Classic Hunan cuisine: Hunan people's local home-cooked food, if you can eat it, you can eat it!

Farmhouse stir-fried meat

Ingredients: 250g of fatty and lean pork, 3 green peppers, 3 cloves of garlic, appropriate amount of tempeh, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of cooking oil.

method

1. Wash the green pepper and cut it into diamond shapes, slice the meat and fatty meat separately, slice the garlic, and soak the tempeh in water for about 1 minute;

2. After heating the pan, pour in an appropriate amount of cooking oil, after the oil is hot, pour in the green peppers, simmer the peppers on high heat until they are weak, and put them out for later use;

3. Add the fat meat and stir the oil, and choose the degree of stirring oil according to your preference;

4. Pour in the lean meat and stir-fry for a while until 6 mature;

5. Add garlic and tempeh, drizzle a small amount of light soy sauce and continue to stir-fry for about 30 seconds;

6. Add green peppers, salt and meat to stir-fry together, and pour a small amount of dark soy sauce before cooking;

Hunan flavor yellow croaker

Ingredients: 3 rhubarb flowers, a can of beer, an appropriate amount of cooking oil, 30g of starch, an appropriate amount of green onion, an appropriate amount of ginger, an appropriate amount of garlic, an appropriate amount of chopped pepper, an appropriate amount of salt, an appropriate amount of sugar, 1 tablespoon of light soy sauce, and 4 tablespoons of cooking wine.

method

1. Put the washed yellow croaker, green onion and ginger in a large bowl.

2. Pour in beer, 1 tablespoon of light soy sauce and 4 tablespoons of cooking wine, soak the fish cover in plastic wrap and marinate in the refrigerator for 24 hours.

3. Kitchen paper towels absorb the moisture of the skin of the fish, slightly sticky starch (the amount of dry powder is very small under the premise of water absorption).

4. Heat a pot over medium heat, rub ginger and coat the bottom of the inner wall, and heat the cold oil for 7.

5. Fry the fish until golden brown on both sides, remove from the pan and absorb the excess oil for later use.

6. Leave the bottom oil and stir-fry the ginger, garlic and chopped pepper.

7. Pour in the fried fish, enter the water 2/3 of the fish body, simmer over high heat, and turn over the fish once during the period.

8. Collect the juice and shake the pot gently, add salt and sugar ingredients to enhance the freshness, and remove from the pot.

Deep-fried stinky tofu

Ingredients: 10 pieces of stinky tofu, 1 coriander, 2 garlic cloves, 2 tablespoons of light soy sauce, half a tablespoon of balsamic vinegar, 1 tablespoon of sugar, 1 tablespoon of sesame oil, 1 tablespoon of chopped pepper paste.

method

1. Wash and drain the stinky tofu.

2. Finely chop the garlic.

3. 2 tablespoons light soy sauce, 1 tablespoon vinegar, 1 tablespoon sugar, 1 tablespoon chopped pepper paste, 2 tablespoons sesame oil, half a tablespoon minced garlic to make a sauce.

4. Add oil to the pot and cook until it is 60% hot, then add the tofu cubes.

5. Fry until the surface is discolored and removed!

6. You can eat it with juice, or you can pour the sauce on the surface of the tofu.

Pepper preserved eggs

Method:

Prepare four preserved eggs, peel them and divide them into four

Wash the green peppers and roast them over fire until the surface is browned, or you can put them in an oil pan and fry them slowly over low heat

Put the garlic in a bowl and crush it, you can have more garlic

Then put the roasted chili pepper and preserved egg together in a bowl and mash it

Then add salt, light soy sauce and chicken essence to taste

Steamed tofu cured cured meat

Ingredients

1 serving of preserved fish, 1 section of sausage, 5 slices of dried bean curd, half a bowl of beer, 7 slices of ginger.

