Technology: stew

Taste: Hot and sour.

Label: Hunan Anemia Prescription, Jianpi Kaiwei Prescription, beauty beauty Prescription and Dyspepsia Prescription.

Practice: 1. Wash the chicken gizzards, drain the water, then cut them into two sections, tear off the inner tendons and wash them; 2. Each chicken wing is cut into two sections from the middle joint; 3. Cut ginger and onion into sections for later use; 4. Remove the coarse skin and claw tips from the chicken feet, blanch them in boiling water to remove fishy smell, then wash them with cold water, drain the water and put them in a casserole with chicken gizzards; 5. Cut the dried red pepper into fine powder, put it in a casserole with 3 pieces of chicken, add vinegar, yellow wine, refined salt and Jiang Mo, put it in a cage to dry until the texture becomes soft, and take it out; 6. Put the frying spoon in medium heat, add cooked lard, heat it to 60% heat, pour in 3 pieces of chicken and raw juice, and stew for 3 minutes on low heat; 7. Add monosodium glutamate, chopped green onion and wet starch to thicken the pan.

Salted shrimp sauce

Technology: transparent cooking

Taste: This taste is salty and fresh.

Label: Hunan cuisine nourishing diet, neurasthenia diet, nourishing yin diet, tonifying yang diet.

Practice: 1. Mash onion and ginger, and take juice with cooking wine and a little water; Cutting cooked ham into powder; Remove the side leaves of Chinese cabbage, leave buds and wash them. 2. Peel off the old part of the lily's outer layer, then peel off the center of the white petals, clean them again, cook them in a boiling water pot (don't cook them, otherwise the quality will be affected), take them out and cool them in cold water for later use. 3. Wash and chop the shrimp to make shrimp paste. 4. Prepare a 12 small dish, oil it, squeeze the shrimp paste into a 3cm ball, put it into the small dish, sprinkle with dried starch and ham, and insert the petals of the memoirs of a geisha in the center of the shrimp paste and insert them into a lily shape. 5. Eight minutes before eating, put the lily shrimp paste in a cage, steam it out, put it in a long board and arrange it in two rows, put the cabbage buds in an oil pan, add salt and stir-fry until it tastes good, put the lily shrimp paste in a blank row and on both sides, put 250ml chicken soup, salt and monosodium glutamate into the pan, boil it, adjust the taste, dilute the concentrated juice with wet starch, pour it on the lily and cabbage buds, and pour chicken oil on it.

Chaohu Pizhangfeng

Technology: braise in soy sauce

Taste: salty and fresh.

Label: Hunan cuisine constipation recipes beauty recipes teenagers recipes.

Practice: 1. Shred onion and ginger; 2. Scrape the carrot skin, cut it into 4 cm long tubes, cut it into 12 round beads, dip it in an oil pan and fry it, and take it out for later use; 3. Take off the side leaves of Chinese cabbage, leaving the tender heart to wash; 4. Chop off the tip of the chicken feet, cut off the bones on the back, blanch them in a boiling water pot, remove them and put them in clear water to wash away the blood foam, and dry them with a clean white cloth; 5. Mix well with glutinous rice wine, fry in a 70% hot oil pan until the skin is loose and golden, take it out and put it in a casserole with thick bamboo mats; 6. Add cooking wine, onion, ginger, soy sauce, sugar, aniseed and water (the water has not passed the phoenix palm), boil over high fire, skim off the foam, simmer over low fire until crisp and fragrant, and leave the fire for use; 7. 10 Before eating, boil the Phoenix Palm casserole to concentrate the juice, remove the onion, ginger and aniseed from the fire, take out the Phoenix Palm and put it neatly on the plate, sprinkle with pepper, and pour the original juice on the Phoenix Palm; 8. At the same time, put lard in the pot and heat it to 60% heat, add carrot beads and Chinese cabbage, add salt and stir-fry to taste, add 100ml chicken soup and monosodium glutamate, dilute the thicken with 20 g wet starch (10g starch and 10g water), and mix carrot beads and Chinese cabbage around the chicken feet alternately.

Milk whitebait

Technology: soup explosion

Taste: the milk soup is salty and fresh.

Label: Hu 'nan cuisine nourishing health nourishing recipe malnutrition recipe spleen invigorating conditioning recipe hyperlipidemia recipe.

Practice: 1. Cut off the head and tail of whitebait with scissors, soak it in cold water 1 hour, and then wash it with clear water. Wash it again after removing impurities, rinse it with clear water, and mash the onion and ginger. 2. Cut the sediment at the root of Pleurotus ostreatus, tear off a gray skin film on the surface, wash it, add onion, ginger and salt, steam it in a cage, take it out and cut it into shreds. Take off the side leaves of Chinese cabbage, leaving bracts, wash them with boiling water and cool them with cold water. 3. When eating, put 1250ml common soup, cooking wine, salt, onion and ginger into a pot, then add whitebait to boil, pour in a colander to drain water, take out onion and ginger, then put them into a soup plate, sprinkle with pepper, put 1250ml milk soup into the pot, and add cabbage sprouts and oyster mushrooms.

Lotus crispy duck

Technology: fried bread crumbs

Taste: fried and roasted.

Labels: Hunan cuisine, private cuisine, spleen-strengthening and appetizing recipes, malnutrition recipes, debilitating and nourishing recipes.

