blood water, and wash the ribs.

2. Put the ribs in a pressure cooker and pour in the water.

3. Bring to a boil over high heat, skim off the foam and oil, pour in cooking wine, add green onions, ginger slices, star anise and peppercorns, cover the pot, turn to low heat and press for 20 minutes after the heat is steamed.

How to stew ribs in a pressure cooker:Ingredients: 500g pork chops.

Excipients: appropriate amount of salt, 3 slices of ginger, 1 star anise, appropriate amount of cinnamon, appropriate amount of light soy sauce, 1 bay leaf, appropriate amount of sugar, appropriate amount of cornstarch, appropriate amount of coriander.

1. Wash the pork ribs with blood water, add a little salt and marinate slightly, drain and set aside.

2. Wash the star anise, bay leaves, and cinnamon for later use.

3. Add light soy sauce, corn starch, sugar, ginger slices, bay leaves, star anise, cinnamon, etc. to the pork ribs, mix well to absorb the flavor, and add a little water.

4. Finish, add chopped green onion or coriander to make it more delicious!

This reed material is required for stewed pork ribs in a high Zhao mess pressure cookerIngredients: Pork ribs.

Ingredients: salt, light soy sauce, sugar, corn starch, star anise, cinnamon, bay leaf, ginger, coriander.

How to stew ribs in a pressure cooker:1. Wash the ribs, cut them into sections, add salt to taste, then pour out the pickled blood, drain and set aside.

2. Wash the star anise, cinnamon, bay leaves, ginger and coriander, slice the ginger, and cut the coriander into sections for later use.

3. Put the pork ribs into the pressure cooker, add light soy sauce, sugar, corn starch, star anise, cinnamon, bay leaves and ginger, mix well, and marinate for 15 minutes.

4. Add a little water to the pork ribs and mix well, then cover the lid, cook over high heat until the air is sprayed, simmer for 15 minutes on low heat, then turn off the heat, and after the air pressure is lowered, open the lid and sprinkle in the coriander.

Ingredients for stewing pork ribs in a pressure cooker: 500 grams of pork chops, appropriate amount of salt, 1 piece of ginger, 1 star anise, appropriate amount of cinnamon, 1 spoonful of light soy sauce, 1 bay leaf, 1 teaspoon of sugar, appropriate amount of corn starch, appropriate amount of coriander.

1.500 grams of pork chops, wash with cold water, boil in a pot under cold water, and use a spoon to skim off the blood foam.

2.Pour a little oil into the pot, add a green onion chopped green onion, and five or six slices of ginger slices in a boiling pot, over medium-low heat, and then add the pork ribs and stir-fry.

3.After stir-frying for a while, add star anise and peppercorns and stir-fry for a while.

4.Add about 1 teaspoon of sugar and 2 teaspoons of dark soy sauce and continue to stir-fry until the ribs are fully browned, then turn off the heat.

5.Turn on the pressure cooker, cut the other two green onions into green onion segments, two little finger-length cinnamon bark, five or six bay leaves, and pat the remaining ginger pieces twice and put them into the pressure cooker, and pour the pork ribs and seasonings in the wok into the pressure cooker together.

6.Add boiling water to overflow the ribs, don't add too much, add a small spoon of cooking wine, add salt and stir to taste salty, generally you have to add a small spoon more, according to your own taste, it is best to taste while adding.

7.The pressure cooker boils over high heat, and after it bubbles, change to medium heat for 20 minutes.

What kind of ribs to choose for stewed ribs?

Generally speaking, it is best to use small short ribs and ribs for stewed ribs. If you can't tell the difference between these two types of ribs, ask the meat seller directly and they will tell you. Small chops refer to the pork ribs near the belly of the pork, and its upper side are ribs and sub-ribs, and the meat layer of the small chops is relatively thick and has white cartilage.

Suitable for stewing, steaming, frying, and baking. Ribs are flaky ribs in the rib cage, the meat layer is relatively thin, the meat is relatively lean, and the taste is relatively tender, but because one side is connected to the back, the bones will be thicker.

Usually the pork ribs are put with Sichuan peppercorns, spices, and green onions. Sliced ginger. Ribs 1:

water 2 3 times. (It's okay to have more water.) The boiled broth can be stir-fried, and the noodles can be boiled over high heat.

Cover the pressure reducing valve. Simmer for more than 10 minutes. () on it, let it decompress on its own.

Heat up some salad oil in a wok after opening the lid, scoop the ribs from the pressure cooker into the wok and add salt. Add a little soy sauce (add sugar and vinegar to make sweet and sour pork ribs), then put two spoonfuls of the boiled bone broth in the pressure cooker (if the bones are already rotten, add less boiled bone broth), simmer for a while, add MSG to remove the soup. A plate of incense.

Rotten. The boneless stewed pork ribs with a very good taste are out of the pot. Make sure you eat once and think a second time.

Of course, you also have to accumulate experience many times to get better and better.

When <> cooking, first cook on high heat for about 5 minutes, wait until the pressure cooker makes a "snorting" sound and steaming, then adjust the heat to low and let it simmer slowly, wait until about 20 minutes and finally pour in the potatoes, and wait until the pressure in the pressure cooker returns to the normal value, then it can be opened. After the pressure cooker is burned, when the steam is steadily emerging from the exhaust pipe, the pressure limiting valve should be fastened in time, and other things can not be pressurized on the pressure limiting valve, let alone replace the pressure limiting valve with other things; When the pressure limiting valve is lifted by the steam impulse, the heat should be reduced until the food is ripe.

Pour from the pan into the pressure cooker, add light soy sauce, dark soy sauce and boiling water. Boiling water is almost half submerged in the ribs. (Half a bowl of boiling water, about 100 ml) cover the pot, adjust for 10 minutes to make a sizzling sound, turn off the heat after 5 minutes, after 15 minutes, open the pressure cooker, add the cut potatoes, ** collect the juice, stir slowly, be careful not to burn.

The pressure of the pressure cooker is relatively high, and it generally takes about 15 to 20 minutes to stew the ribs in the pressure cooker. Cook on high heat for about 5 minutes until steaming, then adjust the heat to low and let it simmer for 15 minutes, turn off the heat after 15 minutes, and wait until the pressure in the pressure cooker returns to normal value, then it can be turned on.

Add green onion and ginger, cinnamon, star anise, peppercorns, dried chili peppers (all are lost), light soy sauce, stir-fry, add boiling water, no ribs, I generally add more to celebrate the rent, and put potatoes and beans or something behind. Then bring to a boil on high heat and turn to low heat to simmer, add salt when the chopsticks are easy to penetrate into the meat, and it will be out of the pot in a few minutes. I haven't timed, but there has never been a situation where the water has boiled up the ribs and I can't bite it.

Add the pork ribs and stir-fry until fragrant, then add an appropriate amount of light soy sauce and dark soy sauce and stir-fry evenly. Add 2 bowls of water, add salt and chicken essence, and bring to a boil over high heat. Pour the ribs and all the stock into the pressure cooker and hold for 30 minutes.

Pour in the potatoes and continue to hold for 10 minutes.