26 Hunan Cuisine Recipes

Dish Name: Fried Eight Pieces

Cuisine Hunan Cuisine

Characteristics: golden color, crispy on the outside, tender on the inside, salty and fresh Delicious, best served with wine

Ingredients: 3 tender chickens of 2000 grams, 50 grams of cooking wine, 5 grams of salt, 100 grams of peanuts, 2 grams of MSG, 2 eggs, 10 grams of sugar, 100 grams of coriander, 25 grams of sesame oil, peanut oil

Ingredients: 1 mullet fish weighing about 12 taels (about 480 grams), 1 orange, 2 tablespoons of grated black beans, 1/2 tablespoon of minced garlic, 1 red pepper (diced), 2 green onions (diced), 1 tablespoon oil.

Ingredients: Marinade: a little pepper, 1 teaspoon cornstarch.

Production process

1. Fry the peanuts with salt, peel and chop them, cut half of the green onion into flowers, and smash the remaining green onion and ginger together. 2. Debone the chicken, pound it loosely with the back of a knife, and cut it into 4.5 cm square pieces. Marinate it with cooking wine, salt, sugar, green onion, ginger, Sichuan peppercorns, and MSG for about an hour, then remove the Sichuan peppercorns, green onions, and ginger. Use egg white and wet starch slurry, and stick with broken peanuts. 3. Put peanut oil in the pot and bring to a boil. Put the pieces into the oil pan one by one and fry them before taking them out. When the water in the oil pan is dry, put them in the oil pan again and fry until they are crispy and golden brown. Drain off the oil and sprinkle with pepper powder and Chop green onion, drizzle with sesame oil, put on a plate, add coriander on the side and serve. Note: Chicken deboning method: 1. Slaughter the chicken, remove all the feathers, open the guts and wash it. Hold the chicken wings with your left hand, head to the right front, place it on the chopping board, hold the knife in your right hand and cut the back of the chicken from the neck to the tail. One knife breaks the flesh. 2. Use a knife to cut off the tendons and bones of the wings, and then cut open the chicken breast. The knife should cut to the breastbone. Use your right hand to hold the chicken bones with a knife, and your left hand to hold the wings that have severed bones and muscles, pull them back, and remove one side of the chicken. Turn over and peel off the chicken on the other side according to the above method to separate the chicken on both sides from the bones. 3. After the chicken body bones are taken out, the leg bones are still in the chicken. Then use a knife to cut the chicken leg meat close to the bone to expose the chicken bones. At this time, cut off the joint muscles and bones in the middle of the big and small legs, and cut the joints between the chicken legs and the chicken legs. Make sure the chicken leg joints are broken. Hold the chicken leg with your left hand, flip it over, hold the knife against the bone with your right hand, pull the chicken leg meat back with your left hand, and remove the two leg bones (chicken head, neck, wings, and chicken feet). for other purposes) and become boneless chicken.

Dish name: Stir-fried assorted vegetables

Cuisine Hunan cuisine

Features: Beautiful color, fragrant and slightly spicy taste

Ingredients: 40 grams of fresh mushrooms, shiitake mushrooms 40 grams, 40 grams of cucumber, 40 grams of carrots, 40 grams of tomatoes, 40 grams of ginger, 40 grams of broccoli, 40 grams of corn shoots, 40 grams of water chestnuts,

Main ingredients: 1 piece of mullet fish About 12 taels (approximately 480 grams), 1 orange, 2 tablespoons of black soybean paste, 1/2 tablespoon of minced garlic, 1 red pepper (diced), 2 green onions (diced), 1 tablespoon of oil.

Ingredients: Marinade: a little pepper, 1 teaspoon cornstarch.

