Mao red meat

By VicentaLakin

Mao red meat
It's very simple, with a few tips, to make fatty, thin, healthy and delicious brown meat. You are the former chef of Mao Zedong, who served the Mao Zedong Party and national leaders for several decades in the South China Sea, the Fish State Hotel and so on. Since the Chairman does not eat soy sauce, the hairy red meat does not use soy sauce, but only sugar. Little trick: When you pick five flowers, you pick thin meat, because thin meat is light pork, and deep is old pork。

Recipe Recommendations

  • pork belly appropriate amount
  • onion
  • Jiang three or four diapers
  • octagonal two
  • cinnamon two
  • geranyl two or three slices
  • cooking wine appropriate amount
  • salt appropriate amount
  • white sugar appropriate amount

Steps for Mao red meat

  • Make Mao red meat step 0
    1
    Plumbs cut 3.5 to 4 centimeters. It's only when the red meat is cut in large amounts, and when the thin meat is cut, it's easy to eat. (Pips: Hot meat, thin meat
  • 2
    In the pot, a little bottom oil is hot, and the porcelain porridge in the water is fried for 10-15 minutes at any time. (Pipe: Scrambling is a small fire throughout the journey, pouring out the oil from the scrambling at any time, otherwise the constant increase in the temperature of the oil would drive the thin meat out of the wood
  • Make Mao red meat step 1
    3
    When you're done, pour some hot water and wash the oil from the bouquet。
  • Make Mao red meat step 2
    4
    Scrambled sugar: When the pot is unfilled, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot. (Pips: No gas in the pot, no water in the pot, sugar in the pot directly, sugar in the dry pan is more obscurous and more persistent
  • Make Mao red meat step 3
    5
    Onion slices, three or four gingers, three or four fragrances, two or three cinnamon skins and two or three octagon spares, sugar spares。
  • Make Mao red meat step 4
    6
    Hot pots with cold oil, hot oil with onions, ginger, fragrance, cinnamon and eight horns, little flaming spices with fragrance, and then with sugar。
  • Make Mao red meat step 5
    7
    In the hot water, three sips of wine, a small spoon of salt, and a fire。
  • Make Mao red meat step 6
    8
    It takes about an hour and a half to two hours to add a little fire to the flaming flesh。
  • Make Mao red meat step 7
    9
    The fire gathers juice into the soup boiler. The four corners of the red meat skin will be pulled down and the red meat will succeed

    • Mao red meat Make Tips

    Note: 1. When choosing pork belly, pick one with shallow streaks of lean meat, as shallow streaks indicate young pork, while deep streaks indicate old pork. 2. Cut the pork belly into 3.5 to 4 cm cubes; if cut too small, the lean meat will easily become dry. 3. Most people blanch meat in cold water to remove blood, but for this braised pork, blanch in hot water for three minutes to keep the lean meat tender. 4. Stir-fry the pork belly for 10-15 minutes over medium-low heat throughout, pouring out the rendered fat as needed; otherwise, the continuously rising oil temperature will make the lean meat tougher. 5. Caramelizing sugar in a dry wok results in a richer color and a more lingering flavor. 6. Use hot water, or the lean meat will be tough. When the braised pork is finished, if the four corners of the pork skin are drooping, it is a success.

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