Can any of you introduce a few authentic and classic Hunan and Sichuan dishes?

Dish Name Deep Fried Eight Pieces

Cuisine Xiang Cuisine

Specialties Golden color, crispy on the outside and tender on the inside, salty and fresh, best with wine

Raw materials 3 young chickens 2000 grams, 50 grams of wine, 5 grams of salt, 100 grams of peanuts, 2 grams of monosodium glutamate (MSG), 2 eggs, 10 grams of sugar, 100 grams of coriander, 25 grams of sesame oil, peanut oil.

Main Ingredients: 1 otoro weighing about 12 taels (about 480 grams), 1 orange, 2 tablespoons of grated black beans, 1/2 tablespoon of minced garlic, 1 red chili pepper (finely diced), 2 green onions (finely diced), 1 tablespoon of oil.

Accessories: Marinade: a pinch of pepper, 1 teaspoon of cornstarch.

Making Process

1. Stir-fry the peanuts with salt, peel and chop, cut half of the green onions into flowers, and pat the remaining green onions and ginger together. 2, the chicken boneless, with the back of the knife pounded loose, cut into 4.5 cm square pieces of meat, with wine, salt, sugar, onion and ginger, pepper, monosodium glutamate marinade for about an hour, pick off the pepper, green onions and ginger, and then egg white, wet starch slurry good, sticking with crushed peanut rice. 3, put peanut oil in the pot to boil, one by one into the frying pan to fry a little that is fished out, to be dry when the water in the frying pan, and then into the frying pan fried crispy golden brown, decant the oil, sprinkle pepper, scallion, dripping sesame oil, placed on a plate, cilantro spelling edge that is completed. Note: chicken boneless method: 1, chicken slaughtered to exhaust the hair, gutted and washed, the left hand to hold the chicken wings, head towards the right front, pressed on the cutting board, the right hand holding a knife will be the back of the chicken from the neck to the tail of the cut a knife, break the skin and flesh. 2、 Cut the wing tendons with the knife, then cut the chicken breast meat, the knife should cut to the breast bone. Hold the chicken bones with the knife with your right hand, pinch the wing with your left hand and pull it back to remove one side of the chicken. Turn over the side and peel off the other side of the chicken in the same way as above, so that both sides of the chicken meat and bone detachment. 3, in the chicken body after taking out the bones, leg bone is still in the chicken meat, then the knife in the chicken leg meat by the bone to cut and scrape a knife, so that the chicken bone exposed, this time the size of the leg in the middle of the joints of the sinews cut, and in the chicken leg and chicken foot pole joint bone joints to make sure that break, the left hand to hold the chicken leg, turn a fold, right hand will be pressed on the bones of the knife, left hand will be pulling the chicken leg meat back to the leg, the two leg bones to go (the head and neck of the chicken, the wings, and chicken feet and claws for other purposes), become the chicken to exhaust bones ), and the chicken will become a chicken with all its bones removed.

Dish Name: Fried Vegetarian Mixed Vegetables

Cuisine: Xiang Cuisine

Specialties: Beautiful color, fragrant and slightly spicy flavor

Raw Material: Fresh Mushroom 40 grams, Shiitake Mushroom 40 grams, Cucumber 40 grams, Carrot 40 grams, Tomato 40 grams, Ginger 40 grams, Broccoli 40 grams, Corn Bamboo Shoots 40 grams, Water Horseshoe 40 grams

Main Ingredients: One Udderhead Fish weighing about 12 taels (about 480 grams), one chicken thigh bone weighing about 1 gram. 12 taels (about 480g), 1 orange, 2 tablespoons of grated black bean paste, 1/2 tablespoon of minced garlic, 1 red chili pepper (diced), 2 green onions (diced), 1 tablespoon of oil.

Accessories: Marinade: a pinch of pepper, 1 teaspoon of cornstarch.

Preparation

(1) Remove the stems of fresh mushrooms, cut the knife into 1/2 deep, and press it with your hand to form a fan. Mushrooms cut plum shape. Cucumber, carrots are cut 2 cm section, peeled edge into a butterfly. Peel tomatoes and cut into diamond-shaped slices. Peel the ginger and cut serrated slices. Break broccoli into small pieces. Cut corn shoots into pieces. Cut hoof, bamboo shoots and seaweed into balls. (2) all the main ingredients with the open not blanch again. 3> pot put a little oil, heat, put all the main ingredients, add chicken broth and seasonings stir fry, thicken with water starch, pouring oil out of the pot

Dish name clear soup Chai handle duck

Course Xiang cuisine

Specialties rich in nutrition, moist nourishing, fragrant

Inputs Fresh duck meat 1000 grams, green onion 5 grams, cooked ham 75 grams, cooked ham 75 grams, fresh duck meat 1000 grams, green onion 5 grams, cooked ham 75 grams. Cooked ham 75g, 0.5g pepper, 75g slices of water-raised yucca, 1g monosodium glutamate, 75g water-raised big spices, 2g refined salt, 50 water-raised green bamboo shoots

Main Ingredients: 1 otter weighing about 12 taels (about 480g), 1 orange, 2 tablespoons grated black beans, 1/2 tablespoon minced garlic, 1 red chili pepper (finely chopped), 2 spring onions (finely chopped), 1 tablespoon oil.