Production process

(1) Remove the stems of the fresh mushrooms, cut into 1/2 depth with a knife, and press them with your hands to form a fan shape. Cut the mushrooms into plum shape. Cut cucumbers and carrots into 2cm sections and trim the edges into butterfly shapes. Peel tomatoes and cut into diamond-shaped slices. Peel the ginger and cut into sawtooth slices. Break the broccoli into small florets. Cut corn shoots into sections. The water chestnuts, bamboo shoots, and seaweed heads are all cut into balls. (2) Do not blanch all the main ingredients. 3>Put a little oil in the pot, heat it up, put in all the main ingredients, add chicken soup and seasonings and stir-fry, thicken with water starch, pour in oil and take it out of the pot

Dish Name: Chaiba Duck in Clear Soup

< p>Cuisine Hunan cuisine

Features: Rich in nutrients, moist and nutritious, and rich in fragrance

Ingredients: 1000 grams of fresh duck meat, 5 grams of green onions, 75 grams of cooked ham, 0.5 grams of pepper, water 75 grams of magnolia slices, 1 gram of MSG, 75 grams of steamed Daxiangru, 2 grams of refined salt, 50 grams of steamed green bamboo shoots

Ingredients: 1 amulet weighs about 12 taels (about 480 grams) , 1 orange, 2 tablespoons of grated black bean paste, 1/2 tablespoon of minced garlic, 1 red pepper (diced), 2 green onions (diced), 1 tablespoon of oil.

Ingredients: Marinade: a little pepper, 1 teaspoon cornstarch.

Production process

1. Boil the fresh duck meat, remove the thick and thin bones, cut it into 5 cm long and 0.7 cm square strips, remove the stems and wash them. net. Cut the cooked ham and magnolia slices into 5 cm long and 0.3 cm square shreds. Cut the green bamboo shoots into thick strips. 2. Take 4 duck strips, 2 pieces each of ham, magnolia slices, and fragrant rhubarb, for a total of 10 pieces, tie them tightly from the middle with green bamboo shoot silk, and tie them into the shape of small sticks, with a maximum of 24 pieces, and put them neatly. In the clay pot, add cooked lard, 1.5 grams of refined salt, and 250 grams of chicken broth, then add the removed duck bones, steam them in a cage for 40 minutes, take them out, remove the duck bones, pour the original soup into the wok, and flip the duck in a large soup bowl. inside. 3. In the wok containing the original duck soup, add 250 grams of chicken broth and bring to a boil. Skim off the foam. Add 0.5 grams of refined salt, MSG and green onions. Pour into a large soup bowl, sprinkle with pepper, and pour in the chicken. Oil is ready.

Note: Steam the duck over high heat for about 40 minutes, preferably soft and tender

The name of the dish is Haosi Baiye

Cuisine Hunan cuisine

Features The fish meat is fat and tender. The fish meat is tender and delicate. It is dipped in minced ginger and balsamic vinegar. It tastes delicious

Ingredients: 750 grams of raw beef louver, 15 grams of wet starch, 50 grams of magnolia slices, 1 gram of MSG, and dried red pepper. 1.5g mince, 3g refined salt, 50g beef broth, 2.5g sesame pickle, 10g green onion

Ingredients: 1 blackhead fish weighing about 12 taels (about 480g), 1 orange, Grind 2 tbsp black soy sauce, 1/2 tbsp minced garlic, 1 red pepper (diced), 2 green onions (diced), 1 tbsp oil.

Ingredients: Marinade: a little pepper, 1 teaspoon cornstarch.

Production process

1. Cut the raw beef louvers into 5 pieces, put them into a bucket, pour in boiling water and submerge them, stir them with a wooden stick for 3 minutes, take them out and put them aside. On the chopping board, rub off the black film on it, rinse it with clean water, boil it in a cold water pot for 1 hour, and remove it until it is 70% rotten. 2. Lay the beef louvers piece by piece on the drill board, remove the outer wall, cut into filaments about 5 cm long, put them into a bowl, mix them with 10 grams of yellow vinegar and 1 gram of refined salt, and rub them vigorously to remove the fishy smell. , then rinse with cold water and squeeze dry. 3. Cut the magnolia slices into segments slightly shorter than 0cm long. Take a small bowl, add beef broth, MSG, sesame oil, 10g yellow vinegar, green onion segments and warm starch and mix into gravy. 4. Set the wok over high heat, add tea oil, and cook until cooked. First stir-fry the shredded magnolia slices and minced dry pepper for a few times. Then add shredded beef louvers and 2 grams of refined salt, stir-fry until fragrant, and pour in the prepared juice. , stir-fry a few times and serve.