method

1. Cut and wash the ingredients and set aside.

2. Place the dried bean curd at the bottom of the bowl and then put the preserved fish.

3. Place the sausage on top and add the ginger slices.

4. Add an appropriate amount of water to the rice cooker.

5. Add the prepared lap-mei bowl.

6. Prepare half a bowl of beer.

7. Pour it in the cured meat, then select the steaming function, and steam for 35 minutes.

Xiangxi bandit duck

Ingredients: 700 grams of duck meat, 2 carrots, 10-15 peppers, 1 piece of ginger, 6 garlic cloves, 3 coriander, 3 rock sugar, 2 star anise, 3 bay leaves, appropriate amount of tangerine peel, 2 cinnamon, 1 grass fruit, 1 small handful of Sichuan pepper, 1 tablespoon rice wine, 1 tablespoon Pixian bean paste, 1 teaspoon salt.

method

1. Slice garlic cloves and ginger, peel and cut carrots into pieces, shred peppers, and chop coriander for later use;

2. After the duck meat is cut into pieces, put it in a pot of cold water and boil, then remove it, drain and set aside;

3. Pour a little oil into the pot and heat it, stir-fry the duck meat in oil, add cooking wine and a tablespoon of Pixian bean paste and stir-fry until the duck skin is crispy, then put it out for later use;

4. Heat oil in a wok, add garlic slices, ginger slices, half of the shredded pepper and stir-fry, then add Sichuan pepper, star anise, grass fruit, cinnamon, tangerine peel, and bay leaves to stir until fragrant;

5. Then stir-fry the duck meat over high heat until even;

6. Then pour in an appropriate amount of water, add a few rock sugars, cover the lid and simmer over high heat for about 20 minutes;

7. After simmering, open the lid and put in the carrots, cover and simmer for another 5-8 minutes;

8. After simmering, open the lid and add the remaining shredded pepper and stir-fry, add a little salt to taste. When the soup is close to drying, sprinkle the coriander and stir well to serve.

Mao's braised pork

Ingredients: 850 grams of pork belly with skin, 500 grams of four seasons green

Seasoning: 60 grams of cooking wine, salt, monosodium glutamate, appropriate amount of soy sauce, star anise, cinnamon, dry pepper, a little garlic, 50 grams of sugar, appropriate amount of braised pork bean curd.

Method:

1. Wash and scrape the skin of the pork belly, boil it in boiling water until it is broken, and cut it into 2.5 cm squares, a total of 12 pieces.

2. Put a little oil in the pot, add sugar and fry to color, add meat, cooking wine, salt, monosodium glutamate, soy sauce, star anise, cinnamon, and bean curd, and then add chicken soup and simmer until the meat is rotten and fragrant.

3. Stir-fry the four seasons green in chicken fat and put it at the bottom, place the braised pork neatly in the middle, and pour a little juice on the meat.

Chopped Pepper Fish Head

Method:

Clean the fish head, add ginger slices and green onions, drizzle with cooking wine and salt, and marinate for a while to add flavor

The method of chopping chili peppers is very simple, millet spicy or local chili peppers, add minced garlic, salt and a small amount of liquor after chopping, and seal and ferment for more than half a month

Chop chili peppers and tempeh, minced garlic and ginger and sauté until fragrant

Spread the bottom of the plate with sliced ginger and green onions, spread the fish head inside side down, spread it on the plate, and top it with fried chopped chili peppers and other ingredients

Steam in a pot with hot water for 10 minutes, pour steamed fish soy sauce out of the pot, sprinkle chopped green onions and dried peppercorns on top, and drizzle with hot oil to stir-fry until fragrant

Dry pan fat sausages

Method:

Add flour and salt to the fat sausage, scrub it several times, and wash the inside as well

Wash the fat intestines in a pot under cold water, blanch the water, boil and remove them

Then prepare the pressure cooker, add water, put in the fat sausage, salt, cooking wine, green onions, peppercorns, star anise, bay leaves, cinnamon, dried chili peppers, and press for 20 minutes

Cut the cooked fat sausage into small pieces, heat the oil in the pan, stir-fry the green onion, ginger and garlic until fragrant, add sauerkraut or sour radish, and dry chili pepper to stir-fry to make the fragrance, then add the fat sausage, add light soy sauce, a little dark soy sauce, balsamic vinegar, stir-fry evenly, add a small amount of water to simmer, add chicken essence to taste

Put some onion slices at the bottom of the dry pot, pour the fat intestines and soup into the dry pot, cook and eat while cooking, and put some coriander or garlic sprouts on top.