02:05
紅網時刻新聞記者 普都 長沙報道
在湘潭韶山，有一道菜家喻戶曉。它做起來並不容易，卻是令許多人垂涎欲滴的存在。它，就是毛氏紅燒肉。
There is a dish in Shaoshan, Xiangtan City that everyone knows. It’s not easy to make, but many of us are eager to taste. This is, Mao’s Braised Pork.
取一塊「五花三層」，切成兩厘米見方的塊兒。
Take a piece of pork belly and cut it into 2 centimetres cubes.
鍋中加油，下五花，這樣是為了使肉塊定型，減少油膩感
Add some oil. Put the cubes in the wok for shaping and reducing greasiness.
傳統紅燒肉用醬油著色，而毛氏五花不加一滴醬油，卻色如瑪瑙、紅得透亮。秘訣，就在於糖。
Traditional braised pork is colored with soy sauce, while the Mao’s can be bright and as red as agate without the sauce. The key lies in sugar.
白糖和清水，原本平淡的相遇在高溫的加持下逐漸火熱起來。
White sugar and water, originally a plain encounter, gradually heat up under the influence of high temperature.
鍋與鏟幾番較量後，決定閉關修煉，也給這場烹飪拉響了終曲。
After all these fights between the wok and spatula, ingredients enter the stewing stage, which plays the finale for this cooking.
成熟的五花，一改青澀的粉白，變得深紅而清透。肉一夾起，便在空中歡欣舞蹈
When cubes are well cooked, they replace the original pinky baby wear with the sparkling crimson dress. And if you pick them up, you will see them doing a jiggly happy dance.
鹹甜微辣，層次豐富；入口是果凍般Q彈的口感，綿滑油潤，卻屢吃不膩。
There are so many layers: salty, sweet, and a little bit spicy. The cubes enjoy a jelly-like texture, with fat offering a silky touch, but not greasy at all.
現在的毛氏紅燒肉已經不僅僅是一道菜，而是一種文化、一段歷史；人們吃進嘴裏的也不單單是一種味道，更是一份情懷、一瞬追思。當全世界的人都在好奇毛氏紅燒肉是什麽滋味時，只有中國人知道，那，是家的味道。
Nowadays, the Mao’s Braised Pork is not simply a dish, it’s more of a culture and a piece of history; what people are enjoying is not just a taste, it’s more of a feeling and a moment of remembrance. When the whole world is curious about sweet or sour the Mao’s pork is, only us, we Chinese people know that, this, is the taste of home.
（素材來源：紅網湘潭站提供）
