Purple Sand Pot Roast

1. Clean the meat thoroughly, then blanch it in boiling rock sugar water for a moment, remove and rinse with cold water, then cut into cubes.

2. Place some scallions and ginger at the bottom of the purple sand pot, then arrange the blanched meat on top and add an equal amount of Rice Wine, next arrange the meat that has been blanched and add an equal amount of Rice Wine, vinegar, Sugar Syrup and Soy Sauce, covering the surface of the meat. Add a tablespoon of fermented rice wine and 1 teaspoon of cassia yeast rice;Note that the sugar syrup I used is leftover from making mooncakes; adding it here helps to consume the remaining ingredients. If you are not making this dish, feel free to replace it with rock candy. 3. Cover the pot, seal the lid, and place it in a pressure cooker using the "water bath" setting for two hours. Note that the sugar syrup I used is leftover from making mooncakes; adding it here helps to consume the remaining ingredients. If you are not making this dish, feel free to replace it with rock candy.Mooncake leftover syrup. This is mainly to use up remaining ingredients; if you are making this dish, you don't need to specifically make syrup, just use rock sugar instead.

Rice Wine simmer, Pressure Cooker"Water Bath Slow Cooking"for two hours.