Traditional Culture Encyclopedia - Traditional culture - Simple steps of Hunan cuisine How to cook Hunan cuisine?
Simple steps of Hunan cuisine How to cook Hunan cuisine?
2. Yellow croaker: Ingredients: 3 large yellow croaker, a can of beer, appropriate amount of cooking oil, 30g of starch, appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of chopped pepper, appropriate amount of salt, appropriate amount of sugar, 1 tablespoon of soy sauce, and 4 tablespoons of cooking wine. Practice: Wash the yellow croaker and onion ginger and put them in a large bowl. Pour in beer, 1 tablespoon soy sauce, 4 tablespoons cooking wine, soak the fish cover plastic wrap, and marinate in the refrigerator for 24 hours. Kitchen paper towels absorb water from fish skin, which is slightly starch-sticky (the amount of dry powder is very small on the premise of water absorption). Heat a pot in medium heat, rub ginger and coat the bottom of the inner wall, put oil and cool to 70% heat. Fry the fish until both sides are golden, and remove the excess oil from the pot for later use. Leave the base oil, add ginger, garlic and chopped pepper and stir fry. Pour in fried fish, 2/3 fish, and simmer over high fire, turning the fish once. Shake the juice gently, add salt and sugar to make it fresh, and take it out.
3, overlord tube bone. Material: 400g of pig bone. Ingredients: millet pepper 25g, red pepper 25g, minced garlic 10g. Seasoning: 5g of spicy fresh dew, 5g of oyster sauce, 2g of soy sauce and 2g of dragon brand soy sauce. Production: Cook the bone with slow fire for one and a half hours, and add ginger slices and salt when cooking until the flesh and blood are separated. Heat the oil, add minced garlic and millet pepper, stir-fry, add spices such as bone marrow, monosodium glutamate and oyster sauce to taste, add broth until the taste is thorough, and collect the juice.
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