教你如何做正宗的毛氏红烧肉.pptVIP

Cantonese cuisine（粤菜） Sichuan cuisine（川菜） Fujian cuisine （闽菜） Jiangsu cuisine（苏菜） Shandong cuisine （鲁菜） Material（材料） Material（材料） Seasoning（调料） Cool pot sitting on the fire, into an oil , two water,stir slightly, put six white sugar in the pot,slowly stir over medium heat, and soon you will see a lot of small bubbles on pot.After continue to evaporate moisture, continue to stir, and then will soon turn brown sugar oil mixture.Turn off the heat and continue stirring , and the things slowly into a dark brown , This is fried sugar color. Mustard greens Pork * * Garlic tempeh for ribs 蒜蓉豆豉焗排骨 Pineapple ship old meat 菠萝船古老肉 Boiled meat 水煮肉片 Mapo Tofu 麻婆豆腐 Full silk braised sharks fin 全丝烩鱼翅 Braised trotters 红焖猪蹄 Braised eel 焖河鳗 Farewell My Concubine 霸王别姬 Ginger hair clam 姜汁毛蛤蜊 Grilled white sharks fin 白扒鱼翅 Braised Pork 毛氏红烧肉 Pork 500g （五花肉） Rape heart 油菜心8棵 Star anise 八角3枚 Geraniol 香叶4片 Tsaoko 草果1枚 Cinnamon 桂皮5g Dried chili 干辣椒8个 Pi bean paste(郫县豆瓣酱15g） Ginger(姜20g) Chives(香葱30g) Garlic 大蒜8粒 Salt 盐15g Dark soy sauce(老抽5ml) Cooking wine(料酒10ml) Sugar, color(糖色50g) 1.Put the right amount of cold water into pot,put the clean pork into the cold water.Add to onion，scallion and ginger.Notice that pork skin is upward. After the water boiled, continue to simmer for 20 minutes over medium heat.In this process you need to continuously remove the blood foam and impurities. Twenty minutes later, cook meet until chopsticks can directly tie the topic. 2.Put the cooked pork into the cold water,and remove immediately,on a chopping board and cut into 3cm multiplied by 3cm ,drain water reserve. 3.Put oil on pot,about 1 kg.Burn oil till 6-7 pecent of the heat.Add chopped pork,large fry for 5 minutes。Delete the excess oil and stir fry until golden .Then remove and control dry. 4.Take a casserole , put scallions , ginger, garlic in bottom of the pot. . 5.Then put fried pork belly neatly in the pot, note that the pork skin down.Add bay leaf , Tsaoko , star anise, cinnamon, and