{"id":13898,"date":"2019-11-13T00:46:19","date_gmt":"2019-11-13T00:46:19","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/maos-braised-pork-in-brown-sauce-mao-shi-hong-shao-rou\/"},"modified":"2019-11-13T00:46:19","modified_gmt":"2019-11-13T00:46:19","slug":"maos-braised-pork-in-brown-sauce-mao-shi-hong-shao-rou","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/vi\/maos-braised-pork-in-brown-sauce-mao-shi-hong-shao-rou\/","title":{"rendered":"Mao\u2019s Braised Pork in Brown Sauce \u6bdb\u6c0f\u7ea2\u70e7\u8089"},"content":{"rendered":"<div>\u6bdb\u6c0f\u7ea2\u70e7\u8089<br \/>  Mao&rsquo;s Braised Pork in Brown Sauce<br \/>  \u83dc\u7cfb\uff1a\u6e58\u83dc<br \/>  Style of cooking: Hunan cuisine<br \/>  \u53e3\u5473\uff1a\u751c\u5473<br \/>  Flavor: sweet<br \/>  \u7279\u8272\uff1a\u8272\u6cfd\u91d1\u9ec4\u6cb9\u4eae\uff0c\u80a5\u800c\u4e0d\u817b\uff0c\u5341\u5206\u7684\u9999\u6da6\u53ef\u53e3\u3002<br \/>  Characteristics: golden yellow and glossy, fat but not greasy, fragrant, tender and tasty.<br \/>  \u539f\u6599\uff1a<br \/>  Ingredients:<br \/>  \u732a\u808b\u6761\u8089\uff08\u4e94\u82b1\u8089\uff09500\u514b\uff0c\u732a\u6cb9\uff08\u70bc\u5236\uff0920\u514b\uff0c\u59dc10\u514b\uff0c\u9171\u6cb915\u514b\uff0c\u51b0\u7cd610\u514b\uff0c\u6599\u91525\u514b\uff0c\u8fa3\u6912(\u7ea2\uff0c\u5c16\uff0c\u5e72)3\u514b\uff0c\u82b1\u69122\u514b\uff0c\u516b\u89d22\u514b\uff0c\u6842\u76ae2\u514b\u3002<br \/>  500g of rib of pork (streaky pork), 20g of lard (refined), 10g of ginger, 15g of soy sauce, 10g of rock sugar, 5g of cooking wine, 3g of chili (chili, tip of the chili, dried chili), 2g of Sichuan pepper, 2g of anise, and 2g of cinnamon<br \/>  \u5236\u4f5c\u65b9\u6cd5\uff1a<br \/>  Cooking method:<br \/>  1\uff0e\u4e94\u82b1\u8089\u52a0\u6e05\u6c34\u716e\u6cb8\u635e\u51fa\uff0c\u6d17\u51c0\uff0c\u6ee4\u5e72\u3002<br \/>  1\uff0ePut the streaky pork in the clear water and boil it thoroughly then fish it out, clean it and drain.<br \/>  2\uff0e\u8d77\u6cb9\u9505\uff0c\u653e\u5165\u9002\u91cf\u767d\u7cd6\uff0c\u7b49\u5230\u7cd6\u53d8\u6210\u7126\u8336\u8272\u8d77\u5927\u6ce1\u3002<br \/>  2\uff0eHeat a wok with a suitable amount of oil, put the white sugar in; boil the sugar until it is brown and bubbling.<br \/>  3\uff0e\u5012\u5165\u8089\u5757\u8fc5\u901f\u7ffb\u7092\uff0c\u5f53\u5fc3\u6cb9\u6e85\u51fa\u3002<br \/>  3\uff0eStir-fry the pieces of pork in the wok; beware of the spitting oil.<br \/>  4\uff0e\u5c3d\u91cf\u591a\u7092\u4e00\u4f1a\u513f\uff0c\u76f4\u5230\u6240\u6709\u7684\u8089\u5757\u90fd\u5747\u5300\u5f97\u53d8\u6210\u4e86\u597d\u770b\u7684\u7ea2\u8910\u8272\u3002<br \/>  4\uff0eFry for as long as possible until all the pork is fried well and becomes a beautiful red brown.<br \/>  5\uff0e\u52a0\u5165\u7ecd\u9152\u3001\u59dc\u3001\u9171\u6cb9\u7b49\u5176\u4ed6\u8c03\u6599\uff0c\u7a0d\u5fae\u52a0\u4e00\u70b9\u6c34\uff0c\u5c0f\u706b\u716e20\u5206\u949f\u3002<br \/>  5\uff0eAdd the cooking wine, ginger, soy sauce and other spices and add a little water before boiling them for 20 minutes over a gentle heat.<br \/>  6\uff0e\u7b49\u6c64\u6c41\u6536\u6d53\uff0c\u8d77\u9505\u5373\u53ef\u3002<br \/>  6\uff0eFish the pork out when the broth has sufficiently thickened.<br type=\"_moz\" \/><\/div>\n<div class=\"chine-tie-zi-nei-rong-zhi-hou\" id=\"chine-2784361384\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-1889418300638825\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-1889418300638825\" \ndata-ad-slot=\"7273022922\" \ndata-ad-layout-key=\"-gw-3+1f-3d+2z\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>\u6bdb\u6c0f\u7ea2\u70e7\u8089 Mao&rsquo;s Braised Pork in Brown Sauce \u83dc\u7cfb\uff1a\u6e58\u83dc Style of cooking: Hunan cuisine \u53e3\u5473\uff1a\u751c\u5473 Flavor: sweet \u7279\u8272\uff1a\u8272\u6cfd\u91d1\u9ec4\u6cb9\u4eae\uff0c\u80a5\u800c\u4e0d\u817b\uff0c\u5341\u5206\u7684\u9999\u6da6\u53ef\u53e3\u3002 Characteristics: golden yellow<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,2859],"tags":[],"class_list":["post-13898","post","type-post","status-publish","format-standard","hentry","category-chinese-culture","category-chinese-food"],"views":236,"_links":{"self":[{"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/posts\/13898","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/comments?post=13898"}],"version-history":[{"count":0,"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/posts\/13898\/revisions"}],"wp:attachment":[{"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/media?parent=13898"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/categories?post=13898"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/tags?post=13898"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}