Accessories: Marinade: a pinch of pepper, 1 teaspoon of cornstarch.

Making Process

1. Cook the duck meat, remove the bones and cut into strips of 5 cm long and 0.7 cm square, and rinse and remove the tips of the large, dried, aromatic roots. With cooked ham, yucca slices are cut into 5 cm long, 0.3 cm square of silk. Cut the bamboo shoots into thick julienne strips. 2, take the duck 4, ham, magnolia, Roux silk 2, *** count 10, with bamboo shoots from the middle of the tightly bound, bundled into the shape of a small firewood handle, *** 24, neat yards into the tiles bowl, add cooked lard, 1.5 grams of salt, chicken broth 250 grams, and then add the pick out of the duck bones, into the cage steamed for 40 minutes to take out, remove the duck bones, the original broth decanting into the frying pan, the ducks turned in the large soup bowl. 3, in the duck soup in the frying pan, and then add 250 grams of chicken broth boil, skim the foam, put 0.5 grams of refined salt, monosodium glutamate, green onion, pour in a large soup bowl, sprinkle pepper, dripping chicken oil that is. Note: Steaming Chai handle duck, large fire gas enough to steam for about 40 minutes to soft and rotten for the best

Dish name good silk hundred leaves

Course Xiang cuisine

Features Fish fat and tender fish tender and delicate, dipped in ginger, vinegar, taste delicious

Originally, 750 grams of raw beef leaves, 15 grams of wet starch, 50 grams of hairy yucca slices, 1 gram of monosodium glutamate, 1.5 grams of dried red pepper, 1 grams of refined salt 3 grams of beef broth, 1 grams of dry red pepper. Salt 3g beef broth 50g, sesame seeds 2.5g, green onion 10g

Main Ingredients: 1 otoro weighing about 12 taels (about 480g), 1 orange, 2 tablespoons of black bean paste, 1/2 tablespoon of minced garlic, 1 red chili pepper (finely diced), 2 green onions (finely diced), 1 tablespoon of oil.

Accessories: Marinade: a pinch of pepper, 1 teaspoon of cornstarch.

Process

1, raw beef lily leaves into 5 pieces, put into a bucket, pour boiling water to submerge, stirring constantly with a wooden stick for 3 minutes, put out on the board, rubbing hard to remove the black film on it, rinsed with water, and then put into a pot of cold water to cook for 1 hour, until 70% rotten and put out. 2, will be laid flat on the drill board, pick off the outer wall, cut into about 5 cm long filaments into a bowl, with 10 grams of yellow vinegar, 1 gram of salt, mix well, rubbing to remove the fishy flavor, and then rinsed with cold water, squeeze the water. 3, yucca slices cut into slightly shorter than 0 Xi Tou Nan rod Jun 4 star harmony? cm long section of a small bowl, plus beef broth, monosodium glutamate, sesame oil, 10 grams of vinegar, green onion and warm starch into a gravy. 4, frying pan on high heat, into the tea oil, burned to eight mature, the first slices of yucca and dried pepper under the pot to stir fry a few times, then under the beef leaves, salt 2 grams of stir fry, pouring into the sauce, stir fry a few times, out of the pot that is complete.

Cuisine Name Braised Turtle Meat

Cuisine Xiang Cuisine

Specialties Nourish Yin and replenish blood. Suitable for Yin deficiency or blood deficiency patients with low fever, hemoptysis, blood in the stool

Raw materials 1 turtle (250 to 500 grams) 60 grams of vegetable oil 20 grams of yellow wine, ginger, scallions, peppercorns, rock sugar, soy sauce, each in moderation

Main Ingredients: 1 otter weighing about 12 taels (about 480 grams), 1 orange, 2 tablespoons of black bean paste, 1/2 tablespoon of minced garlic, 1 red chili pepper (cut into small pieces), green onions (cut into small pieces), 1 tablespoon of oil. ), 1 tablespoon oil.

Accessories: Marinade: a pinch of pepper, 1 teaspoon cornstarch.

Making Process

1. Put the turtle into a basin, heat water (about 40℃) so that it can drain its urine, then chop off its head and feet, cut it open, remove the shell and viscera, and wash it. 2. pot with vegetable oil, hot, into the turtle meat block, repeatedly stir-fried, and then add ginger, green onions, pepper, sugar and other seasonings, cooking soy sauce, yellow wine, add the right amount of water, simmer and stew, until the turtle meat rotten.

Cuisine name Ma Ren crispy duck

Cuisine Xiang cuisine

Features beautiful shape, soft tone, set of loose bubbles, crispy, soft and tender, fresh and fragrant in one

Original material: 1 fat duck 2000 grams, 1.5 grams of monosodium glutamate, 50 grams of sesame seeds, 20 peppercorns, 50 grams of cooked pork fat, 1 gram of pepper, cooked lean ham 10 grams, 15 grams of green onions, parsley 1

The main ingredients: Uruguay, the duck is not a good choice, but it is the best choice. >

Main Ingredients: 1 otoro weighing about 12 taels (about 480g), 1 orange, 2 tablespoons grated black bean paste, 1/2 tablespoon minced garlic, 1 red chili pepper (finely diced), 2 green onions (finely diced), 1 tablespoon oil.

