As we all know, Chairman Mao loves to eat braised pork, so braised pork, also known as Shi Mao braised pork, is one of the eight famous dishes at the chairman's banquet, and it is also a unique main product in Hunan cuisine series, which has always been popular. At that time, even in the 1970s, braised pork was a great dish. In the chairman's opinion, braised pork can greatly replenish energy, restore physical strength and make people full of energy. According to historical records, when Chairman Mao commanded three major battles, he said to the guard Li Yinqiao, "As long as you give me a braised pork every three days, I will have the energy to defeat the enemy." It can be seen that the chairman loves braised pork.

convention

Braised pork is made of half-thin and half-fat pork, cut into symmetrical shapes, and then baked with thin soy sauce and a little sugar. Golden color, sweet but not greasy. Fried bacon with winter bamboo shoots is made of bacon as the main raw material and tender winter bamboo shoots with rich nutrition. If you add some white pepper, garlic stems and leaves and lobster sauce, you will make very distinctive dishes as a good accompaniment to wine.

The real practice of Maojia braised pork is: first cut 800g ribs for later use; Secondly, put 300g oil in the wok, heat it to 80%, add the chopped pork ribs and stir fry slowly; When the fat in the meat is fried to 3/ 1, pour the oil out of the wok and add two star anises, some onion ginger, soy sauce, monosodium glutamate cooking wine and sugar. It is characterized by strong color and fragrant taste, and chopsticks are molded and melted in the mouth. The technical point is that the temperature of meat in oil should be small or lean meat will harden, that is, the heat of meat should not be too large, and the heat of meat should be small first and then large.

This dish won the individual gold cup award in the 4th National Cooking Competition, and was originally created by Xu Dabin, a China culinary master and senior chef of Shaoshan Hotel.