Ingredients: fish head, chopped pepper, ginger, onion, monosodium glutamate, sugar, salt and red oil.

Practice:

1. First, treat the ingredients, cut the fish head in half after cleaning, and chop the red pepper. You can also directly buy the chopped pepper, mince ginger, mince chopped green onion and mince garlic.

2, put the fish head in a bowl, and then put a layer of cooking oil, put some cooking wine to fishy, and then spread the Jiang Mo, minced garlic and chopped pepper evenly on the fish head.

3. Boil the water from the pot. After the water is boiled, put the fish head in and steam it for about ten minutes.

4. Take out the steamed fish head, boil the oil again, and pour it on the fish head after the oil is hot.

Second, spicy crayfish

Ingredients: lobster, ginger, salt, chicken essence, cooking wine, vinegar, soy sauce, soy sauce, bean paste, chicken essence, black pepper, pepper, shallot, star anise, cinnamon, ginkgo, pepper and Chili oil.

Practice:

1. Treat the bought lobster, cut off the long whiskers and feet, and then remove the shrimp line and clean it.

2. Boil the water from the pot, pour the shrimp into the water, and fish it out for cold water after 5 minutes.

3, go to the sharp weapon ginger slices and shallots for spare, and prepare the above spices and ingredients.

4. Cook the oil from the pan. After the oil is hot, add the pepper, pepper, ginger and bean paste to stir fry, and then pour the spices in and stir fry.

5. After a while, add lobster and stir fry, then add water and start cooking.

6. When the lobster water is half burned, add salt, chicken essence, soy sauce, soy sauce and pepper to taste. Finally, the juice can be cooked.

Third, braised pork with plum vegetables

Ingredients: pork belly, dried plum, rice wine, soy sauce, ginger, scallions, shallots, Chili powder and salt.

Practice:

1, the pork bought is boiled first, and the pork is boiled with green onions, ginger and rice wine for about 30 minutes.

2. After the pork is cooked, pick it up and use paper towels or kitchen absorbent paper to absorb the water.

3. Color the pork before frying, dip it in soy sauce and soy sauce with a brush, evenly spread it on pork, and then brush a layer of honey to make it taste better.

4. Cook the oil from the pan. When the oil temperature is 60% hot, add the pork and start frying. After frying for a while, turn it over and continue frying. Take it out and let it cool.

5. Cut the pork into pieces of uniform size and put them neatly in a bowl.

6. Cook the oil in the pan, stir-fry the dried plum, add some soy sauce, oyster sauce and salt to taste, then put it on the braised pork and press it with a spoon.

7. Prepare a pressure cooker, put the braised pork with plum vegetables in it, and steam it for 20 minutes after SAIC.

8. Take out the braised pork with plum vegetables and put it upside down in a bigger bowl. If you like thick soup, you can add water starch and pour it on the braised pork, and the delicious food will be made.

Fourth, steamed bacon

Ingredients: bacon, spicy chicken, bacon, shredded ginger, chopped pepper, lobster sauce, chopped green onion,

Practice:

1, after cleaning all three kinds of preserved meat, cut it into pieces you want, and then boil it in the pot and take it out.

2. Put these three ingredients evenly on the plate, add ginger, chopped pepper and lobster sauce to increase the flavor, and steam on the pot for half an hour.

3. Then take out the bacon and steam it, sprinkle with chopped green onion or coriander to decorate it, and you can eat it!

V. Family photo

Ingredients: pig bones, chicken skeleton, cooking wine, ginger, onion, meatballs, quail eggs, ham slices, egg dumplings, Flammulina velutipes, red dates and medlar.

Practice:

1, boil water, add pork bones and chicken skeleton, add ginger slices and cooking wine to remove fishy smell.

2. After blanching, take it out and rinse it, and then stew it in warm water for two hours.

3. After stewing for two hours, remove the pig bones and chicken bones. Do not add meatballs, egg dumplings, quail eggs and other ingredients to the soup.

4. When the ingredients are cooked, add salt and pepper to taste and serve.

Six, braised fish

Ingredients: bream, cooking wine, ginger, bean paste, onion, ginger and garlic, millet spicy, soy sauce, chicken essence and chopped green onion.

Practice:

1, after the bought bream is cleaned, put flower knives on both sides of the fish body and marinate it with salt and cooking wine 15 minutes.

2. Boil the oil from the pot, and put more oil. First, put the ginger slices in, then put the fish down for frying. After setting, turn over and continue frying. After both sides are golden, remove the oil control.

3. Leave some base oil in the pot, add onion, ginger and garlic, and then add the bean paste to saute for a while. If it is spicy, you can also add millet spicy, and then add water to boil it.

4. After the water is boiled, put the fried fish in, add soy sauce, chicken essence and salt to taste, and when the soup is almost dry, you can eat it out of the pot.

Seven, braised trotters

Ingredients: trotters, dried peppers, onions, ginger, soy sauce, soy sauce, oyster sauce, salt and rock sugar.

Practice:

1, after the pig's trotters are burned clean, put them in a pot with cold water for two minutes, and then take them out and clean them.

2. Heat oil from the pan, add onion and ginger, stir-fry dried peppers, then pour pig's trotters and stir-fry until the fragrance comes out, add appropriate amount of soy sauce to flavor and continue to stir-fry, stir-fry soy sauce and add appropriate amount of water to start stewing.

3. After adding water, put the rock sugar and stew together in the pot. It is better to use a pressure cooker, which is faster.

4. When the soup is thick, pour in some soy sauce and color it, then sprinkle a few crystal sugar to melt it, and you can collect the juice on fire and serve it.

Eight, crab roe vermicelli pot

Ingredients: vermicelli, crab powder, shrimp, minced meat, garlic, oyster sauce and salt.

Practice:

1, the vermicelli is soaked in warm water two hours in advance.

2. Cut garlic into minced garlic.

3. Heat oil from the pan, add minced garlic, minced shrimps and crab powder and stir-fry evenly. After a while, pour the vermicelli in and stir-fry with low fire to prevent the pan from sticking.

4. After the vermicelli is fried, add oyster sauce and a little salt to taste, and finally sprinkle with chopped green onion to make it perfect!

Nine, cold folded ear root

Ingredients: broken ear root, salt, Chili oil, millet spicy, aged vinegar.

Practice:

1, and the root of the ear is rather fishy, so you need to grab it with salt and let it stand 1 hour.

2. Wash the ear root and put it on a plate for later use.

3, adjust a soul juice, add two tablespoons of balsamic vinegar, appropriate amount of millet spicy and Chili oil, stir it and pour it into the roots of broken ears to enjoy.

Ten, cold preserved eggs

Ingredients: preserved eggs, millet spicy, sesame oil, soy sauce, balsamic vinegar, garlic and sugar.

Practice:

1, peel off the shell of the preserved egg and clean it. In order to make the preserved egg intact and not broken, cut the preserved egg into four pieces with a thin thread and put it neatly in a bowl.

2. Cut the millet spicy, mince the garlic, put it in a bowl, add white sugar to the bowl, soy sauce, balsamic vinegar to taste, and finally put the sesame oil and mix well.

3. Pour the adjusted juice on the preserved eggs, add chopped green onion and coriander according to personal taste, and serve the appetizing cold salad.

The above ten classic dishes of Hunan flavor have been sorted out for everyone, and the ingredients and brief steps have been typed on them, so please save them for your favorite friends.