Accessories: Marinade: a pinch of pepper, 1 teaspoon of cornstarch.

Making process

1, the net duck with wine, salt, sugar, pepper and broken onion and ginger marinade for about 2 hours, steamed to 80% rotten, removed to cool, cut off the head, wings, palms, and then pick the duck body clean bone, from the legs, breast meat from the thick part of the meat pick off the meat cut into shreds. Cut the ham into pieces. Cut the fat meat into thin shreds. Egg in a bowl, put flour, dry starch 10 grams, 50 grams of water, make a paste. Pick and wash the parsley. 2, the surface of the duck skin will be smeared with a layer of egg paste. Spread in a greased pan, put the fat pork and duck meat in the remaining egg paste, add monosodium glutamate and mix well, spread on the inner surface of the duck skin, into the frying pan fried golden brown and removed, served on a flat plate. 3, the egg white foam, add 40 grams of dry starch, mix well into snowflake paste. Spread on top of the duck, sprinkle with sesame seeds and chopped ham. Frying pan into the peanut oil, burned to 60% hot, into the hemp Yan duck crispy fried, the face of the pouring oil drenching fried, to the bottom of the golden brown decant the oil, sprinkle pepper, dripping into the sesame oil, fish out cut into 5 cm long, 2 cm wide strip, neatly placed on the plate, surrounded by the parsley that is completed.

Cuisine Name Chai Torch Fish

Cuisine Xiang Cuisine

Specialties Pictogram dish, like firewood bundles, thick and tender flavor, slightly spicy

Original material 200 grams of fresh fish, 75 grams of mushrooms, 50 grams of bamboo shoots, 25 grams of cooked ham, the right amount of green garlic leaves, 25 grams of fresh ginger, 50 grams of lard, cooking wine 2

Main ingredient: 1 otoroi fish weighing about 12 two (about 480 grams), 1 orange, 1 orange, 1 orange, 1 orange, 1 orange, 1 orange, 1 orange, 1 orange, 1 orange. 480g), 1 orange, 2 tablespoons of grated black beans, 1/2 tablespoon of minced garlic, 1 red chili pepper (diced), 2 green onions (diced), 1 tablespoon of oil.

Accessories: Marinade: a pinch of pepper, 1 teaspoon of cornstarch.

Preparation

(1) Cut the fish into 3-cm-long thick shreds and marinate with wine, green onion-ginger juice, salt and monosodium glutamate (MSG) to taste. Cut the mushrooms, asparagus, ham and ginger into thin julienne strips. (2) with green garlic leaves will be ginger, ham, mushrooms, shredded fish bundled together, *** divided into 24 bundles, with a knife will be cut up at both ends, yards into the bowl, add chicken broth, salt, monosodium glutamate, green onion and ginger juice, lard, cooking wine, pepper on the drawer to steam, yards of neat, will be the head of the fish, the tail of the fish blanch water well, reset. (3) steamed fish ingredients filtered, poured into the pot to boil, water starch thickening, dripping famous oil poured on the fish can be.

Dish name Purple dragon off robe

Cuisine Xiang cuisine

Features Fresh flavor, tempting appetite

Originally 500 grams of eel, asparagus 50 grams of shredded, 30 grams of shredded red persimmon peppers, shredded mushrooms 10 grams of green onions, 10 grams of shredded ginger, 3 grams of cilantro, 30 grams of egg

Main Ingredients: 1 eel weighing about 12 two (about 480 grams), orange 1, 2 tablespoons of grated black beans, 1/2 tablespoon of minced garlic, 1 red chili pepper (diced), 2 green onions (diced), 1 tablespoon of oil.

Accessories: Marinade: a pinch of pepper, 1 teaspoon cornstarch.

Making Process

(1) Remove skin, bones and head of eel, clean the chamber and wash and cut 6 cm long shreds, sizing with egg wash and starch. (2) pot of oil heating, down into the eel silk slippery, fish out of the oil control. Add shredded asparagus, persimmon pepper and mushroom. (3) pot to stay in the bottom of the oil, into the onion and ginger shredded incense, into the eel, asparagus, mushrooms, persimmon pepper, salt, monosodium glutamate and cooking wine, stir-fry evenly, sprinkle pepper, drizzle sesame oil, put the coriander can be.

Cuisine Name Sour and Spicy Chicken

Cuisine Xiang Cuisine

Features Fresh, salty, mellow and spicy

Original Ingredients 250g chicken thighs, 50g persimmon peppers, 2g dried chili peppers, 2g salt, 3g soy sauce, 4g vinegar, 2g monosodium glutamate (MSG), 3g wine, 10g starch

Main Ingredients: 1 otter weighing 12 taels (about 480g), orange 1, 2 tablespoons of grated black beans, 1/2 tablespoon of minced garlic, 1 red chili pepper (diced), 2 green onions (diced), 1 tablespoon of oil.

Accessories: Marinade: a pinch of pepper, 1 teaspoon cornstarch.

