"Mao-style Braised Pork" personally taught by a Hunan gourmet. This is how Hunan people cook braised pork. Because Chairman Mao liked to eat it, he called it "Mao-style braised pork". What can be seen are the pieces of meat, green onions, dried peppers, and garlic (which are white). There is also a lot of garlic that has been melted, which is delicious. The onions were originally meant to be removed before serving, but I was afraid that you wouldn’t see them, so I left them inside. I think it looks pretty good. Ingredients used: Pork front leg meat cut into pieces (less than two pounds). Peel two ends of garlic and cut into cloves. Three green onions, including the scallions (scallion whiskers), wash and cut into two sections. Method: (1) Stir-fry: Heat the wok, add oil (depend on the amount of meat), add the meat pieces and stir-fry. When the surface of the meat is cooked and the oil is clear. Add the garlic cloves and stir-fry for a few times. Push the meat and garlic to one side. There will be a little oil on the bottom of the pot. Fry the sugar (until the sugar melts and becomes shiny), stir-fry the soy sauce (until the amber bubbles bubble), and stir-fry the whole pot until the meat is colored. And pour appropriate amount of cooking wine. (2) Braise Add water to cover the meat noodles, and also add two star anise, a few slices of fresh ginger, and two or three dried red peppers (whole). After the fire comes to a boil, simmer over medium heat for about an hour. Five minutes before serving, add a few green onions and add the whole green onions to the dish, including the green onion heads (scallion whiskers). Some thoughts: 1) Braised pork is available everywhere. The special feature of this one is that you add a lot of garlic cloves and stir-fry them until they melt. My friend also emphasized that when choosing soy sauce, Hunan people like to use "dark soy sauce". If it is not fresh enough, add MSG; and then use whole green onions. Must eat. The spiciness comes from dried red chili peppers. Among them, I think the biggest feature is the role of garlic, which is very beneficial in terms of taste and nutrition. 2) For any dish that has been stewed for a long time, it is best to add enough soup water at the beginning. Because cold water is added halfway, the stew and condiments are stimulated to "lock in" and release the flavor and nutrients into the soup. In this way, the taste of the dish will be affected to a certain extent. Therefore, if you have to add water (the pot is small or the budget is not accurate), please add hot water.

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