1 Braised Fire-Roasted Fish
Ingredients:
- Small tender fish … 500 grams
- Vinegar … 10 grams
- Red chili peppers … 15 grams
- MSG … 1 gram
- Garlic cloves … 15 grams
- Broth … 100 grams
- Perilla leaves … 5 grams
- Green onions … 10 grams
- Shaoxing wine … 25 grams
- Ginger … 10 grams
- Salt … 3 grams
- Sesame oil … 15 grams
- Soy sauce … 10 grams
- Peanut oil … 150 grams
Instructions:
- Remove the gills and internal organs from the tender fish, clean, and drain. Roast the fish in a pan until both sides turn golden brown. Slice the green onions, and chop the red chili peppers, ginger, garlic, and perilla leaves. Mix the soy sauce, vinegar, MSG, broth, Shaoxing wine, and sesame oil with the green onions to make a sauce.
- Heat peanut oil in a pan until it reaches about 80% of its maximum heat. Fry the fire-roasted fish briefly, then reduce the heat to low and continue to cook until crispy and fragrant. Add the red chili peppers, ginger, garlic, and perilla leaves, and stir-fry briefly. Pour in the prepared sauce, braise until slightly softened, and reduce the liquid. Serve the dish on a plate once the sauce has mostly evaporated.
Key Points:
- Ensure the small fish are cleaned properly by removing the head, tail, and internal organs before cooking to achieve the best flavor.
Flavor Characteristics:
- Fire-roasted fish is a traditional dish from Hunan cuisine. It involves drying small fish in an iron pan until they are crispy and golden brown. The dish has a tangy and spicy flavor, with a crunchy texture that combines both soft and crispy elements, making it uniquely flavorful.
2 Dragon Playing with Pearls
Ingredients:
- Catfish (4 pieces) … 750 grams
- Salt … 2.5 grams
- Radishes … 1000 grams
- Shaoxing wine … 10 grams
- Baby bok choy (12 hearts) … 12 pieces
- Ground pepper … 25 grams
- Water mushrooms … 25 grams
- MSG … 1 gram
- Green onions … 10 grams
- Sesame oil … 10 grams
- Ginger … 10 grams
- Rendered pork fat … 100 grams
- Chicken broth … 1000 grams
Instructions:
- Clean the catfish by removing the internal organs and gills, then blanch briefly in boiling water and wash clean. Peel the radishes, cut them into 3 cm diameter balls, blanch them briefly in boiling water, and drain. Slice the green onions into 0.7 cm long segments. Cut the ginger into diamond-shaped slices, each side about 1 cm long. Clean and slice the water mushrooms. Wash and drain the baby bok choy.
- Heat 50 grams of rendered pork fat in a pan over high heat. Add the catfish and ginger slices, and sauté briefly. Pour in the Shaoxing wine, add salt, and 100 grams of water. Bring to a boil, then add the chicken broth and radish balls. Skim off any foam, transfer to a clay pot, and simmer on low heat for 20 minutes. Add the water mushrooms and baby bok choy, sprinkle with ground pepper, drizzle with sesame oil, and serve hot from the clay pot.
Key Points:
- This dish is a soup, and it should be served directly from the clay pot, which is kept warm on a low heat stove. The soup remains flavorful and warming.
Flavor Characteristics:
- The catfish’s gray-black back resembles a dragon, while the radish balls look like white jade pearls. As the soup simmers, the radish balls float and roll, creating a vivid presentation reminiscent of a dragon playing with pearls. This is a seasonal specialty of Hunan in winter.
3 Red-Braised Soft-Shelled Turtle Legs
Ingredients:
- Soft-shelled turtle legs … 750 grams
- Vinegar … 75 grams
- Pork belly … 100 grams
- Soy sauce … 30 grams
- Water-soaked shiitake mushrooms … 25 grams
- Ground pepper … 1 gram
- Garlic cloves … 100 grams
- MSG … 1 gram
- Shaoxing wine … 50 grams
- Sesame oil … 15 grams
- Green onions … 15 grams
- Rendered pork fat … 100 grams
- Ginger slices … 15 grams
- Salt … 1 gram
- Minced ginger … 10 grams
Instructions:
- Cut the soft-shelled turtle legs into pieces, each 3 cm in length and width. Cut the pork belly into 2 large pieces. Slice the water-soaked shiitake mushrooms, removing the stems, and cut the larger mushrooms into 2 pieces.
- Heat the rendered pork fat in a wok over high heat. When hot, briefly fry the garlic cloves, then remove them. In the same wok, stir-fry the turtle legs until the water has evaporated. Add the Shaoxing wine, pork belly, soy sauce, shiitake mushrooms, ginger slices, green onions, and salt. Stir-fry for an additional minute, then add 600 grams of water and bring to a boil.
