Braised pork practice:
1) Soak the meat in clear water for about 1 hour, and the blood color will become lighter.
2) Cut the meat into pieces, put them evenly in the rice cooker, and heat them with the cover.
3) Turn on the rice cooker in about 3 minutes, and when you hear the sizzling sound, turn the meat over and cover it to continue heating.
4) Prepare onion slices, ginger slices, cinnamon, star anise, pepper and fragrant leaves and wrap them together.
5) After about 3 minutes, the rice cooker is set to heat preservation mode, the meat is taken out, and the onion and ginger slices are spread in the pot.
6) Put the meat evenly on the onion and ginger, and turn to the heating mode.
7) after the onion and ginger smell, add brown sugar, cooking wine and soy sauce (soy sauce can be omitted).
8) add water until the meat is 1 finger high, and put it into the wrapped material bag.
9) cover the rice cooker, but don't cover it tightly, leaving a gap, and continue to heat it for about 1.5 hours.
1) When the soup is even with the meat, add salt, stir it gently for a few times, and then continue to cover it to collect the soup.
as for radish, it is suggested that it should be steamed and softened first, and then added with the seasoning step of braised pork.
it's sauce purple. I hope it helps you.