Hunan Dishes

Assorted Cured Meat

click to see closer

Materials:

Preparations:

Rinse the ingredients in tepid water, then steam till done.
Remove the chicken bones, pork skin, and fish scales.
Slice the chicken, pork and fish, put into a bowl with the skin side down, pour seasoned soup stock into the bowl, steam till tender.

Red Peppers Stuffed with Pork

Materials:

Preparations:

Rinse and finely chop the prawns and mushrooms, add to the minced pork, then add eggs, MSG and salt stir together with cornstarch to make a filling.
Cut off the ends of the peppers, remove the seeds, stuff with filling, seal the ends with dissolved cornstarch, deep-fry till 80% done and remove.
Put the peppers into a bowl with the ends done, sprinkle garlic and steam till done, drain off the soup stock, turn the bowl upside down on a plate.
Add asesonings to the soup stock, bring to the boil, thicken, pour over the peppers.

Dong'anzi Chicken

Materials:

Preparations:

Boil the chicken till 70% done, remover to cool, remove the head, claws and bones and cut into slices.
Heat oil in a wok over a high heat til 8-fold hot, drop in the chicken slices, shredded ginger, and chilli powder, saut for a while, season with vinegar, cooking wine, salt and wild pepper powder, add soup-stock, cook till the soup is concentrated, drop in scallion sections, thicken.

Tripe Stewed in Mushroom Soup

Materials:

Preparations:

Rinse the tripe, score with crisscross cuts then slice.
Rinse the mushrooms, cut into thick slices, drop them in 500g chicken soup, bring to the boil, add pea shoots, salt and pepper, pour into a bowl, add 70g hot chicken oil.
Quick boil the tripe, then add to the bowl.

Braised Fungus

Materials:

Preparations:

Rinse the fungus, stir-fry in 8-fold hot oil with scallion knots and ginger, simmer for 10 minutes.
Put some oil in the wok, when the oil is 6-fold hot, drop in winter bamboo shoots, stir-fry till the shoots turn slightly yellow.
Drop in the fungus and simmer for a while.
Add some seasonings, thicken with cornstarch solution.

Chrysanthemum Squids

Chrysanthemum squids

Materials:

Preparations:

Expand the dried squids, cut into chrysanthemum-like slices, scald and remove.
Steep in scallion and ginger sauce, drain, coat with dry cornstarch and lay out on a plate.
Roll the mashed shrimps into balls, put in the middle of the "chrysanthemums", sprinkle with minced ham to serve as pistils.
Saute in 6-fold hot oil till done and transfer to a plate.
Saute the cabbage heart then put it around the "Chrysanthemums".

Unrobed Eels

Unrobed Eels

Materials:

Preparations:

Skin and bone the eels, scald and slice.
Put the slices into a mixture of egg white, cornstarch and seasonings, stir-fry in 50% heated oil.
Slice bamboo shoots, fragrant mushrooms and green peppers, stir-fry in 80% heated oil, add the sliced eels and cooking wine, toss a few times.

Lotus Seedpods With Crystal Sugar

Lotus Seedpods With Crystal Sugar

Materials:

Preparations:

Peel the lotus seedpods and remove the bitter hearts, steam, drain off the juice and place in a bowl.
Rinse the dried longan pulp, peel and cube the pineapples, put in a saucepan.
Add 500g water, crystal sugar, soy beans and cherries, when cooked pour into the bowl.