Dish name Braised turtle meat

Cuisine Hunan cuisine

Characteristics Nourishing yin and blood. Suitable for low-grade fever, hemoptysis, and hematochezia in patients with yin deficiency or blood deficiency

Ingredients: 1 turtle (250-500 grams), 60 grams of vegetable oil, 20 grams of rice wine, appropriate amounts of ginger, onion, pepper, rock sugar, and soy sauce

p>

Ingredients: 1 blackhead fish weighing about 12 taels (about 480 grams), 1 orange, 2 tablespoons of black soy sauce, 1/2 tablespoon of minced garlic, 1 red pepper (diced), 2 green onions Strips (cut into pieces), 1 tablespoon oil.

Ingredients: Marinade: a little pepper, 1 teaspoon cornstarch.

Production process

1. Put the turtle into a basin, heat the water (about 40℃), make it urinate, then chop off its head and feet and cut them open. Remove the shell and internal organs of the turtle, wash it, and cut the turtle meat into pieces. 2. Add vegetable oil to the pot, heat it up, add pieces of turtle meat, stir-fry repeatedly, add ginger, green onion, pepper, rock sugar and other seasonings, cook with soy sauce, rice wine, add appropriate amount of water, simmer over low heat until the turtle is cooked. Until the meat is rotten.

/p>

Ingredients: 1 2000g fat duck, 1.5g MSG, 50g sesame, 20 Sichuan peppercorns, 50g cooked pork fat, 1g Sichuan pepper powder, 10g cooked lean ham, 15g green onion, coriander 1

Ingredients: 1 mullet fish weighing about 12 taels (about 480 grams), 1 orange, 2 tablespoons of black soybean paste, 1/2 tablespoon of minced garlic, 1 red pepper (diced) , 2 green onions (diced), 1 tablespoon oil.

Ingredients: Marinade: a little pepper, 1 teaspoon cornstarch.

Production process

1. Marinate the duck with Shaoxing wine, refined salt, sugar, Sichuan peppercorns and chopped green onion and ginger for about 2 hours, steam it in a basket until it is 80% rotten, take it out and dry it When cool, first cut off the head, wings, and palms, then remove the bones from the duck body, remove the meat from the thick parts of the legs and breast, and cut into shreds. Cut ham into pieces. Cut the fat into thin strips. Put the eggs in a bowl, add flour, 10 grams of dry starch, and 50 grams of water to make a paste. Pick and wash the coriander. 2. Spread a layer of egg batter on the surface of the duck skin. Spread on a greased flat plate, put the fat pork shreds and duck meat shreds into the remaining egg batter, add MSG and mix well, spread evenly on the inside of the duck skin, deep-fry in oil until golden brown and remove. , put into a flat plate. 3. Beat the egg white until foamy, add 40 grams of dry starch, and mix thoroughly to form a snowflake paste. Spread over the duck noodles and sprinkle with sesame seeds and minced ham. Put peanut oil in the wok, heat it to 60% heat, put in the sesame duck and fry it, pour oil on top and fry until the bottom layer turns golden brown. Decant the oil, sprinkle with pepper powder, pour in sesame oil, remove and cut into pieces. Place 5cm long and 2cm wide strips neatly on the plate, surround them with coriander and serve.

The name of the dish is Chaiba Fish

Cuisine of Hunan cuisine

Characteristics: Pictographic dish, like a bundle of firewood, thick, tender and slightly spicy

Ingredients 200 grams of fresh fish, 75 grams of soaked mushrooms, 50 grams of winter bamboo shoots, 25 grams of cooked ham, appropriate amount of green garlic leaves, 25 grams of fresh ginger, 50 grams of lard, 2 cooking wines

Ingredients: 1 mullet fish The weight of the strips is about 12 taels (approximately 480 grams), 1 orange, 2 tablespoons of grated black beans, 1/2 tablespoon of minced garlic, 1 red pepper (diced), 2 green onions (diced), 1 tablespoon of oil.

Ingredients: Marinade: a little pepper, 1 teaspoon cornstarch.

Production process

(1) Cut the fish into 3 cm long thick shreds, add cooking wine, onion and ginger juice, salt and MSG to marinate.

