Mao's Braised Pork is a dish in Hunan Province and a Hunan specialty. It is very good in color, taste and appearance. As soon as I saw the word Mao, I thought of the outstanding Chairman Mao, and I guessed whether this dish was related to Chairman Mao. After I checked the information, I found out that it was indeed related to Chairman Mao. There is also a little story about why it is called Xiangtan Mao’s Braised Pork. Chairman Mao was a native of Changde, Hunan. Xiangtan City’s Mao’s Braised Pork is also famous for this. Chairman Mao liked braised pork ribs because the Hunan First Normal University where he went to school would cook braised pork every Saturday in the canteen. Yes, Chairman Mao fell in love with braised pork ribs. You must know that in Chairman Mao’s period, it was very rare to eat meat, let alone the delicious braised pork ribs! But Chairman Mao did not eat all kinds of braised pork ribs. The previous braised pork ribs were all with light soy sauce, but Chairman Mao did not like meat with light soy sauce. I heard that it was because Chairman Mao was young and had a light soy sauce restaurant at home. workshop.

At that time, soy sauce was mostly made by natural sun-drying and fermentation. One summer, Chairman Mao inadvertently saw some small white dots in the light soy sauce vat. After closer inspection, he discovered that these small white dots were actually worms that grew during the fermentation of soy sauce. From then on, Chairman Mao stopped eating light soy sauce. His chef later used white sugar and salt to season the meat instead of light soy sauce. The braised pork ribs cooked in this way retained the salty aroma and sweetness. Chairman Mao After tasting it, I was amazed. The main raw material is pork belly, and the condiments include rice wine, sugar, etc. The color is golden yellow after being made. Although it looks very oily, it does not feel greasy after eating. Mao's braised pork, also known as Mao's braised pork, is a delicious traditional dish and a Hunan specialty. Mao's braised pork is very popular in Hunan Province, and it is also Chairman Mao's favorite braised pork recipe.

The unusual aspect of Mao’s braised pork lies in the absence of light soy sauce, but how to adjust the color without light soy sauce, and where do the bright red braised pork ribs come from? First we prepare food, here we need: 500g pork belly, 50g rock sugar, 100g water, appropriate amount of star anise, star anise and galangal, a little salt, rice wine and vegetable oil. The pork belly needs to be soaked in water for two hours in advance. During this period, the water in the fish tank should be changed appropriately. The soaked pork belly should be cut into 3 cm thick pieces. Blanch it in a pot with cold water until it loses color. Remove it, clean it and set aside. Put the rock sugar in the pot, then add a little boiling water, turn off the heat until it bubbles and turns light yellow, and finally pour in the remaining boiling water and stir evenly.

Pour a small amount of cooking oil into the pot, add star anise, star anise, galangal, onion and garlic, stir-fry until fragrant, then add pork belly and stir-fry for a while, add a small amount of rice wine, and season with food salt , then pour in the fried toffee water and the boiling water that has not soaked the pork belly, turn down the heat and simmer for 1.5-2 hours, and finally remove the juice from the heat and place on the plate. It should be noted that when frying sugar, the ratio of sugar to water is 1:2, and boiling water must be used, so that the color of the fried sugar will be brighter and the stewed pork belly will taste better. In this way, the Maojia Braised Pork can be taken out of the pot and placed on a plate, and it will be full of flavor