Mao's braised pork

Mao's braised pork is the practice of braised pork in Hunan, because Chairman Mao liked to eat braised pork, and it is well known that the old man was a great man who was particularly frugal, and only when the army won the battle or encountered something happy, he would eat a plate of braised meat.

Ingredients for Mao's braised pork: pork belly, rock sugar, small rapeseed, cooking wine, salt, dried chili peppers, ginger slices, star anise, guiping, fragrant leaves, garlic rice, white coriander.

Preparation steps: Step 1: Heat the pork skin in the pot facing down, rub it vigorously, scrape the golden skin with a knife, and then wash it and set aside.

Step 2: Blanch the sliced pork belly pieces in cold water, cut off the blood after the water boils, and blanch the water for two minutes.

Step 3: Boil a sugar color, pour cooking oil into the pot and heat up with 100 grams of rock sugar, boil and then add 100 ml of water to stir well, simmer for one minute and set aside.

Step 4: Heat the oil in another pot and add ginger slices and garlic slices, cinnamon, star anise, fragrant leaves, and white kou to stir-fry.

Step 5: Stir-fry the flavor of the seasoning, add the pork belly with blanched water, then add the dried chili peppers and stir-fry evenly.

Step 6: Add the simmered sugar after two minutes, stir-fry the cooking wine evenly, bring to a boil and add salt to taste.

Step 7: Bring to a boil for 2 minutes and pour into a pressure cooker, turn to medium-low heat for 10 minutes after serving.

Step 8: When the time comes, there is still a little soup inside, collect the juice on high heat, boil it and dry it quickly.

Such a simple and delicious braised pork everyone has learned more!