Cut mushrooms, winter bamboo shoots, ham and ginger into thin strips. (2) Use green garlic leaves to bundle shredded ginger, shredded ham, shredded mushrooms, and shredded fish. Divide into 24 bundles. Cut both ends with a knife, put them into a bowl, add chicken soup, salt, MSG, onion and ginger. Steam the juice, lard, cooking wine, and pepper in a steamer, arrange them neatly, blanch the fish head and tail with water, and reset them. (3) Strain the ingredients for steaming fish, pour them into a pot and bring to a boil. Thicken with starch and pour oil on top of the fish.

The name of the dish is Zilong Tuopao

Cuisine Hunan cuisine

Features are fresh and delicious, tempting appetite

Ingredients: 500 grams of eel, 50g shredded winter bamboo shoots, 30g shredded red bell pepper, 10g shredded mushrooms, 10g each shredded onion and ginger, 3g coriander, 30g egg liquid

Ingredients: 1 piece of mullet weighs about 12 2 (about 480 grams), 1 orange, 2 tablespoons of black soy sauce, 1/2 tablespoon of minced garlic, 1 red pepper (diced), 2 green onions (diced), 1 tablespoon of oil.

Ingredients: Marinade: a little pepper, 1 teaspoon cornstarch.

Production process

(1) Peel the skin, bones and head of the eel, wash and eviscerate it and cut into 6 cm long strips, and sizing it with egg liquid and starch. (2) Heat the oil in a pan, add the shredded eel and remove it to control the oil. Oil the shredded winter bamboo shoots, bell peppers and shiitake mushrooms. (3) Leave some oil in the pot, add shredded onion and ginger and sauté until fragrant. Add eel, winter bamboo shoots, shiitake mushrooms, bell pepper shreds, salt, monosodium glutamate and cooking wine. Stir-fry evenly. Sprinkle in pepper, drizzle with sesame oil, and add coriander.

Dish name Hot and sour chicken

Cuisine Hunan cuisine

Features are fresh, salty and mellow, spicy and delicious

Ingredients: 250 grams of chicken leg meat, 50 grams of bell pepper, 2 grams of dried chili pepper, 2 grams of salt, 3 grams of soy sauce, 4 grams of vinegar, 2 grams of MSG, 3 grams of cooking wine, 10 grams of starch,

Ingredients: 1 mullet fish weighs approx. 12 taels (approximately 480 grams), 1 orange, 2 tbsp grated black beans, 1/2 tbsp minced garlic, 1 red pepper (diced), 2 green onions (diced), 1 tbsp oil.

Ingredients: Marinade: a little pepper, 1 teaspoon cornstarch.

Production process

(1) Remove the bones from the chicken legs, cut them into cubes with a knife, and sizing them with egg white liquid and starch. Cut bell pepper into cubes. Heat the oil in the pan, add the diced chicken and remove it to control the oil. (2) Leave the bottom oil in the pot, add dried chili peppers and saute until fragrant, add in diced chicken and seasonings and stir-fry. Pour in water, starch, oil and sesame oil into the pot.

Dish name Fresh fish and lettuce soup

Cuisine Hunan cuisine

Features outstanding umami flavor, especially good with rice

Ingredients: 100 grams of grass carp tail meat , 100 grams of lettuce, 5 grams of chicken powder, 5 grams of salt, appropriate amount of stock

Ingredients: 1 mullet fish weighing about 12 taels (about 480 grams), 1 orange, 2 tablespoons of black bean paste, 1/2 tablespoon minced garlic, 1 red pepper (diced), 2 green onions (diced), 1 tablespoon oil.

Ingredients: Marinade: a little pepper, 1 teaspoon cornstarch.

Production process

(1) Cut the top of the grass carp meat with a razor blade and gently loosen it. (2) Place the lettuce flat on the bottom of the soup bowl, and place the fish fillets on top of the lettuce. (3) Bring the soup stock to a boil, add chicken powder and salt and pour it into the soup bowl.

