Braised Pork,Mao's Family Style(mao jia hong shao rou )

Braised Pork,Mao's Family Style

Introduction:

"Recently, there are a lot of Maos' braised meat in Hunan cuisine competition, and I'm eager to try it, because I usually eat a lot of braised meat, and it's basically according to Maos' braised meat. We have a maojia restaurant here, where we have more chances to eat. My colleagues like to invite the wedding banquet there. Every time the braised meat is indispensable, I think the authentic taste is like that: fat but not greasy, salty, spicy, red and bright. "

Production steps:

Step 1: prepare red pepper, fennel and Zanthoxylum.

Step 2: cut scallion into large sections and ginger into slices.

Step 3: streaky pork with skin, preferably 3 layers.

Step 4: cut the pork into 2 cm cubes.

Step 5: add cooking wine and honey into the water and cook for about 3 minutes.

Step 6: take it out and put it into warm water immediately.

Step 7: take out the meat and control the water.

Step 8: put a little peanut oil in the hot pot and pour in the pork.

Step 9: turn slowly, stir out the excess oil. This step is the key step to ensure that the braised meat is not greasy.

Step 10: clean up the sugar in the frying pan.

Step 11: add 2 times of boiling water, stir and boil over low heat.

Step 12: boil until blistered and discolored.

Step 13: pour in the same amount of boiling water and stir quickly.

Step 14: when the soup is even and thick, pour it into a bowl for use. The color is heavier than cooking wine.

Step 15: clean the pan, heat up, pour a little peanut oil, pour in 1 and 2 spices and stir fry.

Step 16: pour in the meat and stir fry until fragrant.

Step 17: add warm water, no streaky pork.

Step 18: add cooking wine and soy sauce.

Step 19: add sugar color after boiling.

Step 20: cover the pot and simmer for about 1 hour.

Step 21: reduce the amount of soup, do not close too dry, stop fire, simmer for a few minutes, out of the pot.

Materials required:

Pork with skin: 400g

Scallion: 1 ginger

Ginger: half a piece

Star anise: 4 capsules

Red pepper: 5

Chinese prickly ash: 2 teaspoons

Fragrant leaves: 4-6 pieces

Cooking wine: 50g

Honey: 1 teaspoon

Sugar: 4 teaspoons

Raw soy sauce: 1 teaspoon

Oil: 1 teaspoon

Salt: 1 teaspoon

Note: 1 pork stir fry oil is not greasy key. The key to the beauty of pork is to cook the sugar well. Three layers of pork is the key to delicious. The boiling water is very warm, please boil a pot of boiling water in advance.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Mao Jia Hong Shao Rou