Fat but not greasy entrance crisp: delicious Mao's Pork

Mao's Pork is a Hunan dish that is one of the most common home cooking. Half-thin and half-fat pork was used. Chairman Mao enjoyed eating this dish at that time. The Maojia restaurants in major cities throughout the country used braised pork meat as their signature dish, which was known as "Mao's Pork."

Authentic Mao’s Pork is made without soy sauce because Chairman Mao does not eat soy sauce in his life. The color of Mao's Pork is entirely derived from the color of sugar. The characteristics of this dish are fat but not greasy, salty and spicy, and bright red.

Family production must meet the origin of the dish and meet their own living habits. Soy sauce still has to add a little bit. I still like the taste of Maotai. This is where DIY fun lies.

There are tips on how to eat Mao's Pork, as long as you pay attention to the following three points to ensure that you make delicious Pork.

1, the choice of meat is the key point, to choose the kind of lean meat lines small, this description is small pork, not old pork, tender meat is not firewood

2, glutinous oil, while simmering to the side of the oil poured out, or it will make lean part of the firewood, change the fire on the bite is not good to eat.

3, first put sugar after frying sugar, so that sugar will be more evenly fried, better sugar color

A material: 700 grams of pork, 45 grams of crystal sugar, onion amount, a few slices of ginger, 4 dried chillies, 2 octagonal, 2 pods of cinnamon, 2 slices of cilantro, a little salt, and a proper amount of hot water.

B material: rice wine 70ml, umami soy sauce 30ml

Specifically added yellow rice wine and umami soy sauce, rice wine has a role in removing oysters, put a little umami soy sauce because of its own taste is very delicious, can increase the color and increase the taste can also avoid the addition of monosodium glutamate more healthy Oh!

First of all fry sugar:

Put a little water in the pot, can open the ice sugar on the line, if you use sugar to dry fried. Put the rock sugar and slowly heat to dissolve it. The color of the sugar slowly turns pale yellow and becomes amber. The process of discoloration is very fast. Be sure to observe it. Pour half a cup of boiled water about 70ml, boil it to make sugar, and put it in a container for use.

1. To buy a good pork, first cut the pork into three-centimeter cubes, and put the chopped meat in a cold water pot. Water boiled for 5 minutes.
   

2. Put a little base oil on the wok, and pour the pork into the water. Putting the pork belly out of small and medium sized fires takes about 10 minutes.

3. Scoop the oil out in time and don't keep it in the pan. The meat is picked until the color is yellowish.
   

4. Put the base oil in the pot and pour into pepper, star anise, cinnamon, pepper, and cilantro. After bringing out the fragrance, enter the scallion and ginger and stir-fry.
   

5. Immediately put the pork belly, stir fry evenly and pour the sugar color and stir fry evenly. Add the sugar color in several times, and look at the color in many ways, either deep or shallow depending on your own preference. Stir fry evenly

6. Add rice wine, add umami sauce stir fry,

7. Add appropriate amount of boiling water, the amount of water passing over the meat

8. Put the salt in the pan, cover with a small heat and cook for about 1 hour, stir in evenly halfway.

9. Finally, when the stew is thick, you can turn off the heat and put it in a container and enjoy it!

The heart language:

1. Using a small fire to stir fry pork to make some oil, so that the made pork will not be greasy.

2. The color of fried sugar can be fried in oil, and the color of sugar in water is used for less oil instead of greasy. It is best to use rock sugar, not only delicious with rock sugar, so the color of the meat is bright and beautiful.

3. The color of fried sugar will be very fast, so you should pay attention to it and it will be bitter.

4. Be patient when simmering, slowly simmer, only the simmered meat simmered so that the meat is not greasy.

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