The method of Mao style braised pork, please explain in detail

Mao's braised pork.

Ingredients: Cut the pork belly with skin into medium pieces.

Seasoning: oil, ginger, soy sauce, rock sugar, Shao wine, red pepper, Sichuan pepper, star anise, cinnamon.

1) Boil the pork belly with water, remove it, wash it, and drain it. In this way, the dirt on the meat can be cleaned up, and there will be no dirty foam when the braised pork is roasted. It is also best to burn braised pork ribs first.

2) Remove the oil from the pan (note: the oil should be appropriate, because there is also oil in the meat), put in an appropriate amount of sugar, wait until the sugar turns into caramelized brown and bubbles, pour in the meat pieces and stir-fry quickly, beware of oil splashing. Stir-fry for as long as possible until all the pieces of meat are evenly turned into a nice reddish-brown, add Shao wine, ginger, soy sauce and other seasonings, add a little water, and simmer for 20 minutes.

Wait for the soup to thicken and remove from the pot.

The finished Mao's braised pork is golden and buttery in color, fat but not greasy, and very fragrant and delicious.

Mao's braised pork.

Ingredients: 850 grams of pork belly with skin.

Ingredients: 500 grams of four seasons green.

Seasoning: 60 grams of cooking wine, salt, monosodium glutamate, appropriate amount of soy sauce, star anise, cinnamon, dry pepper, a little garlic, 50 grams of sugar, appropriate amount of braised pork bean curd.

Method: 1Wash and scrape the skin of the pork belly, boil it in boiling water until it is broken, and cut it into centimeters square, a total of 12 pieces.

2.Put a little oil in the pot, add sugar and fry to color, add meat, cooking wine, salt, monosodium glutamate, soy sauce, star anise, cinnamon, and bean curd, and then add chicken soup and simmer until the meat is rotten and fragrant.

3.Sijiqing is fried in chicken fat and put on the bottom, the braised pork is neatly placed in the center, and a little juice is poured on the meat.

Features: fat but not greasy, salty, fresh and spicy, red and bright color.

Technical points of Mao's braised pork.

1.In the oil, the heat of the meat should be small, otherwise the lean meat will become hard.

2.The heat of the simmering meat should not be too large, and it is advisable to use the heat after the small one.

3.Try not to put soy sauce and set the color with sugar and dark soy sauce.

Mao's braised pork belongs to Hunan cuisine and is one of the common home-cooked dishes. Mao's braised pork is made of half-lean and half-fat pork, cut into a well-proportioned shape, and then fired with high-quality soy sauce and a small amount of sugar, the color is golden, and the taste is sugar but not greasy. Back then, *** liked to eat this dish, and Mao's restaurants in major cities across the country used braised pork as their signature dish, so it was called "Mao's braised pork".

Method: Ingredients preparation Ingredients: 300g of pork belly, 4 dried chilies, 2g of cinnamon, 2g of star anise, 1 whole garlic.

Seasoning: 800ml of broth, lard, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of honey, 15g of sugar, salt, essence of chicken.

Production Steps:1Wash the pork belly, boil in a pot under cold water, skim off the foam and cook for another 2 minutes, then turn off the heat.

2.Scrape the skin of the pork belly and cut it into square pieces.

3.Slice the garlic and cut the dried chili into sections.

4.Heat a pot, add a small amount of oil, and sauté the garlic slices, dried chilies, cinnamon and star anise over low heat.

5.Pour in the meat pieces and stir-fry until browned.

6.Put a small amount of oil in another pot, add sugar, and boil over low heat.

7.Quickly pour in the stir-fried pieces of meat until fragrant, stir-fry and evenly color.

8.Add cooking wine, light soy sauce and salt, pour in the broth, bring to a boil over high heat, turn to low heat and simmer for about 1 hour.

9.Stir in the honey and chicken essence before turning off the heat.

Features: The biggest feature of Mao's braised pork is that it is not colored with soy sauce, and the attractive color of the meat pieces is fried by sugar, which adds a bit of sweetness to the rich meat aroma, which is indeed "wanted"!

Sauce preparation. Cut the braised pork into pieces, stew in a casserole, add the sweet noodle sauce and add the soy sauce. Sugar, salt, and monosodium glutamate are stewed together.

The selection of braised pork is particular, it is necessary to choose the pork belly, the five flowers are three layers, the fat and thin are alternate, the fat is not more than a finger wide, the iron pot is burned red, the side with the bush of wild skin is branded on the pot to remove the hair, after the branding, the impurities on the meat skin are scraped clean with a knife, and washed with water.

The authentic Mao's braised pork is all large and large, and it is super enjoyable to eat a piece. Therefore, the meat is also cut into squares about three centimeters in size. Blanch in a pan after cutting to remove the smell of blood and foam.

