毛氏红烧肉这道菜系毛主席当年到东湖度假时,武汉一位有名的厨师特别为他烧制的。现在由武汉香格里拉大饭店中厨行政总厨蔡子伟先生(MR.CHOI)向读者们隆重推介:特色:肥而不腻,色香俱全;配料:大料(由八角、桂皮、橙皮、蒜头、干辣椒组成),盐,糖,酱油,带皮五花肉;做法:首先,将带皮五花肉放入水中用文火煮五成熟,大约须用一个小时;接着将煮 Mao’s Pork Rouge This dish was Chairman Mao’s East Lake holiday that year, a well-known chef in Wuhan specially baked for him. Now by MR. CAI Wei, executive chef of chef at Shangri-La Hotel, Wuhan, we recommend to our readers: FEATURES: Fat but not greasy and fragrant; Ingredients: Oils (made from star anise, cinnamon, orange peel, Pepper, soy sauce, peeled pork; practice: First of all, the skin pork belly into the water simmer five simmers, takes about an hour; then will be cooked