Dish Name Furong Crucian Carp

Cuisine Hunan Cuisine

Features: fresh and tender taste, melts in the mouth, a traditional Hunan dish

Ingredients Crucian Carp 2 750 grams of tail, 0.5 grams of pepper, 5 egg whites, 25 grams of green onions, 15 grams of cooked lean ham, 15 grams of ginger, 50 grams of Shaoxing wine, 250 grams of chicken broth, 5 grams of refined salt, 15 grams of chicken fat

Ingredients: 1 blackhead fish weighing about 12 taels (about 480 grams), 1 orange, 2 tablespoons of black soy sauce, 1/2 tablespoon of minced garlic, 1 red pepper (diced), 2 green onions ( diced), 1 tablespoon oil.

Ingredients: Marinade: a little pepper, 1 teaspoon cornstarch.

Production process

1. Remove the scales, gills, and internal organs of the crucian carp, wash it, cut off the head and tail of the crucian carp diagonally, put it into a plate together with the fish body, and add Shaoxing wine Put the chopped green onion and ginger into the steamer and take it out for 10 minutes. Keep the head, tail and original soup intact, and use a knife to remove the fish meat. 2. Beat the egg whites, add fish, chicken soup, fish stock, add refined salt, monosodium glutamate, and pepper and mix well. Put half into a soup bowl, steam until half cooked, take it out, pour the other half on top, and steam. When cooked, it is hibiscus crucian carp. At the same time, steam the fish head and tail. 3. Take out the hibiscus crucian carp and fish head and tail, place the two ends of the hibiscus crucian carp on the head and tail respectively, form a fish shape, sprinkle with minced ham, chopped green onion, and pour in chicken oil and serve. Note: Do not steam crucian carp for a long time. The time limit is 10 minutes. If the steaming time is too long, the meat will be dead and soft, difficult to separate, and the freshness will be lost.

Dish Name Glass Fresh Ink

Cuisine Hunan Cuisine

Features Delicious taste, salty and palatable.

Ingredients: 300 grams of fresh cuttlefish, 2 grams of salt, 2 grams of MSG, 1 gram of pepper, a little each of water starch and ginger juice, appropriate amounts of chicken broth, clear oil and chicken fat

Main Ingredients: 1 mullet fish weighing about 12 taels (about 480 grams), 1 orange, 2 tablespoons of black soybean paste, 1/2 tablespoon of minced garlic, 1 red pepper (diced), 2 green onions (diced), 1 tbsp oil.

Ingredients: Marinade: a little pepper, 1 teaspoon cornstarch.

Production process

(1) Cut the fresh cuttlefish into pieces about 10 cm long and 5 cm wide, cut with a cross cutter from 1/2, and change the remaining parts to After clamping the blade, cut into fish tail shapes. (2) Blanch the processed fish fillets in boiling water and place them on a plate. (3) Put clear oil, chicken soup, ginger juice, salt, MSG and pepper into a pot and bring to a boil. Add a little water starch to thicken the glass, drizzle with clear oil, pour the juice on the cuttlefish slices, and add a little chicken fat. (It can be used as decoration on the plate. When the main ingredients are blanched with water, roll them up slightly and take them out of the spoon. Use the knife to make the knife deep.

Dish Name: Breaded Chicken Cutlet

Cuisine Hunan Cuisine

p>

Features Crisp on the outside and tender on the inside, salty and delicious

Ingredients: 250 grams of chicken breast, 300 grams of bread crumbs, 2 grams of cooking wine, 3 grams of salt, 2 grams each of onion and ginger, and 6 egg liquids grams, 80 grams of oil, appropriate amount of dry starch

Ingredients: 1 mullet weighing about 12 taels (about 480 grams), 1 orange, 2 tablespoons of black soybean paste, 1/2 tablespoon of minced garlic. , 1 red pepper (diced), 2 green onions (diced), 1 tablespoon oil

Ingredients: a little pepper, 1 teaspoon cornstarch. Production process

(1) Cut the chicken breast in the middle, slice it with a knife on both sides, marinate it with salt, cooking wine, onion and ginger slices for about 30 minutes, and add egg liquid, dry starch, and bread crumbs to each piece. , press until firm. (2) Heat the oil until it is 80% hot, add the processed chicken steak, remove the residue until golden brown, and put it on a plate.

