the first course (steamed chubby fish) ingredients: chubby fish (other fish heads can also be used) seasoning: millet pepper, chopped pepper, cooking wine, shredded ginger, Chili oil and salt. Practice: 1. Cut off and wash the chubby fish, marinate it with soy sauce, cooking wine, shredded ginger and Chili oil for about half an hour, remember not to put salt. 2. Put the fish head on the plate, chop the millet pepper and chopped pepper separately and spread them on the fish head, and put them in a steamer for ten minutes. The first dish (boiled snail with spicy wine) Ingredients: snail, sliced onion, minced garlic, green onion and green and red pepper (green and red peppers are used for ornament, so it's okay if you don't put them, and the spicy taste doesn't come from here) Seasoning: Of course, you should put some spices, that is, cinnamon, pepper, star anise, bean paste and carved wine. I use spicy bean paste, or I can use ordinary bean paste. Carved wine is my personal preference, and yellow wine and white wine can be put, which I like. Practice of boiling snails with spicy wine: 1. Saute ginger slices and minced garlic with oil. If you want to stimulate, you can put red little finger peppers. 2 put some water, then add pepper, star anise and cinnamon. Cook on slow fire for 1 minutes, mainly to make the spices taste. You can add bean paste and carved wine. Pay attention to the amount of bean paste when you put it. It can be salty, but don't overdo it. The carved wine is generous. I poured half a bottle. In the final analysis, it is my personal preference. When the water is boiling, you can put the snail, and cook it for 3 or 4 minutes. If it is too long, the snail will get old. Finally, add onion and green pepper, and add some sugar, chicken essence and soy sauce to taste. You're done. 3. The first dish (Hunan cuisine purple oil ginger) Ingredients: tender ginger seasoning: salt, soy sauce Hunan cuisine purple oil ginger practice: 1 Be sure to choose tender ginger and clean the buds on the skin; 2 wash and slice; 3 sprinkle a small amount of salt to marinate, not too much, mainly to marinate excess water; 4 marinate for at least one hour, or overnight, and then wash it with cold boiled water to dry it; Take a clean oil-free glass bottle, put ginger slices on it, cover it with soy sauce, and refrigerate it in the refrigerator. You can eat it the next day! The first dish (fried pork with white pepper) Ingredients: shredded pork with white pepper seasoning: garlic, green onion, soy sauce, chicken essence, fried pork with white pepper Practice: 1. After heating the oil in the pot, add garlic and saute until it is slightly cooked, and add a little soy sauce. Stir-fry the white pepper. 3. Finally, add the green onion and chicken essence to taste the dish (steamed towel gourd with Hunan flavor). Ingredients: 2 pieces of towel gourd: 1 tablespoon chopped green onion, a small bundle of vermicelli (about 5 grams), 1 teaspoon chopped pepper, 1 teaspoon cooking wine, 1 teaspoon white sugar, 1 teaspoon vegetable oil, 1 tablespoon steamed towel gourd with Hunan flavor. Practice: 1. Soak the vermicelli in cold water in advance for later use, peel and cut the towel gourd, and immerse it in cold water to prevent oxidation and blackening. 3. Put the soaked vermicelli into a dish, spread the towel gourd pieces on it, and then put the chopped peppers just fried on it. 4. Steam in boiling water for about 1 minutes to get the first dish (Golden Pig Hand King). Ingredients: 1 grams of pork hand seasoning: 5 grams of star anise and cinnamon, 1 grams of salad oil, 5 grams of refined salt, 1 grams of ginger and 1 grams of sugar. 2. Put salad oil on the fire, heat it to 5%, add ginger, star anise, cinnamon and spicy girl in turn, stir-fry until fragrant, add broth, then add sugar, Huatuo powder, refined salt and monosodium glutamate to taste, pour them into a casserole, put the pig's hands in, and simmer for about 1 hour until the meat is red and rotten. The first dish (Xiangxi bandit duck) ingredients: 1,5g grass duck, 2g carrot, seasoning: spices (2g star anise, 5g cinnamon, 5g pepper, 3g fennel), 2g ginger, 1g garlic, 2g bean paste, 1g dried pepper, 5g salt, 2g monosodium glutamate, 1g beer and 5g soy sauce. Dice carrots, blanch them and take them out. 2. Put the base oil in the pan and heat it to 6%. Add the bean paste, ginger and spices and stir-fry them. Add the dried pepper and duck pieces and stir-fry them for 1 minutes. Then add the soy sauce and stir-fry until the color is the highest. Add the beer and bring to a boil. Pour it into the pressure cooker and press it for 8 minutes. 