The specialties of Hunan cuisine include chopped pepper fish head, stir-fried pork, Mao braised pork, etc. The details are as follows:
1. Chopped pepper fish head:
The steps are as follows:
1. Ask the fishmonger to clean the head of the male fish and make a cut at the top of the fish's head (do not cut it all the way to the bottom) so that the fish head can be opened and placed flat on the plate.
2. Come home, wash the fish head and put it in a basin. Pour 3 tablespoons of cooking wine and 2 tablespoons of seafood soy sauce over the fish head. slices of ginger. Continue to coat the fish head to allow it to better absorb the seasoning. After that, close the fish heads and leave to marinate for half an hour.
3. Find a steam plate, place 2 slices of ginger, place the fish head on theginger slices in the steamer plate and evenly spread the salted dried radish, chopped pepper and pepper sauce. Fish head on it, pour chili powder, pepper, steamed fish soy sauce and marinated fish head soup.
4. Boil water in a steamer, add chopped pepper fish head, close the lid and steam over high heat for about 7 minutes until cooked. Heat the pot, heat the vegetable oil and pour it over the surface of the vegetables.
2. Hunan stir-fried pork:
Making materials:
Main ingredients: Pork belly
Accessories: Beauty pepper, Hangzhou pepper, green onion, ginger, garlic
Seasoning: soy sauce for steamed fish, soy sauce, cooking wine, sesame oil, oyster sauce, MSG
Preparation steps:
< p>1. Slice the pork belly Add theoyster sauce and soy sauce, mix well and set aside. Cut the Hangjiao and Meiren peppers in half from the middle and set aside;2. Meiren peppers into the wok and stir-fry until soft. Remove from the pot, add medium oil, then add pork belly, onion, ginger and garlic and stir-fry evenly, add cooking wine, then add stir-fried Hangzhou pepper and Meiren pepper . pepper, add soy sauce to the steamed fish, soy sauce, monosodium glutamate and sesame oil to season and serve.
3. Mao braised pork:
Preparation of ingredients:
Main ingredients: 850 grams of pork belly with skin
Seasoning: cooking wine 60 grams, salt , MSG, some spices, 100 grams of sugar.
1. After boiling an appropriate amount of oil in the pan, pour in the star anise, cinnamon, dried pepper, pepper, garlic and chili pepper.
2. Blanch the pork belly with the ginger slices and the cooking wine, skim, cut into pieces with a knife and set aside.
3. Put a small amount of oil and a large amount of sugar into the pan again, boil until it turns light red, then transfer it to a spare bowl.
4. Continue to cook the sugar in the pot without washing it. Directly put the pork belly and pour a small amount of the sesame oil you just prepared.
5. Fry over medium heat for 1 minute and add half of the brown syrup.
6. Add a small amount of boiling water until almost dry and the soup is thick.
7. Add the rest of the brown syrup, sesame oil, stir over each piece of meat and cook over low heat for a while.
8. When the red color appears, boil the water again and doCook once the soup turns red, add salt, less MSG, and remove it from the pot when it becomes thick.