Making Process

(1) De-bone the chicken thigh meat and graze a flower knife and then cut into cubes, baste with egg white liquid and corn starch. Cut persimmon pepper into cubes. Put the oil in a pot and heat it up, put in the diced chicken and slide it through, and then pull it out to control the oil. (2) pan bottom oil, put dried chili pepper burst incense, into the chicken and seasonings stir fry. Drizzle into the water starch, oil, sesame oil at the pot.

Dish Name: Fresh Fish Lettuce Soup

Cuisine: Xiang Cuisine

Specialties: Outstanding fresh flavor, good for rice

Original Ingredients: 100 grams of grass carp tail meat, 100 grams of lettuce, 5 grams of chicken broth, 5 grams of salt, moderate amount of broth

Main Ingredients: 1 otako weighing 12 taels (about 480 grams), 1 orange, 2 tablespoons of black bean paste, 1/2 tablespoon of crushed garlic, 1 red chili pepper (diced), 1 red chili pepper, 1 red chili pepper (diced), 2 tablespoons of garlic. 1 red chili (diced), 2 green onions (diced), 1 tablespoon oil.

Accessories: Marinade: a pinch of pepper, 1 teaspoon of cornstarch.

Preparation

(1) Cut the top knife of grass carp meat into pincer slices, and gently arrange them loosely. (2) Place the lettuce in the bottom of a soup bowl and place the fish on top of the lettuce. (3) Bring the soup to a boil, add chicken powder and salt and pour into the soup bowl.

Cuisine name hibiscus crucian carp

Cuisine Xiangcai

Specialties taste tender, melt in the mouth, Hunan's traditional dishes

Raw materials crucian carp 2 tails 750 grams, 0.5 grams of pepper, 5 eggs, 25 grams of green onions, 15 grams of cooked lean ham, 15 grams of ginger, 50 grams of wine, 250 grams of chicken broth, 5 grams of salt, 15 grams of chicken oil

Ingredients: 1 fish weighing about 12 taels (about 480g), 1 orange, 2 tablespoons of black bean paste, 1/2 tablespoon of minced garlic, 1 red chili pepper (diced), 2 green onions (diced), 1 tablespoon of oil.

Accessories: Marinade: a pinch of pepper, 1 teaspoon of cornstarch.

Making process

1, crucian carp scales, gills, viscera, clean, cut off the head and tail of crucian carp, with the body of the fish into a plate, add wine and pat broken onion and ginger, steamed for 10 minutes out of the head and tail and the original broth does not move, with a knife to pick off the fish meat. 2, will be beaten egg white, into the fish, chicken broth, fish broth, add salt, monosodium glutamate, pepper, stir, half of the bowl into the soup, steamed to half-cooked removed, the other half poured on top, steamed, that is, hibiscus crucian carp, at the same time, the head of the fish, fish, fish tail steamed. 3, the hibiscus crucian carp and fish head and tail out, head and tail were placed on the two heads of the hibiscus crucian carp, put together into a fish shape, sprinkled with minced ham, scallions, dripping chicken oil that is completed. Note: crucian carp can not be steamed for a long time, to the extent of 10 minutes, steaming time is too long, the meat is dead, spiny soft, not easy to separate, the taste is lost.

Cuisine name glass fresh ink

Cuisine Xiangcai

Specialties Fresh taste, salty and savory.

Original Ingredients 300g fresh cuttlefish, 2g salt, 2g monosodium glutamate, 1g pepper, a little water starch, a little ginger juice, chicken broth, oil, and chicken oil are suitable

Main Ingredients: 1 cuttlefish weighing 12 taels (about 480g), 1 orange, 2 tablespoons black bean paste, 1/2 tablespoon minced garlic, 1 red chili pepper, 2 green onions (cut into pieces), and 1 tablespoon oil.

Accessories: Marinade: a pinch of pepper, 1 teaspoon cornstarch.

Making Process

(1) Cut the fresh cuttlefish into pieces about 10 cm long and 5 cm wide, graze the cuttlefish in 1/2 place, and then cut the rest of the cuttlefish into fish tails with a knife. (2) Processed fish slices with boiling water blanch good yard in the dish. (3) pot of oil, chicken broth, ginger juice, salt, monosodium glutamate, pepper to boil, a little water starch thickening glass, dripping oil, the juice poured on the good cuttlefish slices, Pro a little chicken oil can be. (Plate can be used as a garnish. Blanch the main ingredients in water when slightly curled that is out of the spoon. The graver to make into the knife to be deep.

Cuisine Name Breaded Chicken Fillet

Cuisine Xiang Cuisine

Features Crispy outside and tender inside, salty and savory

Originally 250g of chicken breast, 300g of bread crumbs, 2g of wine, 3g of salt, 2g of green onion, 2g of ginger, 6g of egg, 80g of oil, dry starch.

Main Ingredients: 1 otoro weighing about 12 taels (about 480g), 1 orange, 2 tablespoons grated black beans, 1/2 tablespoon minced garlic, 1 red chili pepper (diced), 2 green onions (diced), 1 tablespoon oil.

Accessories: Marinade: a pinch of pepper, 1 teaspoon of cornstarch.

Making Process

(1) Cut the chicken breast from the center, graze both sides and cut into slices, marinate with salt, cooking wine, sliced green onion and ginger for about 30 minutes, and then stick egg wash, dry cornstarch and breadcrumbs on the chicken breasts one by one, and press them firmly. (2) start a pot of oil to 80% heat, into the processed chicken cutlets, residue until golden brown fish out of the plate.

