1.
Soak the pig bones in clean water for 2 hours in advance, remove blood and dirt, and change the water twice;
Put cold water in a pot, add cooking wine and ginger slices, put in the bones and boil for 3 minutes, take out and set aside.
2. Take the pressure cooker, put in the bones and all the auxiliary materials;
3.
Add water, pay attention to the water to foam over the bones, at least it should be flush to prevent dry pot;
20 minutes after the high pressure SAIC is fine, if you like softer ones, press for another 10 minutes.
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2. Do not wash pork with hot water before cooking, because pork contains a substance called sarcolysin, which is easy to dissolve in water above 15 degrees Celsius. If it is soaked in hot water, it will lose a lot of nutrients and the taste is also poor;
3. When starting to blanch the bones, the bones must also be potted under cold water, so that the dirt in the meat can be cooked out;
4. The cooking wine and ginger slices are added to remove the smell of meat. Do not pour out the water that has blanched the bones.
