Yiyang is a prefecture-level city in Hunan Province, located in the area of the southern Yangtze River Delta, in Hunan Province. It is a well-known place with a rich history.The geographical coordinates of Yiyang are from 27°58′38″N to 29°31′42″N and from 110°43′02″E to 112°55′48″E. It has a length of 217 kilometers from east to west and a width of 173 kilometers from north to south. From a map, it looks like a majestic lion, standing proudly in the north-central part of Hunan Province.

FeaturesSnacksAnhua( )Anhua( )( )( )( )( )( ),( )( )( )( )( )( )( )( )( )( ),( )( )( )Red Braised Eight Treasures Chicken, Hunan-style Homemade Pork Belly, Golden Vegetables,( )( )( )( )( )( )( )( )( )( )( )( )( )( )( )Brief introduction

Original steamed, also known as, is a Chinese medicinal dish, belonging to

Introduction

cuisine.This dish has a rich and flavorful taste, with a balance of salty, sweet, fragrant, and spicy flavors.UsingThis dish is rich in flavor and has a savory, sweet, fragrant, and spicy taste.andgoji berries,,,,andred dates,as well as chicken broth, to steam, providing nutritional ingredients.Taste of the dish:Rich and flavorful, with a balance of salty, sweet, fragrant, and spicy flavors.Health tips:This dish has the functions of replenishing and nourishing the body, and is a nourishing dish that is commonly made in Hunan Province.Nutritional information:Pig stomach: Pig stomach contains

protein, fat, carbohydrates, vitamins and calcium, phosphorus, iron, etc., with the functions of replenishing and strengthening the spleen and stomach, suitable for people with blood deficiency and weak body.

Red dates: Red dates are known for their round, black, glossy appearance, and the protruding "dragon eyes" at the top of the seed, hence their name.

Fresh

red dates,

have a delicate and sweet texture, with a delicious taste, which is unparalleled by other fruits.

Fresh red dates, when dried, become dried red dates, which are a traditional Chinese medicine.Dried red dates contain various nutrients, with the functions of replenishing blood, calming the mind, improving intelligence, and nourishing the heart and spleen. They are a traditional food for improving intelligence and relieving insomnia, palpitations, and nervous disorders, as well as anemia.Dried red dates are sweet and warm in nature, and should not be eaten by those with fever or pregnant women.

Dates (dried): Dried dates contain vitamins A, C, E, P, biotin, phosphorus, potassium, magnesium, and other minerals, as well as folic acid, pantothenic acid, and nicotine.They have the functions of improving human immunity, preventing osteoporosis and anemia, softening blood vessels, and calming the mind.Elderly people with bone loss in menopause, children with calcium deficiency during growth, and women with anemia can benefit from eating dried dates.Red dates are also beneficial for those recovering from illness.Red dates contain phosphoric acid, which can expand blood vessels and strengthen heart muscle contraction, improving heart muscle nutrition, which has benefits for preventing cardiovascular diseases.( )Goji berries: Generally, it is not recommended to eat too much warm, nourishing foods such as goji berries, red ginseng, and dates together.

: It is not recommended to use together.:,,,;;,,,,,

Cooking methods that are incompatible:

( ): Mountain yam is incompatible with,, and should not be taken together with alkaline drugs.

Dates (dried): Dried dates are not compatible with shrimp, scallions, eel, seafood, animal liver,

,.RecipeRecipe name: Original steamedCuisine:Ingredients:Main ingredients: 400g of pig stomach

Auxiliary ingredients: 10g of goji berries, 5g of, 15g of, 15g of dried mountain yam, 10g of dried dates

Seasonings:White pepper: 5g: 30g

Salt: 2g

Vegetable oil: 15g (refined)Production process:

1. Wash the pig stomach, cook and slice it into 5 cm long and 2 cm wide pieces;

2. Wash goji berries,,, dried mountain yam and red dates with cold water;

3.,

Ingredients: 10g of goji berries, 5g of lotus seeds, 15g of angelica sinensis, 15g of ginseng, 15g of dried yam, 10g of dates (dried)

Seasonings:White pepper5g of ice sugar, 30g of salt, 2gLard(Refined) 15g

Cooking process:

1. Wash the pig's belly, cook it, and cut it into long strips about 5 cm long and 2 cm wide;

2. Wash the goji berries, angelica sinensis, ginseng, dried yam, and dates in cold water;

3. Wash the lotus seeds and lychee in cold water;The characteristic dish of Xishan cuisine is Silver Fish.Remove the shell;

4. Place the pig belly, dried loquats, dried angelica, and other ingredients in a green glazed pot;

5. Add ground white pepper and salt;and cooked lard and sugar, steam for 30 minutes;6. Then add 500ml of chicken broth, steam until soft and tender;

7. Cooking tips:

Use high heat and steam for about 2 hours.

Chicken and Shrimp Soup

Introduction

Chicken and Shrimp Soup is a famous Hunan cuisine, belonging to the Hunan cuisine.

Grass CarpHigh nutritional value, rich in unsaturated fatty acids and selenium, with warming and cooling effects on the stomach, and can treat headaches, palpitations, diarrhea, and malaria.This recipe is delicious and nutritious.Features:

The aroma of fermented bean curd is rich and fragrant, and the color is bright red.

Preparation

Dish name: Chicken and Shrimp Soup

Cuisine: Hunan cuisine

Features: The aroma of fermented bean curd is rich and fragrant, and the color is bright red.

Ingredients:

Grass carp or

Carp300g of chicken and shrimp soup, 10g of fermented bean curd, 2g of dried chili peppers, 10g of bamboo shoots,green garlicto taste, 2g of salt,soy sauce,4g,vinegar,2g,sugar,3g,MSG,4g of liquor, 10g of cornstarch, 10g of oil,eggs,2, and appropriate amount of chicken broth.Cooking process:

（1) Marinate with salt for about 10 minutes, and then coat with wet cornstarch and egg liquid.

（2) Heat up the pot and add oil to heat until 80% hot, then add the chicken and shrimp soup and stir-fry until golden brown, then remove.

（3) Leave the bottom of the pot with oil, add dried chili peppers and stir-fry, then add fermented bean curd, chicken and shrimp soup, cook over low heat until cooked, then add water starch to thicken and serve.

Cold mix

Braised EggsIntroduction

Braised Eggs

is a famous Hunan cuisine, a commoncold dish.Braised Eggs are a special food for the Han people in China, a typical egg dish with a unique flavor, which can promote appetite.，According to "Medical Compendium", it can dispel lung heat, dispel alcohol, clear the intestines, treat diarrhea and dysentery.It can be dispersed and condensed, and is often used to treat sore throats, sore throats, hoarseness, and constipation.Main effects:Braised Eggs have a unique flavor and can promote appetite.According to "Medical Compendium", it can dispel lung heat, dispel alcohol, clear the intestines, treat diarrhea and dysentery.It can be dispersed and condensed, and is often used to treat sore throats, sore throats, hoarseness, and constipation.Yiyang Wood Ear Mushrooms:

Yiyang Wood Ear Mushrooms are a famous local specialty of Yiyang City, Hunan Province.

History:Yiyang Wood Ear Mushrooms have a history of more than 500 years.Yiyang Wood Ear Mushrooms are soft and elastic, smooth and not sticky, with translucent and bright white protein, which can see through human shadows.

The color of the egg yolk is five different shades of green, dark green, green, dark green, and orange, with a fresh and creamy taste, long-lasting aftertaste.

PreparationIngredients:Wood Ear Mushrooms,Green Onion,Garlic, red chili peppers, tomato flower,

Lettuce,

Soy sauce, vinegar,

chili oil,SugarPreparation:(1) Peel the wood ear mushrooms and cut them in half, then arrange them in a bowl.(2) Chop the green onion, mince the garlic, slice the red chili peppers, and put them in a bowl. Add soy sauce, vinegar, sugar, and chili oil, and mix well.Place the braised eggs, and decorate with tomato flower and lettuce.Peanut Crispy Duck

Introduction

Peanut Crispy Duck is a traditional Hunan cuisine, with a beautiful appearance, soft and mellow color, and integrates crispy, tender, and fragrant.

