Braised pork practice:
1) Soak the meat in clean water 1 hour or so, and the color of blood becomes lighter.
2) Cut the meat into pieces, evenly put it into the rice cooker, and cover it for heating.
3) Turn on the rice cooker for about 3 minutes, and when you hear a hissing sound, turn the meat over and cover it to continue heating.
4) Prepare shallots and ginger slices, and wrap cinnamon, star anise, pepper and fragrant leaves together.
5) About 3 minutes, turn the rice cooker to heat preservation mode, take out the meat, and spread the onion and ginger slices in the pot.
6) Put the meat evenly on the onion and ginger and turn it to the heating mode.
7) After the onion and ginger are fragrant, add brown sugar, cooking wine and soy sauce (soy sauce can be omitted).
8) Add water until the meat reaches the height of 1, and put it in a wrapped bag.
9) Cover the rice cooker, but do not cover it tightly, leaving a gap, and continue heating.
10) takes about 1.5 hours. When the soup is flush with the meat, add salt, stir gently for a few times, and continue to cover the soup.
As for radish, it is suggested to steam it first, and then add the seasoning steps of braised pork.
It's sauce purple. I hope it helps you.