[Chinese GB]
[Chinese Big5]
Hunan Recipe
Hunan Dishes consist of local dishes from the Xiangjiang River area, Dongting Lake area and Western Hunan mountain area. Typical dishes are Dong'an fledgling chicken, hot-spiced and peppered fledgling chicken, steamed pickled meat, lotus seed with rock candy and mutton soup with tortoise.
Assorted Cured Meat
Materials:
200g cured pork
200g cured fish
200g cured chicken
150g sugar
25g soup stock
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:
500g red and green peppers
300g pork mince
15g prawns
15g mushrooms soaking in water
1 egg
50 garlic
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:
1 spring hen (1000g)
10g red hot chillies
25 scallion
25g ginger
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:
200g tripe
50g mushrooms soaked in water
12 pea shoots
500g chicken soup
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:
750g fungus
100g winter bamboo shoots
15g fresh garlic
10g scallion
10g garlic slices
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
Materials:
300g dried squids
150g mashed shrimps
250g minced ham
12g cabbage hearts
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
Materials:
300g eels
50g soaked slices of bamboo shoots
25g fragrant mushrooms
50g fresh green peppers
25g coriander
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
Materials:
200g white lotus seedpods
300g crystal sugar
50g fresh pineapples
25g cherries
25g green soy beans
25g dried longan pulp
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.
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