Dish Name: Spicy Dog Meat

Cuisine Hunan cuisine

Characteristics: bright color, slightly spicy taste, soft meat

Ingredients: 500g pure dog meat, 50g pepper, 3g Sichuan pepper, 20g garlic, 50g oil , 25 grams of soy sauce, a little each of salt and MSG, 15 grams of cooking wine,

Ingredients: 1 blackhead fish weighing about 12 taels (about 480 grams), 1 orange, 2 tablespoons of black bean paste, garlic 1/2 tbsp minced garlic, 1 red pepper (diced), 2 green onions (diced), 1 tbsp oil.

Ingredients: Marinade: a little pepper, 1 tsp cornstarch.

p>

Production process

(1) Boil the dog meat until cooked, let it cool and cut into 2 cm square pieces. Add garlic slices and dried chilies to the oil and sauté until fragrant, add the dog meat, add oil, cooking wine, soy sauce, MSG, and chicken stock and simmer over low heat until the juice is reduced, pour in the oil, cooking wine, add minced Sichuan peppercorns, and remove from the pot (3). Put a little oil in the pot, stir-fry Jianchang, add salt and MSG, and put it in the center of the plate

Dish name: shredded squid pork

Cuisine Hunan cuisine

Features Fresh color and delicious taste

Ingredients: 150g squid, 100g pork shreds, 30g bell pepper shreds, 30g winter bamboo shoot shreds, 2g salt, 2g MSG, 3g soy sauce, 5g cooking wine, oil 30 grams,

Ingredients: 1 mullet fish weighing about 12 taels (about 480 grams), 1 orange, 2 tablespoons of black soybean paste, 1/2 tablespoon of minced garlic, 1 red pepper (cut into pieces) diced), 2 green onions (diced), 1 tablespoon oil.

Ingredients: Marinade: a little pepper, 1 teaspoon cornstarch.

Preparation process

<. p> (1) Cut the squid into shreds and blanch them in boiling water. Starch the pork shreds with starch. (2) Heat the oil in a pan and add the pork shreds to control the oil. (3) Leave the bottom oil in the pot, add shredded squid and pork, add ingredients, stir-fry with seasonings, thicken with water starch, drizzle with oil, and take out the pot with sesame oil.

Dish Name Colorful Fresh Shells

Cuisine Hunan Cuisine

Characteristics: beautiful color and delicious taste

Ingredients: 300 grams of fresh clams, 20 carrot balls grams, 20 grams of cucumber balls, 20 grams of straw mushrooms, 5 grams of shiitake mushrooms, 2 grams of salt, 3 grams of MSG, 5 grams of cooking wine, 2 grams of pepper, appropriate amount of starch and oil.

Ingredients: 1 mullet fish weighing about 12 taels (about 480 grams), 1 orange, 2 tablespoons of black soy sauce, 1/2 tablespoon of minced garlic, 1 red pepper (diced), 2 green onions (diced), 1 oil spoon.

Ingredients: Marinade: a little pepper, 1 teaspoon cornstarch.

Production process

(1) Blanch the cucumber balls, straw mushrooms and shiitake mushrooms with boiling water, and sizing the fresh clams with starch. (2) Heat the pot and add oil. Heat up and slide the fresh clams through. (3) Leave the bottom oil in the pot, add all the main ingredients, salt, monosodium glutamate, cooking wine and pepper, stir-fry, pour a little water starch to thicken, pour in oil and remove from the pot.

Dish name: Hot and sour clams

Cuisine Hunan cuisine

Characteristics: Beautiful color, red and white, sour and spicy, crispy and fragrant

Ingredients: 400g water-cooked beef clams , 50 grams of kimchi (radish), 10 grams of dried chili, 20 grams of minced coriander, 10 grams of cooking wine, 20 grams of white vinegar, 5 grams of sesame oil

Main ingredients: 1 mullet fish weighs about 12 taels (approx. 480g), 1 orange, 2 tbsp grated black bean paste, 1/2 tbsp minced garlic, 1 red pepper (diced), 2 green onions (diced), 1 tbsp oil.

Ingredients: Marinade: a little pepper, 1 teaspoon cornstarch.

