Ingredients: fresh meat, green pepper (pepper is the top).

Ingredients: Hunan chopped pepper, garlic, ginger, salt, chicken essence, soy sauce, cooking wine and vinegar. According to personal preference, prepare Liuyang Douchi.

Method:

1, sliced peppers (sliced peppers into tubes), sliced or shredded fresh meat, shredded ginger and shredded garlic;

2. Heat the oil, add shredded ginger and garlic, pour shredded pork into the pot, add appropriate amount of salt, stir-fry until it is 90% ripe, and take it out;

3. When there are few fried green peppers (adjust the time according to the size of the fire), add a little salt and add a spoonful of chopped peppers and stir well. Pour the shredded pork into the pot and stir fry.

4. Add the right amount of vinegar, soy sauce, cooking wine and lobster sauce. When there is little cooking, add a proper amount of chicken essence and stir well, then serve.

Two:

Cordyceps chicken soup

material

Chicken 1 piece, cordyceps sinensis 30g, longan pulp 15g, and jujube 6 pieces.

working methods

(1) Slaughter the chicken, wash it and gut it; Wash jujube, remove the core, and put it into the pot with Cordyceps sinensis and longan pulp.

② Boil 5-6 bowls of clear water for about 5 hours, and drink after seasoning.

Three:

Many people think that the same wild vegetables are often not as delicious as those cooked in hotels and restaurants. The reporter integrated some hotel and restaurant recipes and recommended several common dishes to everyone. ◎ Fried shredded pork with samara

Practice: Wash and shred pork, mix well with proper amount of salt, soy sauce, chicken essence, sugar and starch, and marinate for later use. After washing, take out the chamomile by boiling water for about half a minute, wash it with clear water, drain the water and cut it into sections. Or put oil in a hot pan, add shredded pork and Jiang Mo and stir-fry quickly until shredded pork is scattered, add Elaeagnus mollis, sprinkle with appropriate amount of salt, stir-fry evenly and serve. Sargassum, needle, liver and egg soup

Four:

Practice: Wash and chop the wampee, cut the day lily into sections after washing, and slice the pig liver. Then put Swertia japonica and day lily into a pot, add appropriate amount of water to boil for 15 minutes, add pork liver to stew slightly, add 1 three eggs, and add salt and monosodium glutamate after boiling. ◎ cold bracken

Five:

Pork noodles

Raw materials:

Pork belly, sauerkraut, vermicelli (preferably potato powder).

Composition:

Zanthoxylum bungeanum, aniseed, onion, ginger, salt, chicken essence and broth (preferably soup stewed with big bones)

Exercise:

Boil pork belly in water until 70% or 80% mature, and cool and slice for later use.

The vermicelli is soaked in water until soft, and the sauerkraut is cut into filaments.

Heat oil in a pot, add pepper and aniseed and stir-fry until fragrant, then add onion and ginger to choke the pot, add broth and add salt to taste. Then add sauerkraut and vermicelli, boil the pot, and add the sliced meat to stew! Just put some chicken essence when you take the pot!

The longer this dish is stewed, the better it tastes. Sure, don't melt the vermicelli.

If you like to eat pig blood, you can put some pig blood. We all put the blood sausage there, which tastes better. Moreover, pig blood is toxic, so it is good to supplement iron and eat more.

This dish can be cooked more than once (we cooked a big pot that winter, and frozen the rest to eat, which was a little warmer. ) The hotter, the purer:)

Six:

Peasant Boiled Fish —— Local Cuisine of Hunan National Road

The seasoning is simple: lard, garlic, lobster sauce, green pepper, chopped pepper, perilla, ginger and vinegar.

Fish processing: the whole fish does not need to remove scales and fins-it is said that the soup made this way tastes more delicious.

Production process: 1. Lard is slightly hot, fried fish.

2. Drain the fish and add garlic, lobster sauce and ginger.

3. Add salt immediately after the water is boiled, and the soup must be milky white at this time. Skim off the froth and add vinegar.

Add green pepper

5. Finally, add chopped peppers and perilla.

Seven:

Jiangsu stewed dishes

Ingredients: green vegetable heart, chicken breast, egg yolk, dried starch, lard, sliced ham, sliced winter bamboo shoots, shrimps, salt, monosodium glutamate, chicken soup and chicken oil. In the production process, the Chinese cabbage is washed, the head of the Chinese cabbage is cut into olive shape and cross knife shape, the leaves of the Chinese cabbage are cut off, the chicken breast is batch into willow leaves, the egg yolk is added into a bowl, the dried starch is stirred evenly, the lard is put into a wok with strong fire, when the heat reaches 40%, the Chinese cabbage is put into the wok, and when the Chinese cabbage is turned into emerald green with an iron spoon, the oil is drained, and the chicken breast is put into the pot, and the oil is drained first. Arrange chicken breast slices in a circle in sequence, put them on top of Chinese cabbage, with shrimp in the center, add salt, wine, monosodium glutamate and chicken soup, put them on the fire, simmer for 15 minutes, and sprinkle with chicken oil.

Tujia people mainly eat corn, supplemented by rice. In recent years, rice-dominated areas account for the majority. There are not only Tujia-style staple foods and snacks, but also all kinds of tea.

Eight:

"Gold-coated silver" rice

Yongshun, Longshan, Laifeng and Hefeng eat rice and corn together. That is, a small amount of rice is put into a pot and boiled with water, and then mixed with corn flour to cook, which is both fragrant and hungry.

"mixed slag"

"Mix the dregs" (called "lazy tofu" in some places), boil the bean juice, mix in fresh vegetables and cook until it is hot.

"Bean flower rice"

Tujia people in eastern Sichuan like to cook soybean milk, and order it as "tofu pudding" with pepper and salt.