What are the specialties of Hubei?

What are the specialties of Hubei? Hubei is known as the "province of a thousand lakes", and there are different cuisines in different parts of the country. I live in Huangshi City, Yangxin County, a small mountain village, the following I would like to introduce us here more famous several kinds of food, and with the practice. For everyone's reference, I'd like to introduce you to some of the more famous dishes we have here!

Lotus Root Ribs Soup

Practice: Buy fresh ribs, soak them in water for a while to wash off the blood. Lotus root to choose pink lotus root, according to the store selling vegetables raw lotus root color is a little purple-pink, and cut the section is easy to appear white juice. Pour a moderate amount of water into the pot into the clean ribs, add a little wine and ginger, cook out the foam and then fish out the ribs cleaned, put into the casserole, lotus root peeled and cleaned cut into large hobnail pieces into the casserole, in the ginger and wine boiled to a low fire and slow simmering, simmering pork ribs soft and rotten, after the lotus root becomes powdered. Add salt and pepper to taste, sprinkle with chopped scallions on it.

Powder steamed meat

practice: ordinary rice washed clean, dry water poured into the pot, add star anise and sesame leaves on a small fire and slowly stir fry the rice until golden brown, sheng out to cool, with a rolling pin rolled out, or with a cooking machine to break. Choose three parts fat and seven parts lean pork or front leg meat, cut into 0.5 cm thick slices, add appropriate amount of cooking wine, soy sauce, soy sauce, salt, pepper and chicken essence, hand mix evenly marinate for a while, and then pour in the appropriate amount of rice flour, so that the meat is evenly coated with rice flour, and arranged in a dish. Pressure cooker with the right amount of water, put the plate, on the gas and then steam for about half an hour on it.

camphor round

practice: fans soaked in water, fungus soaked in water, and then fans, fungus, pork, dried tofu, carrots, all chopped, ginger minced, put into a larger container, add shrimp, and then add the right amount of salt, soy sauce, cooking wine, pepper, chicken essence and sesame oil, mix well and standby. Peel off the skin of taro, wash and steam, crushed with a spatula, pour in the right amount of sweet potato flour, with warm water and into a dough, take the right amount of dough, pinch the bowl with your hands, put in the right amount of stuffing, and then use the tiger's mouth to slowly close the mouth, and then rolled round. You can cook it in soup or steam it.

The above are the three most unique dishes in our area, like steamed pork and camomile rounds, which can only be eaten on New Year's Day in the past. But now that the standard of living has improved, you can do it in your spare time.