Production process

(1) Wash and shred the beef louvers, put water and a little salt in a pot and bring to a boil, blanch the louvers and drain the water. (2) Heat up the oil in a pot, add dried chili peppers, pickles, beef louvers, cooking wine, vinegar, salt, monosodium glutamate, and chicken stock and stir-fry evenly, thicken the sauce, drizzle with sesame oil, and sprinkle with minced coriander and serve.

Dish Name: Sauce Elbows

Cuisine Hunan Cuisine

Characteristics: bright red color, rotten meat with fragrant flavor, slightly salty and sweet, fat but not greasy

Main ingredients: 1 pork elbow (weighing about 750 grams). Seasoning: 50 grams of marinade, 1.5 grams of refined salt.

Ingredients: 1 blackhead fish weighing about 12 taels (about 480 grams), 1 orange, 2 tablespoons of black soybean paste, 1/2 tablespoon of minced garlic, 1 red pepper (diced), 2 green onions (diced), 1 tablespoon oil.

Ingredients: Marinade: a little pepper, 1 teaspoon cornstarch.

Production process

1. Remove all the bone from the pig’s front elbow and cut it into a semicircle with a knife. Use a soldering iron to remove the remaining hair on the elbow skin, soak it in clean water for 10 minutes, and then scrape it clean. Then cut the knife on the meat side of the elbow. 2. Put 1000 grams of cold water in the pot, cook the elbows until they are cooked, take them out, transfer them to the brine pot, and cook over medium heat until they are 80% tender. 3. Put the boiled elbow into a bowl, then take 50 grams of the marinade in the brine pot, add refined salt and mix well, pour it on the elbow, steam it in a basket and serve

Dish Name: Black Pepper Shredded pork

Cuisine Hunan cuisine

Characteristics: bright red color, strong spicy flavor

Ingredients: 200g lean pork, 50g bell pepper, 50g winter bamboo shoots, 30g tempeh grams, 5 grams of dried chili pepper, 20 grams of egg liquid, 25 grams of soy sauce, 10 grams of cooking wine

Main ingredients: 1 mullet fish weighing about 12 taels (about 480 grams), 1 orange, 2 black soybeans tablespoon, 1/2 tablespoon minced garlic, 1 red pepper (diced), 2 green onions (diced), 1 tablespoon oil.

Ingredients: Marinade: a little pepper, 1 teaspoon cornstarch.

Production process

(1) Cut the pork into shreds, add soy sauce, cooking wine, egg liquid, and water starch for sizing. Cut the winter bamboo shoots and bell pepper into shreds, mince the dried chili pepper, wash and cut the black bean into cubes. (2) Heat the pan, add oil, and heat until it is 70% hot. Smooth the meat into pieces and control the oil. Blanch shredded winter bamboo shoots in boiling water. (3) Leave the bottom oil in the pot, add tempeh, minced chili peppers, and diced green onions, stir-fry until fragrant, add shredded winter bamboo shoots and shredded pork, add cooking wine, salt, MSG, soy sauce, and chicken stock, thicken with water starch, add shredded bell peppers, stir-fry, and drain Remove the oil from the pan.

Dish name: Dong'an Chicken

Cuisine: Hunan cuisine

Features: Light yellow color, spicy, sour and salty.

Ingredients: 1 tender hen (weighing about 750g,) 25g red bell pepper, 25g shredded green onion, 25g shredded ginger, more than 20 Sichuan peppercorns, 90g peanut oil, MSG

< p>Ingredients: 1 blackhead fish weighing about 12 taels (about 480 grams), 1 orange, 2 tablespoons of grated black beans, 1/2 tablespoon of minced garlic, 1 red pepper (diced), 2 green onions (cut into pieces) grains), 1 tablespoon oil.

Ingredients: Marinade: a little pepper, 1 teaspoon cornstarch.

