Keep the cooked pork belly soup for later use, put oil in the pot, add rock sugar to stir-fry pork belly, add appropriate amount of rice wine to cover the pot and stew until the rice wine is dry, then add the cooked pork belly soup, and add star anise and cinnamon. Shi Mao braised pork, also known as Maojia braised pork, is a traditional dish with good color, flavor and taste, belonging to Hunan cuisine. [1] Shi Mao braised pork is based on pork belly, with white sugar and cooking wine as colored seasonings. After cooking, the color is golden, oily but not greasy.
Pork belly needs to be soaked in water for two hours in advance. Pour the meat into the pot, stir well, and add appropriate amount of Shaoxing wine, soy sauce, rock sugar, salt and water. After the fire boils, turn to low heat and simmer for an hour! Clear water is better than no meat! ) During the period, change the water properly, change the soaked pork belly into a large piece with a square of 3 cm, blanch it in cold water until it becomes discolored, remove it and rinse it for later use. Heat the pan, pour in cooking oil, add a few crystal sugar, the oil temperature should not be too high, and stir-fry until the color is sugar. When the jujube is red, add the pork belly and color and stir-fry in the pot, so as to stir-fry the excess oil.
Put a small amount of boiling water and cook until the soup is thick. 7. Add the remaining red syrup, stir the soup into each piece of meat and stew for a while. 8. When the red color appears, put down the water again and continue to cook. When the soup turns red, add salt and monosodium glutamate. When it is thick, use the best yellow wine, soy sauce, rock sugar, brown sugar and white sugar. After frying the sugar, put the prepared aniseed into the pot and taste it first. There is no need to cook it too soft. This Shi Mao braised pork is not colored with soy sauce, but fried in traditional way. If the sugar is fried properly, it can make the meat redder and more attractive.