When stewing meat in a five-liter soup pot, water and meat should not be too full, and should be added to 4/5 of the pressure cooker at most. If you add too much water and meat, it will be dangerous when cooking. Compared with the old pressure cookers, the electric pressure cookers used now are safer, multifunctional and convenient to operate, and can meet various needs of people for cooking meat.
It's too early to cook soup without salt.
We are also afraid of adding salt too early when stewing meat, because stewing meat mainly eats meat, and adding salt too early will make the meat taste very firewood.
Adding salt to the soup too early will cause protein of some meat to mutate and solidify under the action of salt, and it is not easy to dissolve in the soup, which will make the soup lose some nutrition and umami. At the same time, if salt is added too early, the final soup will be too salty with the evaporation of water during cooking.