Simple steps to make Hunan cuisine How to cook Hunan cuisine

1. Ancient method of braised pork: Ingredients: 600 grams of pork belly with skin. Seasoning: 1 kilogram of salad oil (approximately 50 grams consumed), 50 grams of dried salted vegetables, ingredient A (2 grams of star anise, 20 grams of dried red pepper, 2 bay leaves, white cardamom, licorice, sand ginger, red yeast rice, raw 10 grams each of smoked pork, 30 grams each of ginger slices and garlic slices, 5 grams each of braised soy sauce, chicken essence, salt, 50 grams of cooking wine), 20 grams of cooked lard, and 3 grams each of green and red pepper rings. Method: Trim the pork belly into a square shape, cut the skinless side with a cross-cut knife as deep as the skin, add it to 70% hot salad oil, heat over low heat until the skin tightens, remove the oil, put it into a casserole, and add Ingredients A and 1 kilogram of water are brought to a boil over high heat. Reduce heat to low and simmer cubes of pork belly for 1 hour until the meat is tender and tender. Remove from heat. Soak the dried salted vegetables in cold water, wash and chop them, squeeze out the water; put cooked lard in the pot, and when it is 50% hot, add the salted vegetables and stir-fry over medium heat until fragrant, then remove from the heat. Take a new casserole, add sauteed salted vegetables as the base, place the cubed meat on the salted vegetables, top with the original meat soup, simmer over low heat for 2-3 minutes until the sauce thickens, and sprinkle in green and red pepper rings. That’s it.

2. Yellow croaker: Ingredients: 3 large yellow croakers, a can of beer, appropriate amount of cooking oil, 30g of starch, appropriate amount of green onions, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of chopped pepper, appropriate amount of salt, appropriate amount of sugar, raw Add 1 tablespoon of smoked wine and 4 tablespoons of cooking wine. Method: Put the washed yellow croaker, green onion and ginger into a large bowl. Pour in beer, 1 tablespoon of light soy sauce, and 4 tablespoons of cooking wine, cover the fish with plastic wrap and marinate in the refrigerator for 24 hours. Use kitchen paper towels to absorb the moisture from the fish skin and stick it slightly with starch (the amount of dry powder is very small under the premise of absorbing the moisture). Heat a pot over medium heat, rub the ginger all over the bottom of the inner wall, and heat 70% of the cold oil. Add fish and fry until golden brown on both sides, drain off excess oil and set aside. Leave the base oil and sauté the ginger, garlic and chopped pepper until fragrant. Pour in the fried fish, 2/3 of the way into the water, and simmer over high heat, turning the fish over once during this period. Gently shake the pot to collect the juice, add salt and sugar to enhance the freshness, and remove from the pot.

3. Overlord Tongzi Bone. Ingredients: 400 grams of pig bones. Ingredients: 25 grams of millet pepper, 25 grams of large red pepper, 10 grams of minced garlic. Seasoning: 5 grams of spicy fresh dew, 5 grams of oyster sauce, 2 grams of light soy sauce, 2 grams of Dragon brand soy sauce. Preparation: Simmer the pork ribs over slow fire for one and a half hours. Add ginger slices and salt while simmering until the bones and flesh are separated. Heat the oil, add minced garlic, millet and pepper and stir-fry until fragrant, add pork ribs, monosodium glutamate, oyster sauce and other seasonings to taste, add stock until the flavor is thorough and reduce the juice.