10 classic Hunan flavors, meaning auspicious wishes

1. Chop the fish head with pepper

Ingredients: fish head, chopped chili, ginger, green onion, monosodium glutamate, sugar, salt, red oil

Method:

1. First of all, deal with the ingredients, wash the fish head and cut it in half, chop the red pepper, or you can buy the cut pepper directly, mince the ginger, chop the green onion, and mince the garlic

2. Put the fish head in a bowl, then smear it with a layer of cooking oil, put a little cooking wine to remove the smell, and then spread the minced ginger, garlic and chopped chili pepper evenly on the fish head.

3. After the water boils, put the fish head in it and steam it for about ten minutes.

4. Take out the steamed fish head, heat the oil again, pour it on the fish head and stir-fry it after the oil is hot.

2. Spicy crayfish

Ingredients: lobster, ginger, salt, chicken essence, cooking wine, vinegar, light soy sauce, dark soy sauce, bean paste, chicken essence, black pepper, chili, chives, star anise, cinnamon, ginkgo seeds, Sichuan pepper, chili oil

Method:

1. Deal with the lobster you bought, cut off the long shrimp whiskers and feet, and then remove the shrimp line and clean it.

2. Bring water to a boil, pour the shrimp into the blanch, and remove the cold water after 5 minutes.

3. Slice ginger and shallots into sections to remove the fishy weapon, and prepare the above spices and ingredients.

4. Heat the oil, after the oil is hot, first add the chili, pepper, ginger and bean paste and stir-fry until fragrant, and then pour the spices in and stir-fry.

5. After a while, add the lobster and start stir-frying, then add water and start cooking.

6. When the lobster water is halfway boiled, add salt, chicken essence, dark soy sauce, light soy sauce, pepper and other seasonings, and finally reduce the juice on high heat and then you can get out of the pot.

3. Plum cabbage button meat

Ingredients: pork belly, dried plum vegetables, rice wine, soy sauce, ginger, green onions, shallots, chili powder, salt

Method:

1. Cook the pork first, enlarge the green onion and ginger rice wine and cook the pork for about 30 minutes.

2. After the pork is cooked, scoop it up and use a paper towel or kitchen absorbent paper to absorb the water.

3. Before frying, give the button meat a color, dip the light soy sauce and dark soy sauce with a brush and evenly spread it on the pork, and then brush a layer of honey to make it taste better.

4. Heat the oil, put in the pork and start frying it when the oil temperature is 60% hot, turn it over and continue to fry it after a while, and take it out to cool on both sides when it is golden.

5. Cut the pork into evenly sized slices and place them neatly in a bowl.

6. Heat the oil, fry the dried plum vegetables to dry the water, add some light soy sauce, oyster sauce and salt to taste, then put it on the button meat and press it with a spoon.

7. Prepare a pressure cooker, put the plum cabbage button meat in it, and continue to steam for 20 minutes after steaming.

8. Take out the plum cabbage button meat, use a larger bowl to put it upside down, and if you like thick soup, you can adjust a water starch, and then pour it on the button meat, and the delicacy is completed.

Fourth, the cured meat is steamed

Ingredients: bacon, spicy chicken, preserved fish, shredded ginger, chopped chili, tempeh, chopped green onion,

Method:

1. After cleaning all three kinds of cured meat, cut them into the slices you want, and then boil them in a pot and remove them.

2. Put the three ingredients evenly on the plate, add ginger, chopped pepper and tempeh to increase the flavor, and steam for half an hour.

3. Then take out the cured meat, sprinkle with chopped green onion or coriander to decorate and serve!

5. Family portrait

Ingredients: pork bones, chicken bones, cooking wine, ginger, green onions, meatballs, quail eggs, ham slices, egg dumplings, enoki mushrooms, red dates, wolfberry

Method:

1. Bring water to a boil, blanch the pork bones and chicken bones, and add ginger slices and cooking wine to remove the smell.

2. After blanching, take it out and rinse it, then simmer again in a pot under warm water for two hours.

3. After simmering for two hours, remove the pork bones and chicken bones, and add meatballs, egg dumplings, quail eggs and other ingredients to the soup.

4. When the ingredients are cooked, add salt and pepper to taste and serve.

6. Braised fish

Ingredients: bream, cooking wine, ginger, bean paste, green onion, ginger and garlic, millet spicy, soy sauce, chicken essence, chopped green onion

Method:

1. After cleaning the bream bought, put a flower knife on both sides of the fish body and marinate it with salt and cooking wine for 15 minutes.

2. Heat the oil, you can put more oil, first put in the ginger slices, then put the fish down to fry, turn over and continue to fry after setting, and remove the oil after both sides are golden.

3. Leave some bottom oil in the pot, add green onions, ginger and garlic, and then add the bean paste to stir-fry after a while.

4. After the water is boiled, put the fried fish in, add soy sauce, chicken essence, and salt to taste, and when the soup is almost dry, it can be eaten out of the pot.

7. Braised pig's trotters

Ingredients: pork trotters, dried chilies, green onions, ginger, light soy sauce, dark soy sauce, oyster sauce, salt, rock sugar

Method:

1. After the pig's trotters are cleaned, blanch them in a pot under cold water for two minutes, and then take them out and clean them.

2. Heat the oil, add the green onion and ginger, the dried chili pepper and stir-fry until fragrant, then pour in the pig's trotters and fry until the fragrance comes out, add an appropriate amount of light soy sauce to taste and continue to stir-fry, add an appropriate amount of water to stir-fry after the light soy sauce is colored.

3. After adding water, put the rock sugar and stewed meat ingredients into the pot to stew together, it is best to use a pressure cooker, which is faster.

4. When the soup is thick, pour in some dark soy sauce to color, and then sprinkle a few rock sugars to dissolve, you can collect the juice on high heat, and serve it when it is served.

8. Crab roe vermicelli pot

Ingredients: vermicelli, crab roe, shrimp, minced meat, garlic, oyster sauce, salt

Method:

1. Soak the vermicelli in warm water two hours in advance.

2. Cut the garlic into minced garlic.

3. Heat the oil, add the minced garlic, fry the minced meat, shrimp and crab roe until even, pour in the vermicelli after a while, and fry over low heat to prevent it from sticking.

4. After the vermicelli is stir-fried, add oyster sauce and a little salt to taste, and finally sprinkle with chopped green onions, perfect out of the pot!

9. Chilled folded ear roots

Ingredients: folded ear root, salt, chili oil, millet spicy, aged vinegar

Method:

1. The fishy smell of the folded ear root is relatively strong, so you need to grab it with salt and let it stand for 1 hour.

2. Clean the folded ear root and put it on a plate for later use.

3. Mix a soul sauce, add two tablespoons of balsamic vinegar, an appropriate amount of millet spicy and chili oil, stir and pour into the folded ear root and enjoy.

10. Cold preserved eggs

Ingredients: preserved egg, millet spicy, sesame oil, light soy sauce, balsamic vinegar, garlic, sugar

Method:

1. Peel off the shell of the preserved egg, clean it, in order to make the preserved egg intact and not broken, cut the preserved egg into four petals with a thin wire, and then place it neatly in a bowl.

2. Cut the millet into spicy circles, mince the garlic, put it into a bowl, add sugar, light soy sauce, balsamic vinegar to the bowl, and finally add sesame oil and stir well.

3. Pour the mixed juice on the preserved eggs, add chopped green onions and coriander according to personal taste, and the refreshing appetizer salad can be served.

The above ten Hunan classic delicacies have been sorted out for everyone, and the ingredients and brief steps are all on it, so friends who like it can save it.