Practice: 1. Chop the onion and ginger, cut the ham into rice, put the fat into the soup pot, cook it, take it out and shred it. Beat an egg in a bowl, add proper amount of flour, and mix with 50 grams of wet starch (25 grams of starch and 25 grams of water) and water to make a paste. Coriander is selected and washed. 2. Slaughter the duck, unhairing it, opening it, washing it, pickling it with onion, ginger, cooking wine, salt, sugar and pepper for about 2 hours, steaming it in a cage until it is 80% rotten, taking it out and cooling it. First, remove the head, wings, feet and bones of the duck, shred the thick parts of the legs and chest, put the egg paste on the duck skin, put it in an oiled flat plate and put it in the oven. 3. Wash lotus seeds once, put them in a bowl, add boiling water, steam them in a cage, take them out, put them on a chopping board, press them with a knife, fry them in an oil pan, add salt, monosodium glutamate, pepper and flour, mix well, then spread them on the fried duck meat and press ham powder on the surface. 4. When the oil is burned to 60% heat, put the lotus-seed duck in the pot, fry until golden brown, remove the oil, cut it into strips 5 cm long and 2 cm wide, and put it in the plate. Put the head, wings and feet into a plate, put the head, wings and feet into a duck shape, and put coriander on the side to eat.

Spiced meat

Technology: crisp frying

Taste: salty and fresh.

Label: Hunan cuisine

Practice: 1. Wash the ribs, cook them in a soup pot, take them out and let them cool; 2. Peel the ribs and cut them into pieces with a length of 5.4 cm, a width of 3 cm and a thickness of 0.6 cm; 3. Take juice with chopped green onion and Jiang Mo flavoring wine, add salt, monosodium glutamate, sugar and spiced powder, and marinate the meat for about half an hour; 4. Break up the eggs, add flour, starch and appropriate amount of water, make them into paste, and put the meat into paste; 5. Boil the peanut oil, put the pasted meat into the oil pan piece by piece, fry until the surface solidifies and leave the fire, use warm oil to make it crisp and discharge greasy grease; 6. Stir-fry over high fire, fry until golden brown, remove, drizzle with sesame oil, plate, and serve with pancakes, onions and sauce.

Fried duck with pork

Technology: transparent cooking

Taste: salty and fresh.

Label: constipation recipe of Hunan cuisine

Practice: 1. Water-soaked mushrooms are peeled and washed, and washed winter bamboo shoots are peeled and shredded. Stir-fry in oil pan, cook wine, add appropriate amount of salt, monosodium glutamate, sugar and a little vegetarian soup, thicken with wet starch as vegetarian duck stuffing. Put it on a plate and let it cool. 2. Scrape and peel carrots, cut them into 2 cm long tubes, cut them into beads, fry them in an oil pan with warm fire, and then stew them into soup beads. 3. Cut the bean curd skin into triangles, soak it with a wet cloth, wrap the vegetarian duck stuffing on the bean curd skin into pieces 5 cm long and 4 cm wide, mix it with wet starch and flour, seal it, fry it in an oil pan, buckle it in a bowl, add soup and steam it in a cage. 4. Put oil in the pot and heat it to 60%. Add soup, salt, monosodium glutamate, pepper and Zhu Chao to boil, thicken with wet starch and put sesame oil. At the same time, take out the original duck slices, turn them over, uncover them, spell them into Zhu Chao from left to right, and pour the juice on Zhu Chao's duck slices.

Fried loach fish

Technology: frying.

Taste: spicy.

Label: Hunan cuisine

Practice: 1. Wash the loach with clear water, drain it, put it in pottery, marinate it with cooking wine and salt (cover it tightly to prevent it from jumping off), and drain it with a colander. 2. Cut small red pepper, onion, ginger, garlic and perilla into powder; Mix 50ml of soup, sugar, monosodium glutamate, vinegar, onion, sesame oil and10g of wet starch (5g of starch and 5g of water) into juice. Coriander is selected and washed. 3. When the oil is 70% hot, fry the loach, take it out and put it on the chopping board. Cut off the head and tail with a small knife and expel the internal organs. 4. When eating, when the oil is burned to 60% heat, add loach, fry it with low fire and take it out. Leave 50 grams of oil in the pot, add pepper powder, red pepper, ginger, garlic and perilla, add salt and stir fry, then pour the juice, stir fry a few times, put it in a plate and add coriander.

Braised pomegranate chicken

Technology: steaming

Taste: salty and fresh.

Label: Hunan cuisine nourishing and health preserving formula, blood enriching formula, malnutrition formula, spleen invigorating and appetizing formula.

Practice: 1. Cut the tender chicken into 1 cm square cubes; 2. Grab the diced chicken with rice wine, refined salt and monosodium glutamate and marinate for 5 minutes; 3. Wash the glutinous rice and soak it in boiling water for 10 minute; 4. Cooked ham, dried mushrooms and golden hook shrimp are all cut into small pieces about 0.3 cm square; 5. Wash the fat, cook it and cut it into rice grains; 6. Take a large porcelain plate, add glutinous rice, diced fat, mushrooms, salt and pepper, mix well, then add ham, golden hook shrimp and diced chicken, spread them together, and steam them in a cage for about 2 hours; 7. Steam until the diced fat melts, and take it out to cool slightly; 8. Wrap 30 pomegranate packets one by one with 10 cm square cellophane; 9. Wrap it neatly in a plate, heat it in a cage and take it out.