The key to making this dish is to marinate and steam the whole duck first, then make two egg batters, and fry twice to create crispy skin.

This dish is complex, and the crispy skin comes from marinating and seasoning.

Features:

Beautiful appearance, soft and mellow color, integrates crispy, tender, and fragrant.PreparationDish name: Peanut Crispy Duck

Cuisine: Hunan cuisine

Ingredients:

1 duck, 2000g, MSG 1.5g,

Sesame seeds,

50g,

Star anise,

20 pieces, cooked lard 50g, star anise powder 1g, cooked leanHam,10g, green onion 15g, coriander 100g, eggs 1, dried cornstarch 50g, egg whites 3,flour,50g, Shaoxing wine 25g, peanut oil 10g, salt 8g,peanuts,1000g (about 100g), white sugar 5g, ginger 15g.Cooking process:1. Clean the duck and marinate with Shaoxing wine, salt, sugar, and ground ginger for about 2 hours, steam until 80% cooked, then take it out and cool it. Cut off the head, wings, and palm, then peel off the meat from the duck body and cut it into strips.Cut the ham into fine strips.Cut the lard into thin strips.

Beat the eggs in a bowl, add flour, 10g of dried cornstarch, and 50g of water to make a batter.

Wash and pick the coriander.2. Coat the duck skin with a layer of egg batter.Place it on a plate, and put the lard strips and duck strips into the remaining egg batter, then add MSG and mix well, and spread it on the duck skin.3. Beat egg whites into a meringue, add 40g of dried cornstarch, and mix well.Spread it on the duck meat, and sprinkle with sesame seeds and ham.

In a wok, heat peanut oil to 60% hot, then fry the peanut crispy duck, brush with oil and fry until the bottom is golden brown, then drain the oil, sprinkle with star anise powder, and drizzle with peanut oil. Cut it into 5cm long and 2cm wide strips, and arrange it neatly in a plate, surrounded by coriander.Fire and WaterSilver CarpIntroduction

Fire and Water Silver Carp is a characteristic Hunan cuisine.Flavor characteristics:1. Silver carp is also known as King Carp, Silver Carp,

Noodlefish.

Its length is 6 to 7 centimeters, with a smooth and shiny body, no scales or thorns, and is as fine as silk, with a silver and translucent appearance, with a flat and large mouth and teeth. It is known as the "head of freshwater fish". It is harvested in autumn, and the harvested silver carp is processed and dried for sale, otherwise, it will rot within 1 hour.

Flavor characteristics:

1. Silver fish is also known as Wang Yu fish, silver bar fish,

and fish.The body is 6 to 7 cm long, smooth all over, without scales or thorns, soft and silky, silver and translucent, with a flat head, large mouth, and teeth, known as "the first fresh water fish," and is harvested in autumn. The harvested silver fish is processed and dried, otherwise, it will turn into water within 1 hour.It contains rich and high-quality protein and essential fatty acids, and provides hemoglobin (organic iron) and cysteine, which promotes iron absorption, and can improve iron deficiency anemia;It has the effects of tonifying kidney and blood, nourishing yin and drying out;

Silver fish, delicious and nutritious meat, rich in protein, fat, calcium, phosphorus, iron, vitamins B1, B2, and niacin.Protein content reaches 70%, it is sweet, non-toxic.Beneficial for spleen, lungs, kidneys, tonifying, and removing deficiency.: "Cook in soup, makes the stomach wide and healthy."states that silver fish "can be cooked in soup, which can make the stomach wide and healthy, without any greasy feeling."also states: "Nourishes the stomach and intestines, harmonizes the meridians, helps the small intestine, and is suitable for eating."3. This dish has red, white, and green colors, silver fish is tender and fragrant, smoked meat is rich in aroma, and the soup is clear and delicious.Nutritional benefits:”

Smoked meat is warm and sweet, salty;

It has the functions of tonifying the spleen and appetizing, promoting saliva, nourishing blood, and nourishing the kidneys and replenishing essence;

It can be used to treat deficiency, dizziness, poor appetite, prolonged diarrhea, and waist and leg pain.