Put half a pot of oil, the oil temperature is heated to 60%, put the meat in the oil pan and fry it to set. It can also fry some of the fat in the fatty meat, making it less greasy to eat. Remove when the meat turns slightly browned.

Frying sugar is a very important process. Pour the sugar into the pot, add water, stir constantly, heat the sugar slowly, fully dissolve, the sugar turns from white to tooth yellow, and then from tooth yellow to red, add water, boil to thicken into sugar color. Sugar is not for sweetness, but for coloring.

After the sugar is boiled, put it out for later use.

Put the bottom oil in the pot, pat the ginger, put the dry pepper, star anise, cinnamon, bay leaves, put it in the pot and stir-fry it fragrant, put the fried pork belly in the pot and stir-fry it together, the fat slowly seeps out, the oil comes out first, and then the flavor is added. At this time, put garlic and green onion (green onion knotted), add sugar color after stirring fragrant, and the color of Mao's braised pork is mainly sugar color, because *** does not like to eat soy sauce, and this dish does not add soy sauce. In the early years, soy sauce could be put in the dishes eaten by ***.

Later, when I saw that there was an unhygienic situation in the soy sauce making process in the soy sauce workshop, I never touched the soy sauce again. After entering Beijing, soy sauce was not allowed in all the dishes I ate.

When the pork belly is fried until it gradually changes color, add beer, beer is to increase the flavor, boil over high heat, add salt, add clear soup, and then put it in a casserole, change to medium-low heat and slowly boil. The color slowly turns red, burns thoroughly, and absorbs the flavor until it is soft and the soup is thick, and it can be out of the pot after 1 hour.

Spread the fried dried cowpeas on the bottom and top the braised pork. Dried cowpeas can absorb fat and relieve greasyness. Mao's braised pork is bright red in color, crystal clear, smooth and tender, and full of fresh fragrance. Eat a piece, full of fragrance, melt in the mouth, crispy and soft, fat but not greasy.

Material. 500 grams of pork belly, 5 slices of green onion, ginger, 4 dried chilies, 2 star anise, 1 small piece of cinnamon, 1 bay leaf, 10ml cooking wine, 5 grams of salt, 45 grams of rock sugar.

Method. 1. Prepare green onions, ginger, star anise, bay leaves, cinnamon, bay leaves, and dried chili peppers.

2. Wash the pork belly and cut it into large pieces of 3cm*3cm square.

3. Put an appropriate amount of ginger slices and green onions in a pot of cold water for pork belly, turn to low heat and cook for 10 minutes after boiling, rinse with cold water after cooking, and control the water for later use.

4. Heat a little oil in a pot, add green onions, ginger, star anise, bay leaves, cinnamon, bay leaves, and dried chili peppers and stir-fry until fragrant.

5. Add the water-controlled pork belly and stir-fry. Slowly, stir out some oil, the surface of the pork belly is slightly light yellow, and set aside.

6. The next step is to fry the sugar, put an appropriate amount of water on low heat, and add rock sugar. Stir constantly with a spatula until the rock sugar melts and bubbles. Naro.

7. Gradually rock the sugar into a large bubble, then add an appropriate amount of water (about 30 grams), and continue to stir over low heat. The sugar color slowly turns pale yellow. At this time, the sugar color turns amber, and this discoloration process is very fast, so be sure to pay attention to it.

Immediately add the pork belly and stir-fry to evenly coat with sugar. Suspicion of the letter.

8. Add hot water, cover the pork belly, and turn on the high heat.

9. Pour in the rice wine, cover the lid, turn to medium-low heat for about 1 hour to 1 and a half hours after the fire boils, and stir-fry evenly halfway. When there is a small amount of soup left, add salt and turn on high heat to reduce the juice.

Mao's braised pork is also called Mao's braised pork, and the authentic method is as follows:

Ingredients: 500 grams of pork belly, 50 grams of rock sugar, 5 grams of dried chili peppers, 1 piece of cinnamon, 3 star anise, 3 slices of incense, 3 garlic cloves, 7 grams of ginger, 1 shallot, 2 grams of salt.

Method: Step 1: Add the pork belly and fry it over high heat until it changes color.

Step 2: Pour oil into the pot, add rock sugar, stir-fry the sugar over low heat, add the pork belly, and stir-fry evenly.

Step 3: Add dried chili, star anise, cinnamon, bay leaves, garlic cloves, ginger slices, shallots, and stir-fry evenly.

Step 4: Add water, bring to a boil over high heat, turn to low heat and cook for 90 minutes.

Step 5: Add salt, stir-fry evenly, and remove from the pan.

Mao's braised pork, also known as Mao's braised pork, is a traditional dish with full color and flavor, which belongs to Hunan cuisine. On September 10, 2018, "Chinese Cuisine" was officially released, and "Mao's Braised Pork" was rated as one of the top ten classic dishes in Hunan Province of "Chinese Cuisine".