Braised Pork, Mao's Family Style

Common Practice

There are many different ways to make Mao's Braised Pork, here we introduce the most commonly used Mao's Family Braised Pork practice, the details of which are as follows

Main Ingredients: Skinned Pork 850 grams Ingredients: Seasonal Green 500 grams g

Seasoning: 60 grams of cooking wine, salt, monosodium glutamate, soy sauce, moderate amount of star anise, cinnamon, dried peppercorns, garlic a little, 50 grams of sugar, braised pork curd moderate.

Methods:

1, pork branded skin washed and scraped clean, into the boiling water and cook until broken, cut into 2.5 cm square, **** 12 blocks.

2, put a little oil in the pot, add sugar fried color into the meat, cooking wine, salt, monosodium glutamate, soy sauce, star anise, cinnamon, curd dry burning plus chicken broth simmered until the meat rot thick incense.

3, four seasons with chicken oil fried put the bottom, the braised meat neatly placed in the center, will be a little juice poured on the meat is complete.

Features: fat but not greasy, salty and spicy, red color.

Pressure cooker version of the practice of braised pork

1, pork cut into pieces, frying pan seat on medium heat with the oil under the meat stir-fry until the meat skin crackling when the meat control of the oil out of the high-pressure cooker, plus green onion joints, ginger (pat broken), soy sauce, soy sauce (a little), the U.S. fresh soy sauce (slightly), Shaoxing wine 4 spoons, a dozen of peppercorns, anise a thirteen spice or five spice powder a little bit of icing sugar 1-2 spoons, salt to the right amount. Salt to the right amount. 2, fried sugar. This is a key step in affecting the color of the finished braised pork. Frying pan brush clean under the bottom of a little oil, no need to oil hot, directly put sugar 1-3 spoons, small fire constantly stir fry until the saccharine to brown-red, (not finished!) Continue to stir fry, the sugar will turn up brown-red foam (do not worry it is not over!) continue to stir fry, after a few moments you will see the foam increase in color lightened to a very attractive golden red, this time the sugar is considered to be good fried. Then you can add water to boil and then add the meat, I am directly to the fried sugar "piercing" a pour in the pressure cooker on the meat. 3, add water to the pressure cooker, do not need to put more, in the pot has a knuckle deep can, close the lid and open fire, until the pressure valve "bared" sound to turn down the fire after timing 10-12 minutes. 4, pressure cooker closed fire after cold water rushing valve pressure back, open the lid and fish out the onion, ginger, pepper and star anise, add chicken essence open the lid on high heat juice can be. Note: Stir-fry sugar must use a small fire and not end stirring, or not wait to turn the end of the red sugar has been paste. Often eat braised dishes and too much trouble to fry sugar can also be more than once fried some sugar and then add water to boil each time to put some on it. I put rock sugar is also for the finished product color is more red.

Zhou's braised pork practice

Materials: three layers of meat a catty, onion, ginger, aniseed, garlic leaves, small red pepper, green pepper, cooking wine, sugar, oil, salt, chicken essence.