During the May Day holiday, many tourists came to Hunan. Besides seeing the beautiful scenery, Hunan cuisine must be tasted. Hunan cuisine has a long history and is one of the eight major cuisines. In many people's minds, Hunan cuisine is heavy and spicy, and it is a cooking artifact. In fact, there are many light dishes in Hunan cuisine, such as a family photo hodgepodge. There are chowder in many parts of this country. As the name implies, many ingredients live together. It tastes delicious, mellow and delicious. In Hunan, this dish is very famous, and it is the first dish of family banquet. It is very traditional. If it wasn't a big day, I wouldn't eat it at all. Chowder is simple and rich in ingredients. A 24-year-old brother sells chowder in the country. He is a famous local country cook. Because of his good craftsmanship, he will be invited to cook in places where there are banquets nearby.

No, there are many people getting married on May Day, and my little brother is as busy as a bee. He doesn't rest from morning till night every day. It's really hard to scrap three large iron pots in a month. My brother said that he learned his craft from his master. Master has been a cook for 60 years, and he is very good at cooking Hunan local dishes, especially this hodgepodge. After his improvement, it tastes better.

Two hours before the banquet began, my little brother began to prepare, and all the other dishes were cleaned up by the helpers at the banquet. There is only one egg. jiaozi meatballs are made by my brother himself. All the pigs raised at home are now slaughtered and eaten, and fresh pork is stirred into minced meat. This color is very attractive. Knead it into small pieces by hand and fry it in a pot. Deep-fried until golden crisp, then picked up and steamed for 30 minutes before forming.

Spread the steamed meatballs on the bottom of the bowl, and then add a pot of hot water. More than a dozen ingredients, such as squid, mushrooms, sea cucumber, pigskin, pork belly, pork liver and swallow dumplings, are put into hot water in turn, then taken out and cleaned before cooking. Stir-fry ginger slices first, then dry vegetables, add a little white vinegar to taste, add oyster sauce and chicken juice to taste, and so on. There is no standard for each ingredient. According to the fact that there are many dishes but few dishes, it tastes just right when I pour it. At first glance, it is an old craft, very authentic.

Finally, collect the juice, take it out and pour it into a bowl filled with meatballs. Finally, put the red pepper and green onion into the pot, stir-fry all the ingredients in the pot, and add pepper and sesame oil to serve. A large pot of lard is particularly fragrant, so it tastes stronger and tastes more enjoyable. It is estimated that there are about forty or fifty people in a large banquet in rural areas, and ten people can sit at a table. Counting every banquet, there are four or five hundred people waiting in line to eat his chowder, and they won't get tired of it.