In the Jiangnan region, it is often used to make soup for pregnant women or after illness to stimulate appetite and increase food intake;

Because smoked meat has a function of accelerating wound healing, it is now used as a supplementary food after surgery.

Nutritional features:1. Smoked meat has a bright color, with clear red and white;

Meat

Flavor: salty, fragrant, and not greasy, delicious;2. Smoked meat contains abundant protein and fat, various vitamins and minerals;3. Smoked meat is made during the winter and summer, and through fermentation and decomposition, various nutrients are more easily absorbed by the body, and it has the functions of nourishing the stomach and promoting saliva, nourishing the kidneys and strengthening yang, strengthening bones and muscles, and promoting wound healing.

Making:

Cuisine: Hunan cuisine

Cooking method: Braising

Taste: Salty and savory

Ingredients:

Main ingredients: 500g of Chinese smoked meat, 150g of dried silver fish

Small

Bok choy500gAuxiliary ingredients: green onion, etc.Seasoning: green onion 15g, cooking wine 20g, ginger 15g, salt 5g

Black pepper

1g, MSG 1g, chicken oil 15gSteps:1. Wash the smoked meat with boiling water and add a little alkali, then wash it with warm water, put it in a pot and cook for 1 hour, then take it out;

2. Use tweezers to remove the fur on the surface, cut off the impurities with force, and cut cross-shaped cuts on one side with a depth of 2/3;

3. Put the smoked meat in a bowl, put it upside down, add cooking wine, and steam in a cold water pot for 1 hour, then take it out;

4. After steaming, drain the juice, then replace it with chicken broth, and steam it through for finishing;

5. Chop the green onion, and chop the remaining green onion and ginger;

6. Wash the bok choy, remove the leaves, and leave the stem;

7. Cut the dried silver fish into pieces, soak in cold water, pick out the impurities, wash twice, and then soak in water;

8. Heat the pot, add 500ml of broth, green onion, ginger, silver fish, cooking wine, and salt, and cook until boiling, then pour into a strainer to drain the water, remove the green onion and ginger, and put it in a soup basket;

9. At the same time, take out the smoked meat and put it on the silver fish, sprinkle with pepper and green onion;

10. Pour the smoked meat soup into the pot, add chicken broth, salt, bok choy, and MSG, and cook until well seasoned, remove the foam, and pour it into the soup basket containing the smoked silver fish, add chicken oil, and it is finished.

Braised Pork Ribs

Introduction

Braised Pork Ribs is a traditional Hunanese dish from the Han ethnic group, belonging to the Hunan cuisine.

Features:

The color is reddish, the shape is beautiful, the texture is tender and crisp, and the taste is salty and savory.

Remove the fur on the ribs, clean and wash, and pat dry.

First, heat the pepper in a pot, then add salt and fry, and then pour out to cool, add green onion, ginger, and chop.At the same time, use bamboo skewers to poke holes in the ribs, and then rub salt, sugar, pepper, and wine on the ribs, and put them in a clay pot.Marinate for about 5 days.After marinating, wash the marinated ribs with warm water, pat dry, and wrap them in a clean cloth to form a cylinder.Then tie it tightly with a rope, put it in a pot, and steam for 2 hours.Unwrap the rope, reshape and steam for another half hour, and then take it out.

Cool and remove the rope and cloth, brush with fragrant oil to prevent dryness.

When eating, cut into semi-circular pieces, cut thin slices, and arrange on a plate, and drizzle with fragrant oil.

Features:

Reddish, beautiful shape, tender texture, salty and delicious.

Steps:

Cuisine: Hunan cuisine

Taste: Salty and savoryIngredients:

Pork ribs

500g, 25g Sichuan peppercorns, 150g salt, 100g green onion, 100g white sugar, 100g ginger, 50g white wine, 100g chicken oil

Making:

1. Clean and wash the pork ribs, pat dry.2. Heat the Sichuan peppercorns in a pot, then add salt and fry, and then pour out to cool.

3. Add green onion and ginger.

Use bamboo skewers to poke holes in the pork ribs.4. Rub salt, sugar, Sichuan peppercorns, white wine, and green onion on the ribs, and put them in a clay pot.