Dish Name Spicy Dog Meat

Cuisine Xiang Cuisine

Specialties bright color, taste slightly spicy, soft meat

Originally 500 grams of net dog meat, 50 grams of bell pepper, 3 grams of peppercorns, garlic 20 grams of oil 50 grams of soy sauce 25 grams of salt, monosodium glutamate each a little bit of wine 15 grams of wine

Main Ingredients: 1 otako weighing about 12 two (about 480 grams), 1 orange, 1 otako, 1 otako and 1 otako. 480g), 1 orange, 2 tablespoons of grated black beans, 1/2 tablespoon of minced garlic, 1 red chili pepper (diced), 2 green onions (diced), 1 tablespoon of oil.

Accessories: Marinade: a pinch of pepper, 1 teaspoon of cornstarch.

Making Process

(1) Boil the dog meat in plain water for 8 minutes, then cut into 2-cm square pieces. Pepper cut large elephant eye slices. (2) pot put a little oil add garlic, dried chili pepper burst incense, into the dog, add oil, cooking wine, soy sauce, monosodium glutamate, chicken broth stewed over low heat, high heat juice, dripping oil, cooking wine, put pepper, out of the pot. (3) another pot to put a little oil, stir fry Jianjiao, add salt, MSG out of the pot in the center of the plate can be

Dish name squid shredded pork

Course Xiang cuisine

Features color and freshness, fresh taste

Original material squid 150 grams, 100 grams of pork, persimmon pepper 30 grams of shredded asparagus 30 grams of salt 2 grams of MSG 2 grams of soy sauce 3 grams of wine 5 grams of oil 30 grams of oil 30 grams of pork, 30 grams of pepper 30 grams of shredded bamboo shoots, salt 2 grams of MSG 2 grams of soy sauce 3 grams of wine 5 grams of oil 30 grams of oil, 30 grams of pork, 30 grams of pork. Oil 30g,

Main Ingredients: 1 otoro weighing about 12 taels (about 480g), 1 orange, 2 tablespoons of black bean paste, 1/2 tablespoon of minced garlic, 1 red chili pepper (finely diced), 2 green onions (finely diced), 1 tablespoon of oil.

Accessories: Marinade: a pinch of pepper, 1 teaspoon of cornstarch.

Making Process

(1) Cut squid into shreds and blanch them in boiling water, and glaze the shredded pork with cornstarch. (2) Heat oil in a wok, slide the pork into the pan, and control the oil. (3) pot to stay in the bottom oil, down into the squid, shredded pork, add ingredients, seasoning stir-fry, thickening with water starch, dripping oil, sesame oil out of the pot.

Dish Name Colorful Fresh Scallops

Course System Xiang Cuisine

Features Beautiful color and taste

Originally 300 grams of fresh scallops, 20 grams of carrots, 20 grams of cucumber balls, 20 grams of straw mushrooms, 20 grams of mushrooms, 5 grams of mushrooms, salt 2 grams of monosodium glutamate (MSG) 3 grams of alcohol 5 grams of pepper 2 grams of cornstarch, the amount of oil.

Main Ingredients: 1 otoro weighing about 12 taels (about 480g), 1 orange, 2 tablespoons of black bean paste, 1/2 tablespoon of minced garlic, 1 red chili pepper (finely chopped), 2 green onions (finely chopped), 1 tablespoon of oil.

Accessories: Marinade: a pinch of pepper, 1 teaspoon of cornstarch.

Making Process

(1)Blanch the black mushrooms, cucumber balls, straw mushrooms and shiitake mushrooms in boiling water, and glaze the scallops with cornstarch. (2) pot of oil heating, the fresh shellfish slip through. (3) pot to stay in the bottom oil, put all the main ingredients and salt, monosodium glutamate, cooking wine. Pepper stir-fry, dripping a little water starch thickening, dripping oil out of the pot.

Cuisine Name Sour and Spicy Thyme

Cuisine Xiang Cuisine

Specialties Beautiful color, red and white, sour and spicy crispy

Originally 400 grams of water method of cow thymus, 50 grams of kimchi (radish), 10 grams of dried chili, 20 grams of coriander, 10 grams of wine, 20 grams of white vinegar, 5 grams of sesame oil

Main Ingredients: 1 otako weighing about 12 two (about 480 grams), 1 orange, 1 oyster, 1 omega, 1 omega, 1 omega, 1 oyster, 1 oyster. 480g), 1 orange, 2 tablespoons of grated black beans, 1/2 tablespoon of minced garlic, 1 red chili pepper (diced), 2 green onions (diced), 1 tablespoon of oil.

Accessories: Marinade: a pinch of pepper, 1 teaspoon of cornstarch.

Preparation

(1) Wash and shred the beef lily pads. Blanch the pads in a pot of water with a pinch of salt and drain. (2) pot enlarged oil hot, into the dried chili peppers, kimchi, beef louboutin pas cher, cooking wine, vinegar, salt, monosodium glutamate, chicken broth stir fry, thickening, dripping sesame oil, sprinkle cilantro into the end.

