Chairman Mao's personal chef Cheng Ruming introduced that Chairman Mao did not like to eat soy sauce. Cheng Ruming's apprentice Cheng Fu Chef Master Li revealed the secret of making "Mao's Braised Pork". Hehe, I learned it from him online. The color made with sugar color is really red and bright.
It is said that Chairman Mao liked this dish best at that time. Mao restaurants in major cities across the country used braised pork as their signature dish, so it was named "Mao's braised pork".
Characteristics: Fat but not greasy, red and bright in color, sweet with traces of honey, fragrant and strong.
Mao's Braised Pork
By ElmoreHuel
Recipe Recommendations
- pork belly 600 grams
- hot water 100 grams
- white sugar 50 grams
- green onions 1 piece
- Jiang appropriate amount
- garlic appropriate amount
- geranyl appropriate amount
- aniseed appropriate amount
- cinnamon appropriate amount
- salt appropriate amount
- sweetening
- stewed
- several hours
- ordinary
Steps for Mao's Braised Pork
1
Prepare the ingredients.
2
Wash the pork belly and cut it into three-centimeter pieces.
3
Blanch the cut pork belly in boiling water to remove impurities. (Remove the meat after it changes color)
4
Start frying the sugar color, turn on low heat, heat the pan and add the white sugar.
5
Add 3 tablespoons of hot water to melt the sugar and stir fry constantly.
6
When frying until it turns golden (darker than this color), pour all the hot water into it and turn off the heat before the water boils.
7
This way, the sugar color will be stir-fried. It is said that the color will be slightly darker than the cooking wine (I think this color is okay... Hey)
8
Add a little base oil to the pan and add the pork belly pieces to stir-fry.
9
Look... This is fried oil.
10
Peel and wash ginger and garlic and slice them into slices. Cut green onions into oblique slices. Wash the fragrant leaves, aniseed and cinnamon for later use.
11
Add a little oil to a frying pan and heat, add ginger, garlic, green onion slices, fragrant leaves, aniseed, and cinnamon to stir-fry until fragrant.
12
Add a lid of cooking wine.
13
Add salt.
14
Pour in the fried sugar color.
15
Add the pork belly, add water, and heat over the meat to boil over high heat. Cover the lid and simmer over low heat for an hour.
16
The braised pork will be ready in an hour. Isn't it very red and bright?Mao's Braised Pork Make Tips
1. Fried sugar color: Be sure to hot water, the ratio of sugar: water is 1:2. 2. Be sure to fry over low heat until it is burnt, it will become bitter. 3. The fat in the pork belly will not be tired of eating it. 4. Stir fry the stewed meat to make the color brighter.