Be sure to use cold water to remove blood foam. Because during the slow heating process, the cold water can fully penetrate into the inside of the meat and bring out the blood foam. If hot water is used, the protein on the surface of the meat will shrink rapidly, making it difficult to remove the blood foam.

Extended information:

Main ingredient: 1 radish

Accessory ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of bone stick

Specific steps :

1. Fresh radish for later use.

2. A large bone rod is available for later use.

3. Peel the radish and set aside.

4. Cut into hob pieces and set aside.

5. Put water and bone salt in the pressure cooker.

6. About 10 minutes after steaming, remove from the heat. If there is no pressure, open the reserved radish cubes and put them in.

7. Breathe again for 5 minutes and it’s ready.