3. Add base oil to the pan, stir-fry ginger, minced garlic and Chili powder, stir-fry the pressed duck pieces for 1 minute, stir-fry the monosodium glutamate, salt and carrot pieces evenly, and add the coriander pieces and mix well when taking out of the pan. The first dish (Hunan small fried meat) ingredients: pork front leg meat green pepper garlic seasoning: salt, soy sauce, soy sauce, chicken essence, oil Hunan small fried meat practices: 1, choose a spicy green pepper to cut the hob, pork front leg meat is divided into fat and thin slices, garlic slices. 2. Stir-fry garlic slices, green pepper slices and fat slices in hot oil, and stir-fry until the surface of green pepper is slightly tiger skin-like. Add the sliced meat, add salt, soy sauce, soy sauce and chicken essence, and stir-fry quickly. The first dish (fried bacon with red bean curd) ingredients: dried bean curd, bacon, green garlic seasoning: dried pepper, pepper, red oil, sugar, salt, chicken powder, soy sauce, onion, ginger and garlic. Fried bacon with red bean curd: 1. Dried bean curd, sliced bacon, cut green garlic into inches for later use. 2. Add pepper to fry until fragrant, add dried pepper to fry until red oil, add onion, ginger and garlic to saute until fragrant, and add bacon to stir fry until bacon is slightly curled. 3, add dried beans and stir fry, add red oil, sugar, salt, soy sauce to taste. 4. Add the green garlic, stir-fry the red oil until the green garlic is cut off, and season with chicken powder. ⒑ The first dish (plum bitter gourd) Ingredients: 2 grams of bitter gourd, 2 grams of dried plum. Seasoning: 1 grams of salt, 1 grams of sugar and 5 grams of clear water. Practice: 1. Wash bitter gourd, cut it open, remove the seeds, cut it into small pieces, and first blanch it with 7% hot oil. 2. Soak the dried prunes, wash them, chop them, fry them with 3 tablespoons of oil first, then add bitter gourd, add salt and sugar to taste, add water to boil them, and change them to a small fire to taste. 3. When the soup is almost dry, thicken it and stir well to serve the first dish (scrambled eggs with onion). Ingredients: 4 eggs, 1 onion (about 15g), 8g of ham seasoning: half a teaspoon of salt, appropriate amount of soy sauce and sesame oil, and a little pepper. Scrambled eggs: 1. Knock the eggs in a large bowl, add salt and a little pepper. Peel the onion, wash it and cut it into grains; Rinse the ham and cut it into filaments or powder for later use. 2, put a small amount of oil in the wok, after heating, stir-fry the onion for a while and shovel it out; After cooling, pour it into the egg liquid with ham and mix well. 3. Divide the mixture into two parts, stir-fry each part with 2 tablespoons of oil and serve, and pour in appropriate amount of soy sauce and sesame oil. When scrambled eggs, pay attention to the hot oil; If you want the ham to smell better, you can fry it with onion. 5. The first dish (Xiangxi Sour Meat) Ingredients: pork (fat) 75g, green garlic 25g, seasoning: pepper (red, sharp and dried) 15g, peanut oil 5g, Xiangxi Sour Meat Practice: 1. Burn the fat pork, scrape it clean, filter off the water and cut it into large pieces with a length of 7cm and a width of 15cm, each piece weighs 1g; 2. Marinate the meat with 15g of refined salt and 7g of pepper powder for 5h; 3 Add 1 grams of corn flour and 15 grams of refined salt and mix well with pork; 4 Mix all seasonings with pork, put them in a sealed jar and marinate for 15 days to become sour meat; 5. Put the cornmeal stick to the sour meat in a porcelain dish; 6 Cut the sour meat into pieces 5 cm long, 3 cm wide and .7 cm thick; 7. Cut dried red pepper into fine powder; 8 green garlic is cut into 3 cm long pieces; 9 Put the wok on a strong fire, add peanut oil and burn it to 6% heat. First, stir-fry the sour meat and dried pepper for 2 minutes. 1 when the sour meat oozes oil, put it on the side of the pot with a spoon, fry the corn flour into yellow, and then merge it with the sour meat; 11 Add 2ml of meat broth and stew for 2min. When the broth is slightly dry, add green garlic and stir-fry for a few times, and serve on a plate.