Mao’s Braised Pork in Brown Sauce 毛氏红烧肉

毛氏红烧肉
Mao’s Braised Pork in Brown Sauce
菜系：湘菜
Style of cooking: Hunan cuisine
口味：甜味
Flavor: sweet
特色：色泽金黄油亮，肥而不腻，十分的香润可口。
Characteristics: golden yellow and glossy, fat but not greasy, fragrant, tender and tasty.
原料：
Ingredients:
猪肋条肉（五花肉）500克，猪油（炼制）20克，姜10克，酱油15克，冰糖10克，料酒5克，辣椒(红，尖，干)3克，花椒2克，八角2克，桂皮2克。
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
制作方法：
Cooking method:
1．五花肉加清水煮沸捞出，洗净，滤干。
1．Put the streaky pork in the clear water and boil it thoroughly then fish it out, clean it and drain.
2．起油锅，放入适量白糖，等到糖变成焦茶色起大泡。
2．Heat a wok with a suitable amount of oil, put the white sugar in; boil the sugar until it is brown and bubbling.
3．倒入肉块迅速翻炒，当心油溅出。
3．Stir-fry the pieces of pork in the wok; beware of the spitting oil.
4．尽量多炒一会儿，直到所有的肉块都均匀得变成了好看的红褐色。
4．Fry for as long as possible until all the pork is fried well and becomes a beautiful red brown.
5．加入绍酒、姜、酱油等其他调料，稍微加一点水，小火煮20分钟。
5．Add the cooking wine, ginger, soy sauce and other spices and add a little water before boiling them for 20 minutes over a gentle heat.
6．等汤汁收浓，起锅即可。
6．Fish the pork out when the broth has sufficiently thickened.