The first dish (steamed fat fish) Ingredients: fat fish (other fish heads can also be used) Seasoning: millet pepper, chopped pepper, cooking wine, shredded ginger, Chili oil and salt. Practice: 1, fat fish cut off and washed, marinated with soy sauce, cooking wine, shredded ginger and Chili oil for about half an hour, remember not to. 2. Put the fish head on the plate, chop the millet pepper and chopped pepper separately and spread them on the fish head, and put them in a steamer for ten minutes. The first dish (boiled snail with spicy wine) Ingredients: snail, sliced onion, minced garlic, green onion and green and red pepper (green and red peppers are used for ornament, so it's okay if you don't put them, and the spicy taste doesn't come from here) Seasoning: Of course, you should put some spices, that is, cinnamon, pepper, star anise, bean paste and carved wine. I use spicy bean paste, or I can use ordinary bean paste. Carved wine is my personal preference, and yellow wine and white wine can be put, which I like. Practice of boiling snails with spicy wine: 1 Saute the minced ginger and garlic with oil. If you want to stimulate, you can put red little finger pepper. 2 put some water, then add pepper, star anise and cinnamon. Cook on slow fire for 10 minutes, mainly to make the spices taste. You can add bean paste and carved wine. Pay attention to the amount of bean paste when you put it. It can be salty, but don't overdo it. The carved wine is generous. I poured half a bottle. In the final analysis, it is my personal preference. When the water is boiling, you can put the snail, and cook it for 3 or 4 minutes. If it is too long, the snail will get old. Finally, add onion and green pepper, and add some sugar, chicken essence and soy sauce to taste. You're done. 3. The first dish (Hunan cuisine purple oil ginger) Ingredients: tender ginger seasoning: salt, soy sauce Hunan cuisine purple oil ginger practice: 1 Be sure to choose tender ginger and clean the buds on the skin; 2 wash and slice; 3 sprinkle a small amount of salt to marinate, not too much, mainly to marinate excess water; 4 marinate for at least one hour, or overnight, and then wash it with cold boiled water to dry it; Take a clean oil-free glass bottle, put ginger slices on it, cover it with soy sauce, and refrigerate it in the refrigerator. You can eat it the next day! The first dish (fried pork with white pepper) Ingredients: shredded pork with white pepper seasoning: garlic, green onions, soy sauce, chicken essence, fried pork with white pepper Practice: 1, after heating oil in the pot, add garlic and saute until fragrant. 2. Add shredded pork and stir-fry until it is slightly cooked, and add a little soy sauce. Pour in the white pepper and stir fry. 3. Finally, add the green onion and chicken essence to taste, and you can get the fifth dish (steamed towel gourd with Hunan flavor). Ingredients: 2 pieces of towel gourd seasoning: chopped green onion 1 tablespoon of vermicelli, a small bundle (about 50g) of chopped pepper 1 00g of cooking wine 1 teaspoon of oil consumption 1 teaspoon of sugar. Steamed loofah with spoon of Hunan flavor: 1. Soak the vermicelli in cold water in advance for later use, peel the loofah and cut it into pieces, and immerse it in cold water to prevent oxidation and blackening. 2. Pour oil into the pot, add chopped green onion and chopped pepper until it is 50-60% hot, stir-fry until fragrant. At this time, add cooking wine, oil consumption and white sugar, and turn off the fire for later use. 3. Put the soaked vermicelli into a plate, spread the towel gourd pieces, and then put the chopped peppers just fried on it. 4. Steam in boiling water 10 minute. The fifth dish (golden pork hand king) Ingredients: pork hand1000g seasoning: 5g of star anise and cinnamon, and salad oil/kloc-0. White sugar100g, spicy girl 20g, Huatuo powder 3g (that is, Huatuo brand spiced powder, which can be replaced by other brands), soup1000g gold medal pork hand king's practice: l, the pork hand is shaved and cut into two halves, scraped and washed, and then blanched for later use, and the white sugar is boiled into a sugar color. 