Homemade Maoshi braised meat

Homemade Maoshi braised meat

Introduction:

It's said that Chairman Mao's favorite dish in those days was Mao's braised meat. Mao's restaurants all over the country use braised meat as their signature dish, so it's called "Mao's braised meat". Chairman Mao's personal chef Cheng Ruming introduced that Chairman Mao didn't like soy sauce, so he had this method of braised meat. Features: fat but not greasy, bright red color, sweet and fragrant

Production steps:

Step 1: peel the quail eggs and wash them

Step 2: boil sugar, domestic oil and sugar, preferably rock sugar, slowly boil. Take part of it and keep it for the back

Step 3: after boiling the sugar, put the quail eggs in the sugar juice and stir fry them

Step 4: set aside pigeon eggs

Step 5: pork, hot with boiling water, remove blood, cut into standard pieces

Step 6: pork into the domestic, fried meat, until golden

Step 7: set aside the fried pork and pigeon eggs

Step 8: prepare star anise, spiced peppers and green onions

Step 9: add the sugar juice, oil and seasoning, pour in the pork and pigeon eggs, simmer for 10 minutes

Step 10: Sheng Qi, loading plate

Materials required:

Pork: 1 jin

Quail eggs with tiger skin: half a catty

Star anise: right amount

Pepper: right amount

Oil: right amount

Salt: right amount

Sauce: right amount

Vinegar: right amount

Scallion: right amount

Garlic: right amount

Ginger: right amount

Brown sugar: right amount

Note: if you want to be outstanding, you must use brown sugar

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: spiced