Classic Hunan Cuisine, Spicy and Delicious, Appetizing and Relishing Rice
Yellow Croaker with Spicy Flavors
Ingredients: 500g yellow croaker, 10g salt, 15ml old soy sauce, 30ml yellow wine, 1 scallion, 4 cloves garlic, 1 tomato, 100g chili peppers, 3g sugar, 30ml light soy sauce, 5 slices ginger, appropriate amount of cornstarch.
Method: Clean and wash the yellow croaker, dry it with kitchen paper. Cut scallion into flowers, ginger into slices, and garlic into cloves for preparation. Dredge the yellow croaker with a layer of cornstarch.
Heat oil in a pot, after oil is hot, fry the fish until the surface is golden, remove and set aside. Leave oil in the pot, pour in ginger, garlic and chili peppers and stir-fry to release fragrance. Pour in the tomato and stir-fry for a moment, stir-fry until red.
Pour in the fried yellow croaker, add boiling water and cook over high heat. Add old soy sauce, light soy sauce and sugar and simmer for 3 minutes. Open the lid to evaporate the remaining soup. Turn off the heat and take it out to plate and serve.
Country-Style Stir-Fried Pork
Ingredients: 500g pork belly, 1/2 red pepper, 1/2 green pepper, 3 scallion stalks, 5 cloves garlic, 3 slices ginger, 1 spoonful chili peppers, 1 spoonful light soy sauce, 1/2 spoonful chicken broth.
Method: Wash and slice the pork belly, cut red and green peppers into chunks, cut scallion into oblique segments, peel and slice garlic, slice ginger for preparation.
Heat oil in a pot, pour in ginger and garlic for flavor. Pour in the pork belly and stir-fry to release fat. Add green and red peppers and stir-fry for a moment. Pour in chili peppers, light soy sauce and chicken broth and stir-fry evenly. Turn off the heat and take it out to plate and serve.
Bamboo Shoots Braised Pork
Ingredients: 500g pork belly, 4 bamboo shoots, 30g oil, 15g old soy sauce, 20g light soy sauce, 30g rock sugar, 30g yellow wine, 1 block ginger, 1 scallion root, 3 scallion greens, 5 dried chili peppers, 5g salt.
Method: Cut the pork belly into blocks. Boil water in a pot, add the pork belly and boil for 2 minutes, remove and control water.
Heat oil in a pot, put in rock sugar and stir-fry until reddish-brown, pour in the pork belly and stir-fry. Add yellow wine, old soy sauce and light soy sauce and stir-fry for 5 minutes. Add boiling water, ginger and boil for 15 minutes. Turn down the heat and simmer for 1.5 hours.
Wash and peel the bamboo shoots and cut them into knife pieces, rinse clean and put them into the meat blocks. Boil water in a pot, add salt and bamboo shoots and boil for 10 minutes, remove and control water, put them into meat blocks. Remove scallion and ginger, put dried chili peppers in and simmer for 15 minutes. Turn up the heat to reduce the soup. Turn off the heat and take it out to plate and serve with scallion greens.
Mrs. Mao's Braised Pork
Ingredients: 20g soy sauce, 20g ginger, 2 star anise, 1g cinnamon, appropriate amount of water, 30g scallion, 1g chicken broth, 1g flavor enhancer.
Method: Cut the pork belly into blocks. Put it in the pot, add water and boil until it opens, turn down the heat and cook for 2 minutes, remove and wash clean, control water.
Heat oil in a pot, pour in ginger and cinnamon and stir-fry until fragrant. Pour in the pork belly and stir-fry until slightly golden. Pour in soy sauce and appropriate amount of water and cook until it opens.
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