Introduce two special cuisines in my hometown!

the first one: braised pork in Mao Shi

When talking about Hunan cuisine, the first thing that comes to mind is braised pork in Mao Shi. Last time I passed through Changsha, I went to taste it specially. The braised pork like agate trembled with chopsticks, which was fat but not greasy, fragrant but not firewood, and melted in the mouth. It was really satisfying.

1. To cook braised pork, you have to use this fine pork belly with five flowers and three layers. Make a laser hair removal with a spray gun, shave it again and wash it.

cut into this big piece of meat four centimeters square and eat it.

Cut the meat, put it in the pot with cold water, add 5 cents of cooking wine, cook it for about two or three minutes, and then take it out of the pot.

rinse with clear water and drain.

2. Burn the pan with wide oil. When the oil temperature is 5% hot, pour in the meat. Be careful to drain the water before you put it in the pan, otherwise it will fry the pan.

stir the medium and small fires frequently, so as to remove all the oil from the fat? Come out, fry it slightly brown, and it will be out of the pot. Put it aside for later use.

3. Heat oil in the pot, add onion, garlic and ginger slices to saute until fragrant, and pour pork belly in. Braised pork itself still tastes like meat.

not too much aniseed, just two star anises, a few fragrant leaves, a piece of galangal and a piece of cinnamon. Stir-fry the flavor of the ingredients,

Add some dried peppers to enhance the flavor, scoop in a spoonful of sugar color (I cooked the sugar color in advance), turn the color evenly, pour in a can of beer along the side of the pot, and add a little salt.

4. After the fire boils, transfer it to the casserole, simmer slowly, and the fire will be natural. Look at the effect of this stew for an hour. It's shiny and oily.

at this time, don't pick out the aniseed, the soup at the bottom of the pot will be sticky, and the meat will be cooked until it shines, and then it will be taken out of the pot.

The second course: Fish Head with Chopped Pepper

The fish head with Chopped Pepper is a traditional famous dish in Hunan Province. It is said that it originated in Yongzheng period, and the red chopped pepper is covered with white and tender fish head meat, which is rich and tender, fresh and delicious.

1. the first fresh fish, split from the top of the head, scrape off the black film, turn the fish head over, make several cuts on the fish, and chop the fish head several times, which makes it delicious when pickled.

wash the fish head and marinate it. Flatten the ginger and cut it into Jiang Mo. Rub the shallots to get the onion juice and rub it on the fish head. Another 5 cents of cooking wine to remove the fishy smell.

minced garlic, Jiang Mo and several wild peppers are also chopped into small pieces. Prepare 2g chopped pepper sauce, and pour it into a strainer to squeeze out the juice.

2. Then boil half a pot of boiling water, pour in chopped pepper sauce and blanch the water quickly. Remove the dryness and salty taste of chopped pepper sauce.

friends with heavy tastes, this step can be omitted.

3. Pour more oil into the pot. When the oil temperature is 5% hot, add minced ginger, garlic and wild pepper, stir-fry over medium heat to get the water inside.

Add chopped pepper and stir-fry together, stir-fry chopped pepper sauce until fragrant, then add chicken powder and pepper, stir the seasoning and turn off the heat.

4. Put the marinated fish heads in a larger plate, evenly sprinkle with the fried chopped pepper sauce, and then steam them in the pan.

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

when the auspicious time comes, take out the fish head, pour some steamed fish soy sauce on the fish head, sprinkle with chopped green onion, and stir with hot oil at 2 degrees, so the fragrance can't stop floating upwards.