Steaming ribs in pressure cooker takes a short time, while steaming ribs in ordinary cooker takes a long time, which takes about 1 hour. When steaming ribs, you must choose fat and thin ribs, so that the steamed ribs will taste better; Moreover, the ribs can be wrapped with starch before steaming, which can prevent the water in the ribs from volatilizing during steaming.
Cooking in a pressure cooker, the food in the pot should not be too full. Generally, the food in the pot should not exceed four-fifths of the pot capacity. For food that is easy to swell, don't exceed half of the pot. The ratio of water to food must be adjusted, and the water or soup should not be less than 400 ml.
Before closing the cover, check whether the exhaust pipe is unblocked to prevent blockage and cleaning, whether the safety valve is intact, whether the float moves up and down smoothly and whether it belongs to the descending position. When closing the lid, be sure to mark the lid of the pot cover and the lid of the pot body first, and be careful not to turn it too hard. After heating with strong fire, when there is a large amount of steam on the pot cover and it is still discharged from the exhaust hole, then the upper pressure limiting valve cover is buckled, so that after the pressure limiting valve works, the fire can be turned down appropriately to keep the exhaust until it is cooked, and the time must be controlled well.