Recently, there are many Maojia braised pork, the main theme of Hunan cuisine competitions, and I am eager to try it because I usually eat a lot of braised pork, and basically I follow the Maojia braised pork. We have a Maojia restaurant here, where we have many opportunities to eat. Colleagues like to have wedding banquets there. Every time, braised pork is indispensable. I think the authentic taste is like that:
Fat but not greasy, salty, spicy, red and bright in color.
Maojia Braised Pork
Recipe Recommendations
- salty and sweet
- burn
- several hours
- ordinary
Steps for Maojia Braised Pork
1
Prepare fragrant leaves, red peppers, anise and pepper.
2
Cut the green onions into large pieces and slice the ginger into slices.
3
Pork belly with skin, it is best to choose three layers.
4
Cut pork belly into 2 cm square pieces.
5
Cook the pork belly in water, cooking wine and honey for about 3 minutes.
6
Remove and immediately place in warm water.
7
Remove the meat pieces and control the water.
8
Put a little peanut oil in the hot pan and pour in the pork belly pieces.
9
Slowly stir and stir-fry out excess oil. This step is a key step to ensure that the braised pork is not greasy.
10
Clean the frying pan and add white sugar.
11
Add 2 times the boiling water, stir, and simmer over low heat.
12
Cook until a big bubble forms and changes color.
13
Pour in the same amount of boiling water and stir quickly.
14
Pour the soup into a bowl when it is even and thick. It is best to have a color heavier than the cooking wine.
15
Clean the pan, heat and add a small amount of peanut oil, add the spices in 1 and 2, and stir fry.
16
Pour in the meat pieces and stir fry until fragrant.
17
Add warm water to finish the pork belly.
18
Add cooking wine and light soy sauce.
19
Add sugar color after boiling pan.
20
Cover the pot and simmer over low heat for about 1 hour.
21
Reduce the soup, don't dry it too dry, cease fire, and simmer for a few minutes.Maojia Braised Pork Make Tips
1 Stir-frying pork belly to produce oil is the key to not getting tired. 2 Blowing sugar color is the key to the beauty of pork belly. 3 Choosing 3 layers of pork belly is the key to delicious food. 4 Boiling water is used many times during the process. Please boil a pot of boiling water in advance for later use.