Cuisine: Hunan cuisine, that is, Hunan cuisine, is developed from local cuisines such as Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area.

Features: bright red color, spicy and delicious.

Ingredients: live snake 1-2 strips.

Seasoning: vegetable oil, salt, monosodium glutamate, Chili sauce, soy sauce, oyster sauce, cooking wine, sesame oil, ginger, garlic, allspice powder and coriander.

Method:

1. Slaughter the snake, peel it, gut it, peel it, wash it, and chop it into pieces 8 cm long for later use.

2. Drain the pressure cooker to about one third of the height, put the snake meat and star anise into the pressure cooker together, wait for the safety valve to take off and steam, and turn off the fire after about 6-8 minutes. Boiling before frying can prevent the snake meat from being immature and can also drive away parasites.

3. Put the pot on the fire. When the vegetable oil is heated to 60%, saute the snake section, add seasoning, stir fry over high fire, take out the pan and decorate with coriander.

Efficacy: This dish can dispel dampness and dredge menstruation, which is beneficial to patients with rheumatism and rheumatoid diseases.