Mao's braised pork, also known as the Mao family braised pork, is a colorful and flavorful traditional dishes, belonging to the Hunan cuisine

Hunan first teacher training, the school every Saturday to play "toothpaste" to eat braised pork, Xiangtan soy sauce (soy sauce) with rock sugar, cooking wine, aniseed (star anise) slow simmering into the meat with the skin, "five flowers and three layers", eight people a table with four pounds of meat. "Five flowers three layers", eight people at a table, there are four pounds of meat. From this point on, Mao fell in love with the dish of braised pork.

In the early years, Mao ate dishes in which soy sauce was allowed. Then once he saw unhygienic conditions in the soy sauce making process in a soy sauce workshop, he never touched soy sauce again.

After entering Beijing, Mao was not allowed to put soy sauce in any of the dishes he ate. Cheng Ruming figured out the solution, is to use sugar color with salt, instead of soy sauce for meat coloring and seasoning, so that the cooking of braised pork salty and fresh, sweet taste, Mao tasted very much used

With skinned pork 850 grams, 60 grams of wine, sugar 100 grams of salt, monosodium glutamate (MSG), oil, anise, cinnamon, dry pepper, pepper, garlic, chili peppers, ginger and so on appropriate amount.

1 oil in a pot to boil, add star anise, cinnamon, dry pepper, pepper, garlic, chili.

2 Blanch the pork with ginger and cooking wine, skim off the floating foam, and then cut into cubes and set aside.

3In a wok, add a small amount of oil and a large amount of sugar, simmer to a light red color, then put into a spare bowl.

4Put the pork directly into the pot where the sugar was simmering and pour in a small amount of the oil you just made.

5Fry on medium heat for 1 minute, add half of the made brown sugar syrup.

6Put a small amount of boiling water, boiling almost dry, until the soup thick.

7 Add the remaining red syrup, stir the soup into each piece of meat and cook over low heat for a while.

8 to the red has been revealed, let go of the water again, cooking, soup color becomes red and then put salt, monosodium glutamate, to the thick after the pot

five-flower meat, sugar, star anise, cinnamon, sweet wine, red rice flour and so on.

1 put the whole piece of pork into the pressure cooker stew, stewed after taking out, cooled, cut into pieces.

2Put the cut pieces of meat into the oil for frying, keep the oil temperature at 80 degrees, fry for about 3 to 4 minutes and fish out.

3 with sugar, star anise, cinnamon, sweet wine, red rice flour according to the proportion of the sauce, put the fried meat into it, and finally with a pressure cooker pressure for 15 minutes can be