Marinate for about 5 days.After marinating, wash the ribs with warm water, pat dry, and wrap them in a clean cloth to form a cylinder.

Then tie it tightly with a rope, put it in a pot, and steam for 2 hours.

Unwrap the rope, reshape and steam for another half hour, and then take it out.

Cool and remove the rope and cloth, brush with fragrant oil to prevent dryness.

7. When eating, cut into semi-circular pieces, cut thin slices, and arrange on a plate, and drizzle with fragrant oil.Turn-fried bean sproutsIntroductionTurn-fried bean sprouts is a Hunanese Han ethnic dish, belonging to Hunan cuisine.It has a strong aroma, is not greasy, is soft and delicious, and has a bean sprout flavor.

Main ingredients: 75ミルク, 150g bean sprouts, 100g pork

Features:The color is green, the texture is crisp and tender, and the taste is savory.Clean and wash the bean sprouts, and chop them into pieces.

Heat the pork in a pot, then add bean sprouts, and stir-fry.

The pork is not to be eaten with black plum, radish, carp, shrimp, pigeons, snails, loaches, loaches, lychees, donkey meat, sheep liver, and Chinese cabbage.CookingDish name: Turn-fried bean sprouts

Cuisine: Hunan cuisine

Ingredients:Main ingredients: 75ミルク, 150g bean sprouts, 100g porkHowever, due to the high cholesterol content in pork, it is not suitable for people with obesity and high blood lipids to eat too much.Cooking methods that are incompatible:Pork ribs (Five-finger pork): pork should not be combined with plums, licorice,

carp,

shrimp, pigeon meat,snails,apricot kernels,donkey meat, lamb liver, coriander,pufferfish,loach,reed,quinoa,quail,beef should not be eaten together.CookingDish name: Oil Bean Paste PorkCategory: Hunan cuisineIngredients:Main ingredients:750g of pork ribs (five-finger pork)

Place the pot on high heat, add oil and heat to 60% heat, then add the pork and stir-fry until the skin starts to bubble, add spices, ginger slices, and whole peppercorns and stir-fry, then add, stir-fry until the water evaporates, add fresh soup, add salt, MSG,

chicken broth

, oyster sauce, chili sauce

Season to taste, add color, pour into a pressure cooker and cook for 12 minutes, then remove the spices, whole peppercorns, and ginger slices for later use;

Place the pot on high heat, add red oil, stir-fry garlic and red bell pepper, add the pork and the soup, then thicken the soup, and serve in a dry pot with a white radish.

Features:

Ingredients:

25g soy sauce, 2g salt, 50g dried bean curd, 60g peanut oil, 50g river rice wine

Cooking method:

1. After removing the remaining skin from the pork belly with a hot iron, place the meat in cold water to scrape it clean;

2. Add water to the pot, put the pork belly in to cook until 80% cooked, then take it out, use a clean cloth to wipe the water from the pork skin;

3. While hot, spread the sweet wine sauce on the meat skin;

4. Place the wok on high heat, add peanut oil, heat to 80% hot, put the pork belly skin side down into the pot, wait for the meat skin to turn red when fried, then take it out;

5. Then put the pork belly back into the soup pot to cook for a while, when the meat skin wrinkles, take it out;

6. Put the pork belly skin side down on the cutting board, first cut into 10 cm long, 1 cm thick pieces, then cut a knife horizontally, but not cut through;

7. Then arrange the cut pork belly skin side down neatly in a bowl, the remaining edges and corners of the meat form a ladder on the edge of the bowl;

8. Then evenly add fine salt, soy sauce, dried bean curd, steam in a steamer until soft and rotten, take it out and flip it on a plate, and it is ready.

Cooking tips:

1. Dried bean curd, choose the famous Hunan Liuyang "One Piece of Fragrant" dried bean curd;

2. The meat can be placed in a tray and placed in a steamer, steam for about 15 minutes, generally to cook until half cooked;

3. The meat skin should be fried until it turns into a "tiger skin", which is a wrinkled state, when steaming, the fat from the meat seeps into the dried bean curd, which is not greasy to eat;

4. Because the meat has been fried, it needs to be prepared 500g of peanut oil.

Sour meatBeans

Introduction

Sour meat and beans is a traditional Han dish from Yiyang, Hunan, which belongs to Hunan cuisine.