Cuisine Name Sauce Elbow

Course Xiang Cuisine

Specialties Bright red color, meat rotten flavor, slightly salty and sweet, fat but not greasy

Original Materials Main Ingredients: 1 elbow of pig (weighing about 750 grams). Seasoning: 50 grams of marinade, 1.5 grams of refined salt.

Main Ingredients: 1 otoro weighing about 12 taels (about 480g), 1 orange, 2 tablespoons of grated black beans, 1/2 tablespoon of minced garlic, 1 red chili pepper (diced), 2 green onions (diced), 1 tablespoon of oil.

Accessories: Marinade: a pinch of pepper, 1 teaspoon of cornstarch.

Making Process

1. Remove all bones from the front elbow of the pig, and cut it into a semicircle. Use a soldering iron to brand the remaining hair on the elbow skin, soak in water for 10 minutes, then scrape clean. Then graze the meat side of the elbow. 2. Put 1000g of cold water in the pot, boil the elbow to four mature, remove, transfer to the brine pot, cook over medium heat until 80% rotten. 3. will be cooked elbow buckle into the bowl, and then take 50 grams of marinade in the brine pot, add salt and stir well, poured on the elbow, into the cage into the steam rotten into

Dish name black beans and peppers shredded meat

Course Xiang cuisine

Specialties red, spicy flavor

Original material 200 grams of lean pork, persimmon pepper 50 grams of 50 grams of asparagus 50 grams of tempeh 30 grams of black beans, 5 grams of dry chili peppers, egg liquid 20 grams of soy sauce 25 grams of lean pork, 50 grams of persimmon pepper, 50 grams of bamboo shoots, 30 grams of black beans, dried chili peppers 20g, 25g soy sauce, 10g cooking wine

Main Ingredients: 1 otoro weighing about 12 taels (about 480g), 1 orange, 2 tablespoons black bean paste, 1/2 tablespoon minced garlic, 1 red chili pepper (diced), 2 green onions (diced), 1 tablespoon oil.

Accessories: Marinade: a pinch of pepper, 1 teaspoon of cornstarch.

Making Process

(1) Shred the pork, add soy sauce, cooking wine, egg wash and water starch to glaze. Asparagus, persimmon pepper shredded, dried chili pepper minced, black beans washed and diced. (2) start a pot of oil boil 70% heat the meat four slip loose, oil control. Asparagus shredded with boiling water blanch well. (3) pot to stay in the bottom of the oil, down into the black beans, chili pepper, green onion stir-fried, into the asparagus, shredded meat, add wine, salt, monosodium glutamate, soy sauce, chicken broth, thickening with water starch, into the persimmon pepper shredded stir-fry, drizzle of oil out of the pot can be.

Cuisine Name Dong'an Chicken

Cuisine Xiang Cuisine

Specialties Yellowish color, hot and sour, fresh and salty.

Original Ingredients 1 young hen (weighing about 750 grams), 25 grams of red bell pepper, 25 grams of shredded green onion, 25 grams of shredded ginger, 20 peppercorns, 90 grams of peanut oil, monosodium glutamate (MSG)

Main Ingredients: 1 oyster weighing about 12 taels (about 480 grams), 1 orange, 2 tablespoons of black bean paste, 1/2 tablespoon of minced garlic, 1 red chili pepper, 2 green onions (cut into pieces), 1 tablespoon of oil.

Accessories: Marinade: a pinch of pepper, 1 teaspoon of cornstarch.

Making Process

(1) Wash the chicken, put it into a pot and boil it until it is free of raw blood, remove it from the pot, cool it and remove all the chicken bones, cut it into strips 4cm long and 1cm wide, and glaze it with wet starch. Persimmon pepper to remove the seeds cut long silk. Dry chili pepper, old garlic minced, flower teach patted. (2) hot oil in the pot, into the dry chili slightly stirring, then add shredded onion, ginger, persimmon pepper wire, garlic, peppercorns, stirring together, stirring in the chicken strips stirring, add monosodium glutamate, salt, vinegar and a little chicken broth, cover the pot and simmer for 10 minutes, thickening with cornstarch, dripping sesame oil, into the plate that is complete.

Cuisine Name: Dragon and Phoenix Grape Pearl

Cuisine: Xiang Cuisine

Features: Pleasant color and delicious taste.

Information: Chicken breast 250g, grass carp 250g, rape leaves 300g, green onion juice, ginger juice 20g each, 1 egg, salt, monosodium glutamate, soy sauce, green vegetable juice less

Main ingredient: 1 otoro weighing 12 taels (about 480g), 1 orange, 2 tablespoons of black bean paste, 1/2 tablespoon of minced garlic, 1 red chili pepper (chopped), 2 green onions (chopped), 1 tablespoon of oil. tablespoon.

Accessories: Marinade: Pepper, 1 teaspoon cornstarch.

