Fish head with chopped pepper belongs to Hunan cuisine and is a famous dish in Xiangtan. It combines the "umami" of fish head and the "spicy" of chopped pepper, and has a unique flavor. Red-hot chopped pepper covered with white tender fish head meat, braved the hot fragrance.

1. Chop ginger, garlic, onion and chopped green onion.

2. Prepare chopped peppers, add chopped ginger and garlic and mix well.

3. Prepare the male fish head with the top cut and the abdomen connected. Cut one knife on each side of the fish and one knife on each side of the fish head.

4. Prepare the fish head, pour a small amount of white wine, add appropriate amount of salt, mix well and marinate for 30 minutes.

5. Prepare the plate, put the onion (whole plant) at the bottom, then put the fish head section down into the plate, evenly spread a layer of chopped pepper, and then pour in the right amount of tea oil. Put into a steamer, cover the lid, steam for 12 minutes after the water boils,

Take out and sprinkle with chopped green onion.

6. Add tea oil to the pot, heat it and pour it on the fish to taste!

Second, pepper fried meat

Fried meat with Chili peppers is a classic home-cooked dish in Hunan cuisine. Every family will cook a dish, and each family has its own practices and unique skills!

1. Wash half a catty of pork belly.

2. Slice pork belly and marinate in soy sauce for a while.

3. Prepare peppers and wash them.

4. Cut pepper and green garlic into sections.

5. Take the oil pan, stir-fry the pork belly and oil it.

6. Hold the pork belly for use when it is eight ripe.

7. Stir-fry peppers and green garlic.

8. Wait until the pepper is fried to the skin a little fast, then stir the meat together.

9. After the pork is cooked, add salt and chicken essence to taste, and then serve.

10. Delicious Chili fried meat, please try it.

Third, delicious shrimp.

Taste shrimp, also known as Changsha Taste Shrimp, Spicy Crayfish, Spicy Crayfish, Thirteen-spice Crayfish, or even Ma Xiao for short, belongs to Hunan cuisine, namely Hunan cuisine, which is developed from local dishes such as Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area, with bright red color and spicy and delicious taste.

1. crayfish are put in clean water with a little salt 1 day, and the water is changed several times during this period.

2. Pour in Erguotou, salt and crayfish and wash them.

3. Brush the shrimp belly with a brush.

4. Remove the head, gills, intestines and back of shrimps, and wash them with water.

5. Slice ginger and garlic and cut onion.

6. Take a handful of oil from the pot and the lobster will explode in the oil.

7. Put oil in the pot, add fennel, cinnamon, ginger, garlic and other spices, and stir fry.

8. Add Pixian watercress and stir fry.

9. stir-fry lobster

10. Add the stock, bring it to a boil over high heat, and simmer over low heat 15 minutes.

1 1. Finally, add salt to taste according to their own tastes.

Fourth, Zhijiang duck

Zhijiang duck is one of the most famous local dishes in Huaihua, western Hunan. Duck meat is soft and Huang Liang in color. It tastes crisp, gravy is fragrant, oily but not greasy. Everyone who comes to Xiangxi will be amazed.

1. Onion knotted, ginger sliced, red pepper diagonally cut, duck diced.

2. Heat the oil pan to 80% heat, fry the duck feet and duck heads until golden brown, and take them out.

3. Leave the bottom oil in the pot, pour the duck meat, stir-fry with water, add the fragrant leaves, cinnamon and star anise, stir-fry until slightly yellow, add the dried Chili and ginger slices, add the soy sauce and rice wine, cook for two minutes, and pour the water into a small pot.

4. Add garlic, pour duck head and feet, cover the lid, bring to a boil over high fire, add sweet noodle sauce and stir well, add half a spoonful of salt, cover the lid, simmer for 20 minutes, add red pepper and onion and cook for 2 minutes.

Five, Shi Mao braised pork.

This is a famous dish with a historical origin, and it can be seen from its name that it has great potential. Now, this signature dish, Shi Mao Braised Pork, will appear in Hunan restaurants in the streets. The well-known braised pork is particularly weighty in the mysterious background of the chairman's dish. I believe that all strangers who have heard of it will never let go of this delicious food.

1. Stir-fry pork belly with a little oil in medium heat until the skin on both sides is slightly burnt.

2. Forcing the excess oil out will make it fatter but not greasy.

3. Wash the pot after the meat is fried, add two spoonfuls of soft sugar and a little water until it is burnt.

4. Then stir-fry the braised pork together, and slowly find that the braised pork will become shiny and shiny, which is also the secret of salty but not greasy meat.

5. Stir-fry until the braised pork is all "colored", and put beer, soy sauce, garlic, dried Chili, star anise, cinnamon and appropriate amount of water into a boiling pot.

6. Put the dried bamboo shoots soaked in Kamikiri silk on the bottom of the pot, spread the braised pork evenly, and stew the whole pot for one and a half hours.

Sixth, stir-fry immortals in Hunan and Jiangxi

1. Pork belly slices

2. Dried fragrant tablets

3. Cut the green pepper obliquely into small pieces

4. Dice ginger and garlic.

5. Sit the pot on the fire and spread the pork belly slices in the pot.

6. Fry the pork belly until it is oily and roll it up slightly.

7. Then add ginger and garlic and cut the fragrant slices.

8. Add some soy sauce and a little salt to taste and continue to stir fry.

9. Finally, stir-fry the green peppers for a while.