First course: Shi Mao braised pork.

Speaking of Hunan cuisine, the first thing that comes to mind is Shi Mao braised pork. Last time I passed Changsha, I tasted it specially. Braised pork is like agate. When you shake it with chopsticks, it is fat but not greasy, fragrant but not firewood, and it melts in your mouth. This is really satisfying.

1. To make braised pork, you have to use this fine pork belly with five flowers and three layers. Do a laser hair removal with a spray gun, shave it again and wash it clean.

Cut into large pieces of meat four centimeters square and eat them.

Cut the meat, rinse it in a pot with cold water, add 50 cents cooking wine, cook for about two or three minutes, and then take it out of the pot.

Rinse with clear water and drain.

2. Cook the pan with wide oil. When the oil temperature is 50% hot, pour in the meat. Pay attention to drain the water before putting it in the pot, otherwise it will fry.

Stir-fried in medium and small fires, all the oil in the fat? Come out, fry until it is slightly browned, and it will be out of the pot. Put it aside for later use.

3. Heat the oil in the pot, add the onion, garlic and ginger slices, stir-fry until fragrant, and pour the pork belly. Braised pork itself is still the smell of meat.

Not too much aniseed, just two star anises, a few fragrant leaves, a piece of galangal and a piece of cinnamon are enough to stir-fry the fragrance of the ingredients.

Add a few dried peppers to improve the taste, scoop in a spoonful of sugar color (the sugar color I cooked in advance), turn the color evenly, pour a can of beer along the side of the pot, add a little salt to increase the bottom taste, and scoop in a few spoonfuls of water.

4. After the fire boils, transfer to the casserole and simmer slowly, and the fire will be natural. Look at the effect of this stew for an hour. Bright and oily.

At this time, pick out the aniseed, the soup at the bottom of the pot will be sticky, the meat will be cooked until it shines, and it will be out of the pot.

Second course: Fish head with chopped pepper

Fish head with chopped pepper is a traditional dish in Hunan. It is said that it originated in Yongzheng period. Red chopped pepper wrapped in white tender fish head meat, fat and tender, delicious.

1. The first fresh fish, split from the top of the head, scrape off the black film, turn the fish head over, cut a few knives on the fish head, and chop a few knives on the fish head. It is delicious to marinate.

Wash and marinate the fish head. Flatten ginger and cut it into Jiang Mo. Rub the shallots into onion juice and rub it on the fish head. Another 50 cents of cooking wine to remove the fishy smell.

Chop minced garlic, Jiang Mo and several wild peppers, prepare 200g chopped Chili sauce, and pour it into a strainer to squeeze out the juice.

2. Then boil half a pot of boiling water, pour in chopped Chili sauce and blanch quickly. Remove the dryness and salty taste of chopped pepper sauce.

For friends with heavy tastes, this step can be omitted.

3. Pour more oil into the pot. When the oil temperature is 50% hot, add Jiang Mo, minced garlic and pepper, stir fry over medium heat, and remove the water inside.

Add chopped pepper, stir-fry together, stir-fry chopped pepper sauce until fragrant, then add chicken powder and pepper, stir the seasoning, and turn off the heat.

4. Put the marinated fish head into a larger plate, sprinkle with the fried chopped pepper sauce evenly, and then steam on the pot.

After the pot is filled with air, put the chopped fish head on the grate and steam it on medium heat 15 minutes.

When the time comes, take out the fish head, pour some steamed fish soy sauce on the fish head, sprinkle with chopped green onion, and stir with 200-degree hot oil so that the fragrance can't stop floating upwards.