In addition to stir-fried beef, there are many classic delicious Hunan dishes that are not well known. Today, I will share with you some Hunan dishes with local characteristics that local people like to eat.
First, preserved eggs with pepper.
Exercise:
Prepare four preserved eggs, shell them and divide them into four parts.
After cleaning the green pepper, bake it with fire until the surface is brown, or put it in an oil pan and fry it slowly with low fire.
Crush garlic in a grinding bowl, and you can have more garlic.
Then put the roasted peppers and preserved eggs into a mortar and mash them.
Then add salt, soy sauce and chicken essence to taste.
2. Pepper in Zhangshu Port
Zhang Shugang pepper is a specialty of Zhang Shugang Town, Hunan Province. It is said that only this place can grow this kind of pepper. A few years ago, the pepper in Zhangshu Port was the most expensive, and it could sell for several hundred yuan a catty, so it was called sky-high pepper. This kind of pepper is smaller than ordinary pepper, and the fruit length is only 5-8cm. But it has a strong Chili flavor, fragrant but not spicy. It is said that the fruit is spicy in the late stage of ripening, and the pepper is generally spicy. The biggest feature of this kind of pepper is its unique flavor, slightly spicy, crisp and sweet.
Exercise:
After the pepper in Zhangshu Port is cleaned, you don't need to remove the fruit handle, but flatten the pepper with the back of a knife.
Prepare garlic and lobster sauce.
Heat the pan, stir-fry the pepper without oil, and the surface is slightly brown and wrinkled.
Heat the pan, put the oil in, add the garlic and lobster sauce, stir-fry until fragrant, add the pepper and stir-fry a few times, and season with salt, soy sauce and chicken essence.
Third, chop the fish head with pepper.
People in Hunan love to chop peppers. Chopped peppers can be used for kneading dough and cooking. Fish head with chopped pepper can definitely represent Hunan cuisine, which is sour and spicy. Acidity is not the irritating acid of vinegar and kimchi, but the slight acid of fermented chopped pepper. The fermented pepper is mellow and soft, and will not bring severe stimulation to the tip of the tongue. With delicious and smooth fish heads, people can't stop.
Exercise:
Clean the fish head, add ginger slices and shallots, pour cooking wine and salt, and marinate for a while, which is more delicious.
Chopping pepper is very simple. Chop millet or local pepper, add minced garlic, salt and a little white wine, and seal and ferment for more than half a month.
Chop pepper and stir-fry with lobster sauce, minced garlic and Jiang Mo.
Spread ginger slices and scallions on the bottom of the plate, put the fish head down, spread it on the plate, and spread the fried chopped pepper and other ingredients on it.
Steam with hot water for 10 minute, pour the steamed fish and soy sauce on the pot, sprinkle with chopped green onion and dried Chili, and pour in hot oil to stir fry until fragrant.
This sour and spicy fish head with chopped pepper is ready.