- Place a large earthenware pot with a bamboo mat at the bottom. Pour the boiling mixture into the pot, cover with a porcelain plate, and simmer over medium heat for 20 minutes until 80% tender. Remove the green onions, ginger, and pork belly. Add the fried garlic cloves and continue to simmer for another 10 minutes until completely tender. Transfer to a serving plate. Bring the remaining broth in the pot to a boil with MSG, pour over the turtle legs, drizzle with sesame oil, and sprinkle with ground pepper. Serve with minced ginger mixed with vinegar in small dishes.
Key Points:
- The turtle legs should be braised over low heat for a long time, typically 3-4 hours, until they are tender and aromatic, with most of the original broth reduced to a rich, concentrated sauce. This method is known as “braising.”
Flavor Characteristics:
- Soft-shelled turtles are reputed for having all five flavors combined—chicken, venison, beef, lamb, and pork—in one, offering an indescribable freshness. Larger turtles tend to be tough, while smaller ones can be fishy. Chefs usually choose turtles weighing around 1 kilogram, with those harvested during the blooming of cauliflower being particularly fat and flavorful, often referred to as “chrysanthemum turtles.”
- The turtle’s legs are robust and plump with tender, elastic meat, while the “skirt” is particularly popular. The finished dish has a color like amber, with a thick, gelatinous sauce. The legs are tender, and the skirt is soft and smooth.
4 Braised Eel Slices
Ingredients:
- Live yellow eel … 1000 grams
- Ginger … 15 grams
- Soaked Yulan slices … 50 grams
- Soy sauce … 20 grams
- Wet starch … 50 grams
- Garlic cloves … 50 grams
- Shaoxing wine … 50 grams
- Clear meat stock … 200 grams
- Vinegar … 15 grams
- Fresh perilla leaves … 5 grams
- Ground pepper … 0.5 grams
- Sesame oil … 5 grams
- MSG … 1 gram
- Tea oil … 50 grams
- Salt … 1.5 grams
- Rendered pork fat … 50 grams
Instructions:
- Knock the eel unconscious, pin its head to a long wooden board with a nail, straighten the eel with your left hand, and use a thick-bladed knife to make a cut under the jaw (without cutting through the bone). Slice down the thick back meat to the tail. Cut through the spine from under the jaw without breaking the bone, and then slice down to the tail to separate the spine from the eel meat. Remove the spine and internal organs with a small knife. Cut the eel meat into 4 cm long slices from the tail to the jaw, and wash thoroughly.
- Cut the Yulan slices into pieces measuring 4 cm long, 2 cm wide, and 0.3 cm thick. Chop the perilla leaves. Slice the garlic cloves thinly. Cut the ginger into fine julienne strips.
- Heat tea oil in a wok over high heat. When it reaches about 60% heat, add the eel slices and stir-fry until the surface is slightly browned. Remove and drain the oil.
- In the same wok, heat rendered pork fat over high heat until it reaches about 60% heat. Fry the garlic slices briefly, then add the Yulan slices, eel slices, Shaoxing wine, soy sauce, salt, vinegar, and ginger strips. Stir-fry together. Add 200 grams of meat stock and simmer for 1 minute. Add the perilla leaves and MSG, thicken with wet starch, and transfer to a large porcelain dish. Drizzle with sesame oil and sprinkle with ground pepper.
Key Points:
- The dish should have a reddish color with tender eel slices. Properly thickening the sauce is crucial; it should coat the eel slices well without excess liquid remaining in the plate after eating.
Flavor Characteristics:
- Hunan is one of the major eel-producing regions. Eels are found in rivers, lakes, ponds, ditches, and rice fields throughout the province, with the highest production in the Dongting Lake area. Eel meat is tender and thick, with few bones and rich in nutrients. The best time for eel is in May and June when they are most fat and plump. Braising the eel results in tender, moist, and aromatic slices, making it a traditional and renowned dish in the Hunan region.
5 Magpie’s Nest Shrimp
Ingredients:
- Shrimp … 200 grams
- MSG … 2.5 grams
- Fresh green peas … 100 grams
- Mixed bone stock … 50 grams
- Vegetarian ham … 25 grams
- Rendered pork fat … 750 grams (about 125 grams used)
- Potato … 250 grams
- Glutinous rice paper … 1 sheet
- Coriander … 50 grams
- Egg white … 1
- Sesame oil … 5 grams
- Starch … 50 grams
- Egg … 2
- Salt … 5 grams
- Flour … 25 grams
Instructions:
- Mix egg white and 15 grams of starch, and coat the shrimp with this mixture. Cut the potato into 5 cm long strips. In a bowl, mix the egg, 30 grams of starch, flour, 1.5 grams of salt, and 1 gram of MSG. Coat the potato strips with this batter. Dice the ham. Mix the mixed bone stock, starch, sesame oil, and MSG to make a sauce.