Preparation

(1) Puree the chicken and grass carp, add egg, cornstarch, green onion, ginger juice, salt and monosodium glutamate (MSG) to taste. (2) greens take green juice, add to the fish puree and stir well. Chicken puree with soy sauce and stir well. (3) start a pot of boiling water, the two puree blanch into chestnut-sized balls, float up when fishing out. (4) pot on the fire into the vegetable juice, add a little salt, water starch hook into glass gravy, under the fish balls, dripping oil out of the pot. (5) and then a little oil into the pan heat, down into the tomato sauce, add sugar, white vinegar, water starch hook glass gravy, down into the chicken balls, dripping oil can be. (6) will do two kinds of pills in the plate into a string of grapes. Characteristics: pleasing color and shape, taste delicious.

Dish name open screen Chai handle guppy

Course Xiang cuisine

Specialties color variety, flowers and not chaotic, rich flavor, fresh and tender to the mouth

Originally, net guppy 250 grams of meat, 12 quail eggs, 100 grams of cooked ham, 50 grams of bone broth, bamboo shoots 100 grams of egg whites, spinach 20, 15 grams of ginger, red and green cherries, each of the 3

Main ingredients: blackheads, chicken balls, and the chicken balls, the chicken balls are not the only thing that you can eat, but they are also the only things that you can eat.

Main Ingredients: 1 otoro weighing about 12 taels (about 480g), 1 orange, 2 tablespoons of black bean paste, 1/2 tablespoon of minced garlic, 1 red chili pepper (diced), 2 green onions (diced), 1 tablespoon of oil.

Accessories: Marinade: a pinch of pepper, 1 teaspoon of cornstarch.

Making process

1, the fish cut into 0.5 cm thick, 7 cm long, asparagus, ham cut into 3 cm long, 75 grams of green onion blanched in boiling water. The other will be the remaining onion ginger pat broken, add wine, salt 1 gram, mix well clutch juice, add monosodium glutamate, pour into the fish marinated in about 8 minutes. Then, mix egg white and dry starch. Put the fish into the batter. 2, the cherry cut in half, quail eggs one by one Qaqiqi into the cooked lard 12 National Defense University only spoon, parsley pick clean. Then, in the quail eggs in the spoon embedded half a cherry, spelling a few pieces of coriander leaves, into a bird screen flower shape, on the steamer for 10 minutes that is cooked, placed in the cage insulation. Mixed bone broth, sesame oil, wet acting powder into juice. 3, will blanch the green onion straight on the plate, the top of the horizontal ham 2, 2 shredded fish, asparagus 2, according to the shape of the firewood handle bundled into 20. 4, frying pan on high heat, put cooked lard boil, into the bundled firewood handle guppy, simmering out of the pan poured into a colander filter oil. Then, will be steamed quail eggs out, placed on one end of a long plate, spelling the bird screen; Chai put the fish in the center of the plate for the body of the bird; and then an egg cake carved into the head of the bird placed in the front. The frying pan on the fire, into the blended juice boil into a thin gravy, evenly poured on the bird screen Gui fish that is complete.

Sichuan cuisine

Sauerkraut fish recipe:

(Sauerkraut fish main ingredients and auxiliary ingredients)

Fresh fish 1 tail 1250 grams Pickled vegetables 200 grams Ginger 15 grams of monosodium glutamate (MSG) 1 gram

Garlic 10 grams of egg whites 2 Pickled red chili pepper 15 grams of fresh broth 1500 grams

Sichuan salt 5 grams of mixed oil 50 grams of pepper 3 grams of rice wine 15 grams of pepper. 1g

(Preparation of Pickled Fish)

How to make Pickled Fish 1. Rework the Sichuan pickles and slice them, soak them in water and then rinse them to avoid them being too salty.

Sauerkraut Fish Recipe 2. Slaughter the carp and set aside;

Sauerkraut Fish Recipe 3. At the point where the head and body of the fish join, slice the fish meat and head with a knife, but do not cut the fish bone, starting from the tail of the fish, and then follow the fish bone with a knife, separating the fish meat and bone up to the head of the fish, which separates the fish meat of the side, and the other time, deal with the same;

Sauerkraut Fish Recipe 4. . will change the fish into diagonal knife cut into large pieces, add fine salt, monosodium glutamate, powder, egg white to grasp the batter, dripping wet starch, to be used;

Sauerkraut fish practice 5. fish bone cut 5 cm long section; fish head from the middle split, a share of the two, to be used; in the frying pan into the pickled peppers, garlic, popping incense; after the Sichuan sauerkraut, stir fry for 1 minute on a small fire slowly, pouring into the soup or water, large fire boil; then, into the head of the fish and the Then, put the fish head and fish bones, cover the pot open, large fire for 5 minutes; add a small amount, monosodium glutamate and pepper; finally slowly into the fish slices, see all the fish slices white half a minute after the pot can be released.

(Sour pickled fish process key)

1. must use fresh grass carp, can do soup dishes, can also be the whole fish into the food, remove the gills and viscera, pick nail clean, both sides graver, cut two diagonally, into the bowl of soup when aligned.

2. The whole fish should not be fried hard, in addition to fishy oil can be. Martial arts fire simmering fish, in order to get out of the white milk soup. Soak the greens after the next, cook for a long time, the soup color is black and dark, soup taste are poor.

