Let me introduce two special delicacies from my hometown!

The first course: Mao's Braised Pork When talking about Hunan cuisine, the first thing that comes to mind is Mao's Braised Pork. Last time I passed through Changsha, I went to try it. The braised pork was as agate-like, and it trembled when I pinched it with chopsticks. It was fat but not fat.

It's greasy, fragrant but not woody, melts in your mouth, and really satiates your cravings.

1. When making braised pork, you must use this three-layered high-quality pork belly.

Use an airbrush to do laser hair removal, shave it again, and wash it off.

Cut it into large pieces of meat measuring four centimeters square and eat it at Caizhuangzui.

Put the cut meat into a pot with cold water, pour in 50 cents of cooking wine, cook for about two or three minutes, and then take it out of the pot.

Rinse with clean water and set aside to drain.

2. Heat a large amount of oil in a pot. When the oil temperature is 50% hot, pour in the meat pieces. Be sure to drain the water before adding it to the pot, otherwise it will fry.

Stir frequently over medium-low heat to get all the oil out of the fat. Fry until slightly browned and remove from the pan. Set aside.

3. Heat oil in a pot, add onion, garlic and ginger slices and sauté until fragrant. Pour the pork belly in. The braised pork dish itself still tastes like meat.

There should not be too much aniseed, two star anise, a few bay leaves, a piece of galangal, and a piece of cinnamon are enough. Stir out the aroma of the ingredients, then add a few dried chili peppers to enhance the flavor, and scoop in a spoonful of sugar color (the sugar color is my color)

(cooked in advance), stir the color evenly, pour a can of beer along the edge of the pot, add a little salt to increase the base flavor, and then scoop in a few spoons of water.

4. After the fire comes to a boil, transfer it to the casserole, simmer over low heat until the heat becomes natural.

Look at the effect of simmering this for an hour, it’s shiny and oily.

At this time, pick out the aniseed ingredients, the soup at the bottom of the pot will become sticky, and the meat will be cooked until shiny, then it is ready to be taken out of the pot.

The second course: Fish head with chopped pepper. Fish head with chopped pepper is a traditional Hunan dish. It is said to have originated during the Yongzheng period. The fiery red chopped pepper is covered with white and tender fish head meat. It is rich in flavor and tender in taste, spicy and delicious. It is very delicious.

tasty.

1. Take a fresh fish head, split it from the top of the head, scrape off the black membrane, turn the fish head over, make a few cuts on the fish meat, chop the fish head a few times, it will taste better when marinated.

Wash the fish head and marinate it.

Flatten the ginger, cut it into minced pieces, rub the green onion vigorously to get the green onion juice, and apply it on the fish head.

Another 50 cents worth of cooking wine to remove the fishy smell.

Chop minced garlic, minced ginger, and a few wild peppers into fine pieces. Prepare 200 grams of minced pepper sauce. Pour it into a grate and squeeze out the juice inside.

2. Then boil half a pot of water, pour in the chopped chili sauce, and quickly blanch the water.

Remove the dryness and saltiness of the chili sauce.

For those with heavier tastes, this step can be omitted.

3. Pour some more oil into the pot. When the oil temperature is 50% hot, add minced ginger, garlic and wild pepper, stir-fry over medium heat to remove the moisture, then add chopped pepper and stir-fry together, stir-fry the chopped pepper sauce.

Stir-fry until fragrant, then add chicken powder, pepper, stir the seasonings and turn off the heat.

4. Put the marinated fish head on a larger plate, evenly pour the fried minced pepper sauce, and then steam it in the pot.

After the pot is filled with air, place the chopped pepper fish head on the grate and steam over medium heat for 15 minutes.

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