Have you ever been to Shaoyang City when you think of a dish and you want to eat it so much that you can’t stop eating it? Anyway, I really did. I traveled to Hunan last year. As a senior foodie, I tried almost all the local dishes. It’s a delicacy that I’ve heard of so much. Before I left, my college classmate asked me to take me to the last dish, stir-fried Shaoyang Xianggan, as a farewell. As a result, I was deeply fascinated by this dish. The taste is unparalleled. , after eating, I didn’t forget to ask the boss for the recipe of this dish, which I will share with you below.

1. Prepare 3 grams of oyster sauce, three slices of ginger, half a green onion, one red pepper, 3 hot peppers, half a pound of dried Shaoyang Xiangxiang, and 15 grams of bean paste. Shaoyang dried incense is very famous across the country. There are also many processed foods sold in Shaoyang on the Internet. Shaoyang is a large city and there are many places for production. Among them, the dried incense in Wugang City (under the jurisdiction of Shaoyang City) is the most delicious. , very strong, so for this dish we prepared dried fragrant seeds from Wugang City.

2. Cut the Shaoyang dried incense into thin slices. The thinner the better, it is easier to absorb the flavor and is easy to cook. This avoids the loss of nutrients caused by long-term frying. After cutting the sesame seeds, chop the onions, ginger, garlic and chili peppers.

3. Heat oil in a pan. When the oil temperature reaches 70%, add onion, ginger and garlic and sauté until fragrant. Then add bean paste and continue to stir-fry. When the bean paste in the pot is fragrant, add Shaoyang Fragrant dry, stir-fry over high heat to fully stir out the water in the pot. Stir-fry for about 8 minutes and it will be ready.

In addition to the stir-fried Shaoyang Dried Fragrance above, there is also a spicy Shaoyang Dried Fragrance that is also very delicious.

1. Prepare garlic, green onions, light soy sauce, oyster sauce, Sichuan peppercorns, sharp peppers, Chaotian peppers, Sichuan peppercorns, and half a pound of dried Shaoyang incense.

2. First cut the dried fragrant into thin slices, and cut the pepper, green onion, Sichuan peppercorns and garlic into shreds.

3. Heat oil in a pan, fry the Sichuan peppercorns first, then add onion and garlic and saute until fragrant, then add Shaoyang dried incense and stir-fry for a while, then add hot pepper and Chaotian pepper, stir-fry for about 6 After a few minutes, the surface of the peppers will become soft and wrinkled, and it is ready to be plated.

Both methods of Shaoyang Xiangdong are very delicious. If you like it, you can try both.