(Pickled fish flavor characteristics)

1. Pickled fish origin, quite a lot to say. Some say, founded in chongqing city jiangjin county jinfu township zhou yu food store, in the mid-80's operation of pickled mustard fish, quite popular with diners praise, this store has received a lot of apprentices, after the art of success, away from the store to set up their own business, the store's fist varieties also spread to the four corners of the world. Some also said that Chongqing City, Pishan County, Lai Fu town, the town is located in the Chengdu-Chongqing Highway side, the wall of the South River through the street, fresh fish production, cooking fish masters, there is "Lai Fu town of fresh fish beauty," the reputation of the bridge, a small food store, simply "fresh fish beauty," the name of the store, by the nationally renowned calligrapher Yang Xuan Ting wrote the "Fresh Fish Beauty" three words, hanging store in front of the city both for the move, but also the name of the store, which was launched in the "Boiled Fish" popular for a number of years after the launch of "Pickled Vegetable Fish", and then Launched "pickled fish". The flavor is unique, the reputation is not cavity and go, the province has imitated. In addition, there is a saying, Pishan County has a good fishing weng, one day fishing a few fish home, the old partner mistakenly put the fish into the pot of cooking sauerkraut soup, and then tasted, fresh and delicious, the fisherman boasted, pickled cabbage fish is also famous. 2. "Sauerkraut fish" with fresh fish and pickled cabbage soup, because of the pickled cabbage flavor acid, so the name. Sichuan folk, in early winter with green pickles pickled pickles, large altar storage, with the use of take, can be eaten until the next summer. Most of the pickled vegetables with chicken, duck, fish, meat soup dishes, sour and fresh and refreshing, summer relief." Fish with Pickled Vegetables" is a famous dish among Sichuan home cooking, and it became very popular in the 1990s. Sichuan restaurants, all prepared this dish, known in the province. With the soft-packaged pickled vegetables sold throughout the country, "pickled fish" is also popular throughout the state, in the capital city of Beijing, a few with the "Kung Pao Chicken", a household name, not thought of over.

1, fish-flavored shredded pork practice one - Sichuan recipes

Features: fine pork as the main ingredient, with mushrooms, fungus, to Sichuan's unique fish seasoning soft fried cooking and become. This dish is deep red in color, salty, sweet, sour and spicy, with a strong fish aroma and fresh flavor, very chic taste, praised by diners, and renowned throughout the country.

Raw materials: 200 grams of lean pork, hydrated fungus, hydrated yucca 25 grams each, 40 grams of pickled chili peppers, soy sauce, sugar, garlic 10 grams each, green onion, 15 grams of wine, 8 grams of vinegar, 3 grams of salt, 1 gram of monosodium glutamate, 50 grams of cornstarch, 125 grams of oil, 50 grams of broth.

Shredded pork with fish method: 1. Pickled chili peppers cut into pieces to be used;

2. small bowl, add ginger, minced green onion, minced garlic, salt, sugar, vinegar, soy sauce, wet starch, and mix evenly to be used;

3. peanut oil burned to 60% hot, stir-fried pickled chili peppers to be out of the red oil, sprinkle chili powder, put the shredded meat sautéed, the dish will be cooked when the bowl to the good juice into the pot and toss evenly, drizzled into the soup When the dish will be cooked, pour the sauce into the small bowl, mix evenly, drizzle with sesame oil can be.

2, fish and shredded meat practice two

Materials:

300 grams of tenderloin, ginger, garlic, green onion, pickled red pepper, sugar, vinegar, salt, monosodium glutamate (MSG), starch, peanut oil, each appropriate amount

Fish and shredded meat production method:

1, the tenderloin cut into coarse silk, pickled red pepper chopped fine and sugar, vinegar, monosodium glutamate (MSG), starch to sugar and vinegar sauce; Shredded meat with a little salt, starch immersion flavor;

2, the pot is hot, under a little oil, and then under the shredded meat, stir fry, push the side of the pot, under the pickled red pepper, after the ginger. Garlic sautéed color, and shredded meat stir fry, add sugar, vinegar, stir fry evenly, under the chopped green onion upside down pot for plate, that is complete.

Features: salty, sweet, sour and spicy, ginger, green onion and garlic flavor is prominent, the shredded meat is uniform, red color.

3, fish and shredded meat practice three

"Fish and shredded meat" is a traditional dish in Sichuan cuisine. In Sichuan, cooking many flavorful dishes to see, are inseparable from the pickled chili pepper, this pickled chili pepper in the Sichuan sauce store are sold in the local also known as "fish chili", commonly known as "fish incense". Where the production of "fish" dishes are generally seasoned with the same seasoning to do the Sichuan cuisine "bean fish" seasoning, are salty, sweet, sour, spicy, fragrant, fresh and other flavors, exceptionally palatable. "Fish-flavored shredded pork" is to use "fish flavor" seasoning and take and folk cooking fish similar to the practice of cooking. The dish method is unique, with different materials, has a unique flavor, and therefore popular among people, become one of the most famous dishes in the Sichuan cuisine, and spread to the country's major cities and Hong Kong, Macao, in the United States, Japan, Britain, France, West Germany, Singapore and many other countries in the Chinese restaurant have this dish to supply.

Ingredients:

200 grams of pork leg (30% fat, 70% lean), 50 grams of slices of shaved yucca, 25 grams each of chopped green onion, shaved fungus, pickled red chili, and wet starch