The name of the dish is Braised Turtle Meat Dishes, which is a Hunan cuisine feature that nourishes yin and nourishes 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. Production process: 1. Put the turtle in a basin.

Heat water (about 40℃) to make it urinate, then chop off its head and feet, cut them open, remove the turtle shell and internal organs, wash them, 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.

Name of the dish: Hunan Cuisine Features: Fat and tender fish meat, dipped in minced ginger and balsamic vinegar, delicious taste Ingredients: 750g of raw beef louver, 15g of wet starch, 50g of magnolia slices, 1g of MSG, dried red pepper

1.5 grams of beef broth, 3 grams of refined salt, 50 grams of beef broth, 2.5 grams of pickled sesame seeds, and 10 grams of green onions. Production process: 1. Cut the raw beef louvers into 5 pieces, put them in a bucket, pour in boiling water, and immerse them with a wooden stick.

Stir for 3 minutes, take it out and put it on the chopping board, rub it hard to remove the black film on it, rinse it with clean water, boil it in a cold water pot for 1 hour, and take it out 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 and add beef broth, monosodium glutamate, sesame oil, 10g yellow vinegar, scallions and warm starch to make a thick soup.

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.

Name of the dish: Clear Soup Chaiba Duck Cuisine, Hunan Cuisine Features: Rich in nutrients, moisturizing, and fragrant. Ingredients: 1000 grams of fresh duck meat, 5 grams of green onions, 75 grams of cooked ham, 0.5 grams of pepper, 75 grams of magnolia slices, 1 gram of MSG, water

75 grams of Fa Da Xiang Ru, 2 grams of refined salt, 50 grams of water-cooked green bamboo shoots. Production process 1. Boil the fresh duck meat, remove the thick and thin bones, cut into 5 cm long and 0.7 cm square strips, remove the water-cooked Da Xiang Ru

Wash the pedicle.

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 in 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. Stir-fried assorted vegetables are the best dishes. Hunan cuisine features beautiful color, fragrant and slightly spicy taste. Ingredients: 40 grams of fresh mushrooms, 40 grams of shiitake mushrooms, and 40 grams of cucumber.

, 40g carrots, 40g tomatoes, 40g ginger, 40g broccoli, 40g corn shoots, 40g water chestnuts, production process (1) Remove the stems of fresh mushrooms, cut into 1/2 depth with a knife, and press it with your hands

Into 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 pan, heat it up, add all the main ingredients, add chicken stock and seasonings and stir-fry, thicken with water starch, pour oil and fry the dish. The famous eight-piece cuisine is Hunan cuisine. It is golden in color, crispy on the outside and tender on the inside, salty and fresh.

Delicious, the best ingredients to go with wine: 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 production process

1. Fry the peanuts with salt, peel and chop into pieces, 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, add them into the oil pan and fry until they become 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.