Homemade Maoshi braised meat
Introduction:
It's said that Chairman Mao's favorite dish in those days was Mao's braised meat. Mao's restaurants all over the country use braised meat as their signature dish, so it's called "Mao's braised meat". Chairman Mao's personal chef Cheng Ruming introduced that Chairman Mao didn't like soy sauce, so he had this method of braised meat. Features: fat but not greasy, bright red color, sweet and fragrant
Production steps:
Step 1: peel the quail eggs and wash them
Step 2: boil sugar, domestic oil and sugar, preferably rock sugar, slowly boil. Take part of it and keep it for the back
Step 3: after boiling the sugar, put the quail eggs in the sugar juice and stir fry them
Step 4: set aside pigeon eggs
Step 5: pork, hot with boiling water, remove blood, cut into standard pieces
Step 6: pork into the domestic, fried meat, until golden
Step 7: set aside the fried pork and pigeon eggs
Step 8: prepare star anise, spiced peppers and green onions
Step 9: add the sugar juice, oil and seasoning, pour in the pork and pigeon eggs, simmer for 10 minutes
Step 10: Sheng Qi, loading plate
Materials required:
Pork: 1 jin
Quail eggs with tiger skin: half a catty
Star anise: right amount
Pepper: right amount
Oil: right amount
Salt: right amount
Sauce: right amount
Vinegar: right amount
Scallion: right amount
Garlic: right amount
Ginger: right amount
Brown sugar: right amount
Note: if you want to be outstanding, you must use brown sugar
Production difficulty: ordinary
Process: firing
Production time: half an hour
Taste: spiced
Chinese PinYin : Zi Zhi Mao Shi Hong Shao Rou
Homemade Maoshi braised meat
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