2. Put salad oil on the fire, heat it to 50%, add ginger, star anise, cinnamon and spicy girl in turn, stir-fry until fragrant, add broth, then add sugar, Huatuo powder, refined salt and monosodium glutamate to taste, pour them into a casserole, put the pig's hands in, and simmer with slow fire for about 1 hour until the red meat is rotten. The first dish (Xiangxi bandit duck) ingredients: grass duck 1 only 1 500g, carrot 20g, seasoning: spices (2g star anise, 5g cinnamon, 5g pepper, 3g fennel), 20g ginger, garlic10g, 20g bean paste. Coriander 1 0g, chili powder 5g, salad oil 50g. Practice of Xiangxi bandit duck: 1, wash the duck, chop it into 4cm long strips, blanch it in boiling water1min, and take it out. Dice carrots, blanch them and take them out. 2. Heat the base oil in the pan to 60% heat, add the bean paste, ginger and spices to stir-fry over high heat, add the dried Chili and duck pieces to stir-fry over high heat 10 minute, then add the soy sauce to stir-fry until the color is the highest, add the beer to boil over high heat, and pour it into a pressure cooker to press it for 8 minutes. 3. Add base oil to the pan, stir-fry ginger, minced garlic and chili powder, stir-fry the pressed duck pieces for 1 min, stir-fry the monosodium glutamate, salt and carrot pieces evenly, and mix the parsley pieces evenly when taking out of the pan. The first dish (Hunan small fried meat) Ingredients: pork front leg meat green pepper garlic seasoning: salt, soy sauce, chicken essence, oil Hunan small fried meat practice: 1, choose the spicy green pepper to cut the hob, pork front leg meat is divided into fat and thin slices, garlic slices. 2. Stir-fry garlic slices, green pepper slices and fat slices in hot oil, and stir-fry until the surface of green pepper is slightly tiger skin-like. Add the sliced meat, add salt, soy sauce, soy sauce and chicken essence, and stir-fry quickly. The first dish (fried bacon with red bean curd) ingredients: dried bean curd, bacon, green garlic seasoning: dried pepper, pepper, red oil, sugar, salt, chicken powder, soy sauce, onion, ginger, garlic and red bean curd fried bacon practice: 1, dried bean curd, sliced bacon, and chopped green garlic for use. 2. Add pepper to fry until fragrant, add dried pepper to fry until red oil, add onion, ginger and garlic to saute until fragrant, and add bacon to stir fry until bacon is slightly curled. 3, add dried beans and stir fry, add red oil, sugar, salt, soy sauce to taste. 4. Add the green garlic, stir-fry the red oil until the green garlic is cut off, and season with chicken powder. ⒑ The ingredients for the first dish (bitter gourd with plum) are: 200g bitter gourd, 200g dried plum, seasoning: salt10g, sugar10g, and 50g clear water. Practice: 1. Wash bitter gourd, cut it open, remove the seeds, cut it into small pieces, and blanch it with 7% hot oil first. 2. Soak the dried prunes, wash them, chop them, fry them with 3 tablespoons of oil first, then add bitter gourd, add salt and sugar to taste, add water to boil them, and change them to a small fire to taste. 3. When the soup is almost dry, thicken it and stir well to serve the fifth dish (scrambled eggs with onion). Ingredients: 4 eggs, onion 1 piece (about 1 50g), 80g of ham seasoning: half a teaspoon of salt, appropriate amount of soy sauce and sesame oil, and a little onion scrambled eggs with pepper. Practice: Peel the onion, wash it and cut it into grains; Rinse the ham and cut it into filaments or powder for later use. 2, put a small amount of oil in the wok, after heating, stir-fry the onion for a while and shovel it out; After cooling, pour it into the egg liquid with ham and mix well. 3. Divide the mixture into two parts, stir-fry each part with 2 tablespoons of oil and serve, and pour in appropriate amount of soy sauce and sesame oil. When scrambled eggs, pay attention to the hot oil; If you want the ham to smell better, you can fry it with onion. 5. The first dish (Xiangxi Sour Meat) Ingredients: pork (fat) 750g, green garlic 25g, seasoning: pepper (red, sharp and dried) 1 5g peanut oil 50g Xiangxi Sour Meat Practice:1Scald the fat pork, scrape it clean, filter off the water and cut it into 7cm long,1. 2. Marinate the meat with refined salt15g and pepper powder 7g for 5h; 3 Add corn flour100g and refined salt15g and mix well with pork; 4. Mix all seasonings with pork, put them in a sealed jar and marinate for 15 days to get sour meat; 5. Put the cornmeal stick to the sour meat in a porcelain dish; 6 Cut the sour meat into pieces 5 cm long, 3 cm wide and 0.7 cm thick; 7. Cut dried red pepper into fine powder; 8 green garlic is cut into 3 cm long pieces; 9 Put the wok on a strong fire, add peanut oil and burn it to 60% heat. First, stir-fry the sour meat and dried pepper for 2 minutes. 10 when the sour meat oozes oil, put it on the side of the pot with a spoon, fry the corn flour into yellow, and then merge it with the sour meat; 1 1 Add 200ml of meat broth and stew for 2 minutes. When the broth is slightly dry, add green garlic and stir-fry for a few times, and then serve.