Production process

(1) Wash the eviscerated chicken, put it in a pot and cook until there is no raw blood, take it out, let it cool, remove all the chicken bones, and cut it into 4 cm Long, 1cm wide strips, starched with wet starch. Remove the seeds from the bell pepper and cut into long strips. Mince the dried chili pepper and old garlic, and smash the flowers. (2) Heat oil in the pot, add dried chili peppers and stir-fry for a while, then add shredded onions, ginger, bell pepper shreds, minced garlic, and Sichuan peppercorns, stir-fry together, add chicken strips and stir-fry, add MSG, salt, vinegar and a little Chicken soup, cover the pot and simmer for 10 minutes, thicken with water starch, drizzle with sesame oil, and serve on a plate.

Dish Name: Dragon and Phoenix Grape Pearls

Cuisine: Hunan Cuisine

Features: Pleasant color and delicious taste. < /p>

Ingredients: 1 blackhead fish weighing about 12 taels (about 480 grams), 1 orange, 2 tablespoons of black soy sauce, 1/2 tablespoon of minced garlic, 1 red pepper (diced), green onion 2 strips (diced), 1 tablespoon oil.

Ingredients: Marinade: a little pepper, 1 teaspoon cornstarch.

Production process

(1) Puree chicken and grass carp meat separately, add egg liquid, starch, onion, ginger juice, salt and MSG for seasoning. (2) Take the green juice from the rapeseed, add it to the fish paste and mix well. Add chicken puree to dark soy sauce and mix well. (3) After boiling the water, pour the two kinds of puree into balls as big as chestnuts and take them out when they float. (4) Heat the pot, pour the vegetable juice, add a little salt, thicken it with water starch to form a glass gravy, add the fish balls, drizzle with oil and take it out of the pot. (5) Heat up a little oil in the pot, add tomato sauce, add sugar, white vinegar, and water starch to thicken the sauce, add chicken balls, and drizzle with oil. (6) Arrange the two prepared meatballs on the plate in the shape of grape clusters. Features: Pleasant color and delicious taste.

The name of the dish is Kaiping Mandarin Fish

Cuisine Hunan cuisine

Features are diverse, colorful but not messy, rich in taste, fresh and delicious

Ingredients: 250 grams of mandarin fish meat, 12 quail eggs, 100 grams of cooked ham, 50 grams of mixed bone soup, 100 grams of winter bamboo shoots, 2 egg whites, 20 spinach hearts, 15 grams of ginger, and 3 red and green cherries each ,

Ingredients: 1 blackhead fish weighing about 12 taels (about 480 grams), 1 orange, 2 tablespoons of black beans, 1/2 tablespoon of minced garlic, 1 red pepper (diced) , 2 green onions (diced), 1 tablespoon oil.

Ingredients: Marinade: a little pepper, 1 teaspoon cornstarch.

Production process

1. Cut the fish into 0.5 cm thick and 7 cm long shreds, cut the winter bamboo shoots and ham into 3 cm long shreds, and add 75 grams of green onions in boiling water. Passed by. In addition, smash the remaining green onion and ginger, add Shaoxing wine and 1 gram of refined salt, mix well and squeeze out the juice, add MSG, pour it into the shredded fish and marinate for about 8 minutes. Then, mix the egg white and dry starch thoroughly. Add fish shreds and slurry. 2. Cut the cherries in half, pound the quail eggs one by one into a spoon of 12 pieces of National Defense University greased with cooked lard, and pick and wash the coriander. Then, embed half a cherry in a spoon filled with quail eggs, add a few coriander leaves to form a bird screen shape, steam it in a cage for 10 minutes until cooked, and put it in a cage to keep warm. Mix mixed bone soup, sesame oil, and wet powder into juice. 3. Arrange the boiled green onion roots straight on the plate, place 2 shredded hams, 2 shredded fish, and 2 shredded winter bamboo shoots horizontally on the plate, and tie them into 20 bundles in the shape of firewood sticks. 4. Set the wok over high heat, add cooked lard and bring to a boil, add bundled firewood and mandarin fish, sauté the mandarin fish until cooked, pour into the colander and filter the oil. Then, take out the steamed quail eggs and place them on one end of a long plate to form a sparrow screen; put the fish in the center of the plate to make the sparrow body; then place a sparrow head carved from chicken cake on the front end. Put the wok on the fire, add the mixed juice and boil it into a thin gravy, pour it evenly on the mandarin fish and serve.