1, Hunan cuisine is fried and dried. Ingredients: dried bean products, red pepper, minced meat. Accessories: yellow wine, ginger, garlic, sugar, onion, salt and soy sauce. Practice: vertically break it in half from the middle, and then change the knife and slice it; Cut the big red pepper into small pieces of 2 mm and 3 mm, mince onion and ginger, slice garlic and mince green garlic for later use; Heat wok with oil, stir-fry wok in Jiang Mo, stir-fry meat stuffing, and add yellow wine, sugar and soy sauce; After the meat turns red, add a spoonful of chopped pepper to the garlic slices to enhance the fragrance; Stir-fry the fresh pepper segments and dry them at the same time, without adding salt and chicken essence, because the chopped peppers are salty and fresh; Stir-fry for about 2 minutes, stir-fry the green garlic evenly, and then take it out of the pot.

2, Hunan small fried meat. Ingredients: pepper100g, pork belly 20g, lean meat 20g. Accessories: 2g salt, 20g steamed fish sauce, 2g monosodium glutamate and 50g oil. Practice: wash the pepper, cut it into pieces with a sharp knife, and slice the meat for later use; The dry pan is not oiled, stir-fry the peppers over medium heat until the peppers are weak, and remove them for later use; Put oil in the pan and add garlic to saute; Stir-fry pork belly and add oil; Stir-fry lean meat until it changes color; Stir-fry peppers for 2 minutes, season with salt and miso, stir-fry for 2 minutes, sprinkle with steamed fish and soy sauce, and stir well.

3. Dry pot Agrocybe aegerita. Ingredients: Agrocybe aegerita and pork belly. Accessories: onion, ginger, millet pepper, watercress, hot sauce, salt, chicken essence, soy sauce, sugar and onion. Practice: Wash Agrocybe aegerita, cut into sections, blanch in boiling water pot, remove and drain for later use. Slice pork belly and shred ginger and garlic. Onions and millet peppers are also shredded for use. Put a little base oil in the pot, stir-fry pork belly until it is oily, and stir-fry shredded ginger and garlic until fragrant. Add chopped watercress, stir-fry Chili sauce, add shredded onion and millet pepper and stir-fry. Put the blanched Agrocybe aegerita into the pot and stir-fry for 4.5 minutes. Season with salt, sugar, soy sauce and chicken essence.