How long can the pressure cooker of radish sparerib soup last?

Ingredients: a big white radish and small ribs.

Practice: 1, radish crosscutting, each piece is about three centimeters thick, not too thin. Then cut it in half to form a moon. 2, ribs flying water, that is, put them in boiling water and cook them slightly, then rinse them with cold water to remove oil and blood. 3. Fill the soup pot with water, put the ribs in cold water, add ginger slices, star anise, onion and a little cooking wine, cook in a pressure cooker for 4-20 minutes, then pour into the soup pot, skim off the floating foam and add radish. 5. In another 20 minutes, add salt. 6, the taste is good, ok, just fine.

Note: 1, the soup is basically cooked in cold water, which is beneficial for protein to fully dissolve into the soup. At the same time, don't put salt too early. Salt can also accelerate the solidification of protein and affect the flavor of soup. 2, put some vinegar, which is conducive to calcium precipitation. It is best to put white vinegar, which won't spoil the color of the soup. My home is Foucault pressure cooker. . .