Cooking method:

Soak the beans (beans) and cut them into granules;Ginger, green onion, chopped finely;Red chili cut into granules;Five-color pork, wash and cut into granules;In a wok, add vegetable oil, heat to 50% hot, add chopped green onion, ginger and meat granules, stir-fry until fragrant, the pork changes color, add the cut granules of beans, chili and stir-fry, then add flower pepper water, flavor, and pour in fragrant oil, and then it is ready.Features:Rich ingredients, bright color.

Crisp, smooth, spicy, sweet and fresh, with a fragrant aroma.

Cooking methodCooking materials

Main ingredients: 250g beans

Auxiliary ingredients: 150g pork ribs (pork belly)

Seasoning: 25g chili (red, pointed), 2g flower pepper, 2g flavor, 10g ginger, 10g green onion, 100g vegetable oil, 2g fragrant oil

Cooking:

1. Soak the beans (beans) and cut them into granules;

2. Ginger, green onion, chopped finely;

3. Red chili cut into granules;

4. Five-color pork, wash and cut into granules;

5. In a wok, add vegetable oil, heat to 50% hot, add chopped green onion, ginger and meat granules, stir-fry until fragrant, the pork changes color, add the cut granules of beans, chili and stir-fry, then add flower pepper water, flavor, and pour in fragrant oil, and then it is ready.

Cooking tips:

The beans should be soaked in salt and other seasonings before use.

Eight-treasure chicken

Introduction

Eight-treasure chicken not only has fine ingredients, but also meticulous production.

It combines the traditional red braising and frying methods, first frying and then braising, which fully reflects the characteristic of Hunan cuisine that is good at seasoning.

The finished dish has a bright and abundant color, rich ingredients, and is a delicious and rich dish, which is a traditional Han dish from Hunan.The main ingredients are chicken, pork fat, ham, golden hook, and water-soaked fungusShiitake mushroomsFresh shiitake mushrooms, lotus,, green onion.Features:The finished product has a bright and abundant color, a plump shape, and a rich and delicious flavor.

Cooking method

Cuisine: Hunan cuisine

Taste: Spicy

Ingredients:

1000g pork belly, 50g red chili, 200g white radish, 50g vegetable oil, 3g fine salt, 8g flavor, 5g chicken powder, 5g oyster sauce, 20g chili sauce, 20g, 20g ginger, 50g green onion, 50g fragrant oil, 1000g cooked lard, 15g green onion, 15g ginger.

Cooking method:

1. Soak the beans (beans) and cut them into granules;2. Ginger, green onion, chopped finely;3. Red chili cut into granules;4. Five-color pork, wash and cut into granules;5. In a wok, add vegetable oil, heat to 50% hot, add chopped green onion, ginger and meat granules, stir-fry until fragrant, the pork changes color, add the cut granules of beans, chili and stir-fry, then add flower pepper water, flavor, and pour in fragrant oil, and then it is ready.Cooking tips:The beans should be soaked in salt and other seasonings before use.Eight-treasure chickenIntroduction

Eight-treasure chicken not only has fine ingredients, but also meticulous production.

It combines the traditional red braising and frying methods, first frying and then braising, which fully reflects the characteristic of Hunan cuisine that is good at seasoning.The finished dish has a bright and abundant color, rich ingredients, and is a delicious and rich dish, which is a traditional Han dish from Hunan.Cooking methodCuisine: Hunan cuisineTaste: Spicy

Ingredients:

1000g pork belly, 50g red chili, 200g white radish, 50g vegetable oil, 3g fine salt, 8g flavor, 5g chicken powder, 5g oyster sauce, 20g chili sauce, 20g, 20g ginger, 50g green onion, 50g fragrant oil, 1000g cooked lard, 15g green onion, 15g ginger.

