教你如何做正宗的毛氏红烧肉

Cantonesecuisine（粤菜）Garlictempehforribs蒜蓉豆豉焗排骨Pineappleshipoldmeat菠萝船古老肉Sichuancuisine（川菜）Boiledmeat水煮肉片MapoTofu麻婆豆腐Fujiancuisine（闽菜）Fullsilkbraisedshark'sfin全丝烩鱼翅Braisedtrotters红焖猪蹄Jiangsucuisine（苏菜）Braisedeel焖河鳗FarewellMyConcubine霸王别姬Shandongcuisine（鲁菜）Gingerhairclam姜汁毛蛤蜊Grilledwhiteshark'sfin白扒鱼翅BraisedPork毛氏红烧肉Material（材料）Pork500g（五花肉）Rapeheart油菜心8棵Staranise八角3枚Geraniol香叶4片Material（材料）Tsaoko草果1枚Cinnamon桂皮5gDriedchili干辣椒8个Seasoning（调料）Pibeanpaste(郫县豆瓣酱15g）Ginger(姜20g)Chives(香葱30g)Garlic大蒜8粒Salt盐15gDarksoysauce(老抽5ml)Cookingwine(料酒10ml)Sugar,color(糖色50g)1.Puttherightamountofcoldwaterintopot,putthecleanporkintothecoldwater.Addtoonion，scallionandginger.Noticethatporkskinisupward.Afterthewaterboiled,continuetosimmerfor20minutesovermediumheat.Inthisprocessyouneedtocontinuouslyremovethebloodfoamandimpurities.Twentyminuteslater,cookmeetuntilchopstickscandirectlytiethetopic.2.Putthecookedporkintothecoldwater,andremoveimmediately,onachoppingboardandcutinto3cmmultipliedby3cm,drainwaterreserve.3.Putoilonpot,about1kg.Burnoiltill6-7pecentoftheheat.Addchoppedpork,largefryfor5minutes。Deletetheexcessoilandstirfryuntilgolden.Thenremoveandcontroldry.4.Takeacasserole,putscallions,ginger,garlicinbottomofthepot..5.Thenputfriedporkbellyneatlyinthepot,notethattheporkskindown.Addbayleaf,Tsaoko,staranise,cinnamon,anddriedchili.6.Addseasoningtopot,pibeanpaste15g,salt15g,darksoysauce5ml,cookingwine10ml,sugar,color50g,addinganappropriateamountofboilingwater,waterhasjustfloodedthemeat.7.Putcasseroleonthefire,andboilthewater,continuetocookforahalfhourwithmoderate-intensityfire,untilthemeetcrisprotten.8.Authenticbraisedporkalsoaddedmarinatedegg.•Coolpotsittingonthefire,intoanoil,twowater,stirslightly,putsixwhitesugarinthepot,slowlystirovermediumheat,andsoonyouwillseealotofsmallbubblesonpot.Aftercontinuetoevaporatemoisture,continuetostir,andthenwillsoonturnbrownsugaroilmixture.Turnofftheheatandcontinuestirring,andthethingsslowlyintoadarkbrown,Thisisfriedsugarcolor.HowtoproductsugarcolorMustardgreensPorkPickledmustardintothewaterfor5minutes，thenwashedrepeatedlyMeatcutintochunksputitintothepotandcookuntil8maturityputthefriedporksoakedincoldwatercutinto1cmthickPourtheoil,staraniseandgarlicandfryoverlowheatAddtomustardgreensandsauteAddcookingwine,soysauce,soysauce,sugar,saltandalittlewater,coverandcookfor5minutesPorkskindown,neatlystackedinabowlPutcookedmustardgreensonthemeatIntothesteamerandsteamforabout2hoursWaterstarchthicken，pourintheporkRemovedfromthepot,coveredinthesurfaceofaplate,twohandsupanddownthedishes,andquicklyturnedtheplate,pickledporkFlipontheintraday。Ontheskinsurfacecoatedwithsoysauce,andbarontheholeintheskinwithabamboostickDrymeatandputtheporkintothepan,skinsidedown,untilgoldenbrown,removetheskinfromtheexplosionback谢谢！