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Hubei Recipe
Hubei Dishes consist of dishes from Wuhan, Jinnan, Xiangyun and Southeast Hubei. Typical dishes are steamed Wuchang fish, steamed triplet from Mianyang, chicken broth stewed in an earthen jar, thousand-sliced pork, penholder-like fish belly, calipash soup with wax gourd and quick-boiled fish with oranges.


Mandarin Fish in Tomato Juice
Mandarin Fish in Tomato Juice
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    Materials:
    live mandarin fish 250g
    cabbage leaves
    100g sugar
    5g scallion
    10g ginger
    100g tomato ketchup

    Preparations:
  1. Clean the fish and cut into long slices, score the two sides, steep in scallion and ginger sauce and cooking wine for 30 minutes.
  2. Then coat the fish slices with dried cornstarch, deep-fry in 8-fold hot oil till golden brown and look like grapes, transfer to a plate.
  3. Scald green cabbage leaves, cut into grape-leaf-like patterns and place beside the fish "grapes".
  4. Pour tomato ketchup into hot oil, stir well, pour over the fish.


Fish Wedges
Fish Wedges
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    Materials:
    400g mandarin fish
    50g mushrooms soaked in water
    5g minced water chestnuts
    500g chicken soup
    4 egg whites

    Preparations:
  1. Mash the fish, add seasonings, minced water chest-nuts, and egg white, stir in one direction adding water at the same time to make a paste.
  2. Pour water into a saucepan and put over a low heat.
  3. Make the mashed fish into orange-like wedges, and drop one by one into the saucepan, move to a high heat and stew till 80% done, pour in cold water, stew for one minute and remove.
  4. Add mushroom slices and seasoning to chichen soup, bring to the boil, drop in the fish wedges, stew until done, transfer to a bowl, sprinkle with chopped scallion and white pepper.


Eight-Treasure Sea Cucumbers
Eight-Treasure Sea Cucumbers
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    Materials:
    400g sea cucumbers soaked in water
    25g ham
    50g pork tendons
    25g cooked chicken meat
    25g bamboo shoots
    15g dried shrimps
    cooked lotus seedpods
    50g Chinese water chestnuts
    5g mushrooms

    Preparations:
  1. Rinse and slice into strips the sea cucumbers and tendons.
  2. Slice into pieces the bamboo shoots, ham and chicken.
  3. Dice the water chestnuts.
  4. Remove the bitter hearts of the lotus seedpods.
  5. Season oil with scallion and ginger, drop in the sea cucumber slices and slightly stir-fry, pour in chicken soup, transfer to a bowl.
  6. Stew the mushrooms and ham in chicken soup till done, pour over the sea cucumbers and steam for an hour, keep the soup, transfer the sea cucumbers to a plate.
  7. Add seasonings to the soup, bring to the boil, thicken, pour over the sea cucumbers.


Eight Delicacies Orange Cups Eight Delicacies Orange Cups

    Materials:
    oranges
    50g fragrant mushrooms
    50g water chestnuts
    50g ham
    50g chicken breast
    50g winter bamboo shoots
    50g lotus seeds
    50g shelled walnuts
    50g green soybeans

    Preparations:
  1. Wash the oranges, cut off the tops in a zig-zag pattern, take out the orange pulp to make an orange cup.
  2. Finely dice the mushrooms, bamboo shoots, water chestnuts, ham and chicken breast.
  3. Depistil the lotus seeds and steam cook.
  4. Peel and finely dice the shelled walnuts.
  5. Boil the green soybeans till flavored in soup stock.
  6. Season the chicken dices and stir cook in 6 fold hot oil.
  7. Mix together the ingredients and spoon into the orange cups, steam cook.


Jade-Belt Fish Rolls Jade-Belt Fish Rolls

    Materials:
    300g Cai fish meat with skin
    50g dried mushrooms soaked in water
    100g ham
    50g bamboo shoots soaked in water
    250g chicken soup

    Preparations:
  1. Cut the fish into 30 slices.
  2. Shred the ham, dried mushrooms, and bamboo shoots.
  3. Sprinkle salt onto the fish slices and coat with flour on both sides, cover with shredded ham, dried mushrooms, bamboo shoots, ginger and scallion, roll into fish rolls, steam for 5 minutes, place on palm leaves on a plate.
  4. Season oil with chopped scallion and minced ginger, pour in chicken soup and seasonings, bring to the boil, thicken, pour over the fish rolls, sprinkle with pepper.


Chicken Slices with Golden-needle Mushrooms Chicken Slices with Golden-needle Mushrooms

    Materials:
    250g chicken breast meat
    150g golden-needle mushrooms
    1 egg white

    Preparations:
  1. Cut the ckicken meat into pieces, add egg white, salt and cornstarch, stir evenly.
  2. Cut the mushrooms into short lengths, scald in clear soup, and let to dry.
  3. Scald the chicken pieces and mushrooms, quickly saute, add dondiments and thicken with cornstarch solution.


Scallop Balls Scallop Balls

    Materials:
    100g scallops
    squids
    dried mushrooms soaked in water
    shrimps
    peeled Chinese water chestnuts

    Preparations:
  1. Finely chop the squids, add condiments, stir evenly.
  2. Cut the mushrooms, shrimps and water chestnuts into shreds, add to the squid mash and squeeze into balls.
  3. Soak the scallops for 30 minutes, remove to a soup plate, add cooking wine, scallion and ginger, steam for 30 minutes, let cool, cut into strips.
  4. Roll the squid balls in the scallop strips, steam for 10 minutes.
  5. Boil chicken stock with MSG and salt, chicken with cornstarch and pour over the scallop balls.


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