Mao's Braised Pork is a dish of Hunan cuisine, it is a famous Han Chinese dish with color and flavor, Mao's Braised Pork tastes sweet but not greasy, fragrant and delicious. Mao's Braised Pork is a dish specially invented with Chairman Mao's taste, Mao's Braised Pork is very delicious and nutritious, nourishing Yin and dryness, tonifying the kidney and nourishing the blood, we can eat this dish in Hunan restaurants, or you can make it yourself at home.

How to make authentic and delicious Mao's Braised Pork

Many housewives are more dexterous, for some eaten Mao's Braised Pork, would like to try, although go to the restaurant to eat more enjoyable, but at home in the production of Mao's Braised Pork is affordable and tasty, and you can often eat. Mao's braised pork is selected with skinned pork, to fat and lean, Billy is 2:1, and then with our daily preparation of dishes onion, ginger and garlic, lard, dry chili, intended, honey and other seasonings.

Nutritional value of pancetta:

The pancetta used in Mao's braised pork is the meat of the pig's abdomen, which is the most tender and juicy part of the lean meat, and the good pancetta, with a perfect ratio, intertwined with fat and lean meat, has a pinkish color. And pork contains pork is rich in high quality protein and essential fatty acids, and provides heme (organic iron) and promote iron absorption of cysteine, can improve iron deficiency anemia. Taste sweet and salty, flat, into the spleen, stomach, kidney meridian; tonifying the kidney and nourishing blood, nourishing yin and moistening dryness; the main treatment of fever and injury, thirst and leanness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, tonifying the deficiency, nourishing yin and moistening dryness, nourishing the liver yin and moistening the skin, facilitating the second bowel movement and quenching thirst. Pork boiled in soup and drink can be an urgent remedy due to insufficient fluid caused by irritability, dry cough, constipation and difficult labor.

Mao's Braised Pork

The main ingredient: skinned pork (the ratio of fat to lean meat is about 2:1).

Accessories: garlic seeds, dried chili peppers, lard, salt, brown sugar, monosodium glutamate, cooking wine, honey, broth.

Practice:

1. The whole piece of pork into the pot to cook, water boiling skimmed off the blood foam in the open 2 minutes or so off the fire, while hot with a knife to scrape the meat on the skin of the debris clean, cut into 2 centimeters square block;

2. Pan into the lard heated garlic seeds, dried chili pepper under the pot of incense, poured into the cut pieces of meat and stir-fry, stir-fried meat into the skin into the pink color for the best;

1. The meat is not only a good choice for the meat, it is also a great choice for the meat. Best;

3. Another frying pan add a little lard, start frying brown sugar, pay attention to the control of the fire, slow simmering over low heat, because the color of the brown sugar will make you can not tell if it is not paste, see into the syrup can be;

4. Rapidly add the meat pieces of the burst incense, quickly stir-frying on the color, add salt, soya sauce, pour broth or water (no more than the main ingredients of the 2 fingers) boiled to a boil and then change to a medium flame stew, with a The degree of chopsticks to poke the meat to determine the time to turn off the fire;

5. Before turning off the fire, drizzle a little honey, plus monosodium glutamate (MSG), in order to raise the overall color and brightness of the dish.

Mao's braised pork is nutritious and delicious, nourishing Yin moist, very nourishing, housewives can usually buy good ingredients, in the case of holidays or enough time, do to the family to eat. Mao's braised pork in the making, pay attention to some tips, such as frying the sugar color must use hot water, and the ratio of sugar and water is 1:2, and must be stir-fried over low heat, can not be paste, so that the fried pork fat sweet but not greasy, the color is red, very attractive.