How should I do the recipes of the new school special Hunan cuisine?

Many people are fond of eating, especially if you want to break through the traditional process and then launch new dishes in Hunan cuisine, then you know how to do it? The following is my new school of Hunan cuisine for you to organize the recipe, I hope to help you.

New school Hunan cuisine recipes: spicy beer duck

Materials: 400 grams of duck

Accessories: fresh green and red pepper each one, 30 grams of ginger, 1 garlic, 15 grams of dried red pepper, two anise, 1 teaspoon of peppercorns, 1 piece of cinnamon, 1/4 teaspoon of salt, 1 tablespoon of soya sauce, 300 ml of beer

Methods:

1, pan Add ginger, garlic, dried red peppers, star anise, and cinnamon and stir-fry for 1 minute;

3, add duck pieces and continue to stir-fry;

4, until the duck pieces shrink significantly and the fat is forced out;

5, pour in salt 1/4 tsp soy sauce, 1 tbsp beer, 300 ml, and bring to a boil, then reduce heat and simmer.

Recipe for New School Hunan Cuisine: Spicy Beauty Hoof

Main Ingredients: 1000g of pork front hoof

Supplements: 1/3 small bowl of cooking wine, 50g of rock sugar, a small bowl of soy sauce

Materials A: 1 green onion*** cut into sections***, 5 slices of ginger, 4 pieces of garlic*** sliced***

Materials B: peppercorns, fennel, sesame leaves, cloves Fennel, licorice, cinnamon, dried hawthorn

Ingredients C: peppercorns, dried red chili peppers, fried white sesame seeds

Practice:

1. Wash the pig's feet and chop them into small pieces. Boil warm water in a pot, add the pig's feet and bring to a boil, then boil for about ten minutes;

2. Remove the pig's feet from the pot, rinse with cold water, drain and set aside;

3. Heat two tablespoons of oil in a wok, and stir-fry the pig's feet over a low heat, slowly stir-frying the pig's feet until the skin is lightly browned;

4. Add a large onion, five slices of ginger, four cloves of garlic, bell peppercorns, Chinese grasshopper, cloves, fennel and a few spices to the wok with the cold oil, Chinese herbs, cloves, fennel, licorice, cinnamon, dried hawthorns, stir-fry over low heat until fragrant

5. In a separate pot, add the ingredients stir-fried in step 4 and the pig's feet, add wine, soy sauce and water;

6. Bring to a boil over high heat and continue to cook for 15 minutes, then turn down the heat to low heat and cook until the broth is thick and only half full;

7. When it is hot, add 50g of rock sugar and sauté the sugar color.

8: Stir-fry until the sugar is thick and dark;

9: Add the marinated pig's feet and stir-fry until all the sugar is evenly coated;

10: Pour in half of the marinade, reduce the sauce over high heat, and stir;

11: Stir-fry until the sauce is completely dried up, and then remove from the pan. Add peppercorns and red bell peppers and pop until fragrant;

13, pour in the pig's feet into the pot with the juice collected. Add a tablespoon of water, stir-fry over low heat until the water is dry, sprinkle with white sesame seeds.

Recipes of the new school of Hunan cuisine: spicy boiled fish fillets

Main ingredients: 1 grass carp

Supplementary ingredients: soybean sprouts, parsley, mushrooms

Marinated fish fillets materials: wine, salt, pepper, egg white, corn starch in moderation

Five-spiced oil materials: star anise 2 grains, 1 piece of cinnamon, 2 slices of allspice, 2 g of cumin, 2 grams of sannanese, 10 g of peppercorns, 20 grams of dried chili, the amount of oil

Other seasonings: green onion / ginger / garlic, PI County soybean paste 2 tablespoons, 1 tablespoon of fresh soy sauce, a little salt, sugar 1 spoon, peppercorns / dried chili pepper in moderation

Practice:

1, the fish sliced into thin slices, put salt, pepper, yellow wine, egg whites, corn starch to catch well, slurry for 10 minutes to stand by;

2, prepare the five Five spice oil, pour oil in the pot, put the five spice oil materials into the small fire heating, spices fried flavor, fish out the spices;

3, the pot to stay a little five spice oil poured into the onion, ginger and garlic, spicy bean paste sautéed, add the spices, soy sauce, soy sauce, stir fry well, rushed into the boiling water to boil, put a little salt, pepper, sugar, seasoning a little cooking a few moments, fish out the spices;

4, with a good spicy soup base, respectively, the celery, mushrooms hot, fish out!

5, after boiling again, the marinated fish slices into one piece, cook for about a minute or two until the fish slices become white and then you can turn off the fire;

6, the fish slices with the soup together with the vegetables in the pot;

7, another pot of five spice oil poured into a part of the pot, put peppercorns and chili pepper segments, with a small fire to deep-fry the The smell, the color of the pepper slightly change on the fire, then pour the hot oil on the fish can be.

New Xiang cuisine recipe: spicy chicken

Main ingredients: chicken, dried chili peppers, peppers, green onions, ginger and garlic a little

Supplementary ingredients: salt, cooking wine, chicken essence, sugar, oil

Practice:

1, will be cleaned and cut into small pieces of chicken, add cooking wine, salt and mix well, marinate for 20 minutes into the flavor;

2, the pot into the oil, hot

3, into the chicken pieces slightly fried, fried to golden brown, sheng out of the oil;

4, again in the pot over high heat to fry again

5, deep-fried to the surface of the golden, the meat is more crispy, out of the pot to drain the oil standby;

6, in the pot to stay in the bottom of the oil, high heat heat, into the ginger, garlic slices of bursting incense, and then into the chili pepper section and peppercorns, stir-frying the spicy flavor over a small fire;

7, into the fried chicken pieces to the bottom of the pot, and then into the chicken pieces to the top of the pot, and then into the chicken pieces, and then into the chicken pieces to the top of the pot to the bottom of the pot.

7, into the fried chicken pieces stir fry;

8, add fried peanut rice, sprinkle chicken essence, sugar and scallions stir fry.