Cooking method:

1. Soak the beans (beans) and cut them into granules;2. Ginger, green onion, chopped finely;3. Red chili cut into granules;

4. Five-color pork, wash and cut into granules;

5. In a wok, add vegetable oil, heat to 50% hot, add chopped green onion, ginger and meat granules, stir-fry until fragrant, the pork changes color, add the cut granules of beans, chili and stir-fry, then add flower pepper water, flavor, and pour in fragrant oil, and then it is ready.

4. In a wok, add vegetable oil, heat to 50% hot, add chopped green onion, ginger and meat granules, stir-fry until fragrant, the pork changes color, add the cut granules of beans, chili and stir-fry, then add flower pepper water, flavor, and pour in fragrant oil, and then it is ready.

Features:

Bright, tender, rich sauce, long lasting flavor.

Cooking method

Cuisine: Hunan cuisine

Taste: Spicy

Ingredients:1000g pork belly, 50g red chili, 200g white radish, 50g vegetable oil, 3g fine salt, 8g flavor, 5g chicken powder, 5g oyster sauce, 20g chili sauce, 20g, 20g ginger, 50g green onion, 50g fragrant oil, 1000g cooked lard, 15g green onion, 15g ginger.Cooking method:1. Soak the beans (beans) and cut them into granules;2. Ginger, green onion, chopped finely;3. Red chili cut into granules;4. Five-color pork, wash and cut into granules;5. In a wok, add vegetable oil, heat to 50% hot, add chopped green onion, ginger and meat granules, stir-fry until fragrant, the pork changes color, add the cut granules of beans, chili and stir-fry, then add flower pepper water, flavor, and pour in fragrant oil, and then it is ready.Red and shiny, soft and glutinous, thick soup, long aftertaste.CookingCategory: Hunan cuisineFlavor: SpicyIngredients:1000g of beef with skin, 50g of red bell pepper, 200g of white radish, 50g of vegetable oil, 3g of salt, 8g of MSG, 5g of chicken broth, 10g of oyster sauce, 20g of chili sauce, 20g of, 20g of ginger, 50g of garlic,

8 cloves of star anise,

5g of cinnamon, 30g of whole peppercorns, 2g of white pepper, 20g of red oil, 10g of sugar, 500g of fresh soup.

Cooking method:

1. Rinse the beef with skin and remove the fur, wash it, and cook it in water until tender, then cut it into 4cm long, 2.5cm wide, 0.5cm thick slices.

2. Cut the red bell pepper into 1cm long pieces;

Cut the garlic into pieces;

Slice the ginger;Peel and slice the white radish into pieces of the same size as the beef.3. Place the pot on high heat, add oil and heat to 60% heat, then add the beef and stir-fry until the skin starts to bubble, add spices, ginger slices, and whole peppercorns and stir-fry, then add, stir-fry until the water evaporates, add fresh soup, add salt, MSG, chicken broth, oyster sauce, and chili sauce to season, then add color, pour into a pressure cooker and cook for 12 minutes, then remove the spices, whole peppercorns, and ginger slices for later use.

4. Place the pot on high heat, add red oil, stir-fry garlic and red bell pepper, add the beef and the soup, then thicken the soup, and serve in a dry pot with a white radish.

1. Blanch the beef with skin, remove the fur, wash, and cook in boiling water until nearly cooked, then remove and cut into 4cm long, 2.5cm wide, 0.5cm thick slices for later use.

2. Remove the stems and cut the red peppers into 1cm segments;Remove the stems from the garlic;Slice the ginger into thick slices;Peel the white radish and cut it into slices of the same size as the beef.

3. Place a clean pot over high heat, add oil and heat until 60% full, then stir-fry the beef until small bubbles appear on the surface, add spices, ginger slices, and whole red peppers to cook, then add cooking wine, cook out the moisture, add fresh broth, add salt, MSG, chicken broth, oyster sauce, and chili sauce to adjust the flavor, add sugar to adjust the color, and then pour into a pressure cooker to cook for 12 minutes. Then remove the spices, whole red peppers, and ginger slices for later use.

4. Place a clean pot over high heat, add red oil, and stir-fry the garlic and red pepper circles until fragrant, then add the beef and its sauce to the pot, and then thicken the sauce, and finally serve in a dry wok lined with white radish.