- Heat the rendered pork fat in a wok over high heat until it reaches 40% temperature. Add the shrimp and stir-fry until cooked, then remove. Increase the oil temperature to 80%, place the coated potato strips into a strainer to form a nest shape, and fry until golden brown. Remove and place on a plate with glutinous rice paper lining the nest.
- Heat 25 grams of rendered pork fat in a wok over high heat until it reaches 70% temperature. Add the green peas, ham, and salt, and stir-fry until flavored. Then add the shrimp and pour in the prepared sauce. Toss the wok a few times, then pour the mixture into the prepared potato nest and garnish with coriander.
Key Points:
- Pat the shrimp dry with a clean cloth before coating. Freeze in the refrigerator for 1-2 hours, then fry to maintain a crispy and tender texture.
Flavor Characteristics:
- The magpie’s nest is made by deep-frying potato strips to create a realistic nest shape. Inside the nest, there are tender shrimp and fresh green peas. The final dish features a vibrant combination of white, green, and yellow colors, with crispy potato, tender shrimp, and delicious peas. For an added touch, a carved magpie decoration can be placed alongside to enhance the presentation.
6 Soft-Fried Shrimp Cake
Ingredients:
- Fresh shrimp … 200 grams
- Rendered fatty pork … 100 grams
- Cooked lean ham … 25 grams
- Wet starch … 50 grams
- Water chestnut (peeled) … 50 grams
- MSG … 0.5 grams
- Roasted peanuts … 50 grams
- Salt … 2 grams
- Ketchup … 50 grams
- Sesame oil … 25 grams
- Egg whites … 2
- Rendered pork fat … 500 grams
- Sichuan pepper powder … 0.5 grams (about 65 grams used)
Instructions:
- Clean the fresh shrimp and drain. Chop them into a fine paste. Chop the rendered fatty pork into a paste. Dice the ham into small pieces. Peel the roasted peanuts. Use the back of a knife to crush the water chestnuts, then chop them finely.
- In a large bowl, beat the egg whites until foamy. Add the salt, MSG, water chestnuts, wet starch, chopped shrimp, and fatty pork, and mix well.
- Brush the bottom of a deep porcelain dish with rendered pork fat. Pour in the mixed shrimp paste, spreading it into a large round cake shape. Sprinkle with diced ham. Steam in a steamer for 20 minutes until cooked, then remove.
- Heat rendered pork fat in a wok over medium heat until it reaches 70% temperature. Fry the shrimp cake, turning it to brown both sides until a tender yellow color is achieved. Remove from the oil and cut into diamond-shaped pieces. Arrange on a large porcelain plate, drizzle with sesame oil, and sprinkle with Sichuan pepper powder.
- In the wok, heat 10 grams of rendered pork fat to 60% temperature. Fry the roasted peanuts until crispy and aromatic. Remove and place on one side of the shrimp cake. Serve ketchup on the other side.
Key Points:
- For frying the shrimp cake, use medium heat to achieve a tender yellow color. Avoid over-browning or burning the cake.
Flavor Characteristics:
- Shrimp cake is made by finely chopping shrimp and mixing it with a soft batter, then frying until golden. The cake is fragrant on the outside and tender on the inside, with a moist and soft texture. Served with ketchup, it offers a balanced taste of salty, savory, sour, and sweet flavors, making it especially popular among elderly diners.
7 Pan-Fried Whole Crab
Ingredients:
- Green crabs … 500 grams
- Yellow vinegar … 25 grams
- Fresh coriander … 50 grams
- Soy sauce … 15 grams
- Meat stock … 25 grams
- Wet starch … 25 grams
- Flour … 25 grams
- MSG … 1 gram
- Shaoxing wine … 50 grams
- Salt … 1 gram
- Minced ginger … 10 grams
- Rendered pork fat … 500 grams
- Chopped green onions … 10 grams (about 100 grams used)
- Sesame oil … 5 grams
Instructions:
- Clean the green crabs, removing the top shell, gills, and the underbelly, and scrape off any hairs from the legs. Cut the crab into 2 cm rectangular pieces, leaving the large legs and removing the joints and claws. Lay the pieces with the bottom side facing down on a plate, and sprinkle with flour.
- In a small bowl, mix chopped green onions and minced ginger with soy sauce, vinegar, Shaoxing wine, MSG, wet starch, salt, and 25 grams of meat stock to make the sauce.
- Heat rendered pork fat in a wok over high heat until it reaches 70% temperature. Add the crab pieces and fry until they turn red. Transfer the crab and oil to a strainer to drain off the oil.
- Heat 75 grams of rendered pork fat in the wok to 60% temperature. Add the fried crab pieces, pour in the mixed sauce, and toss gently to coat. Drizzle with sesame oil and serve on a plate, garnished with fresh coriander.
Key Points:
- Crab meat has a subtle taste, so this dish is best served later in the meal.
Flavor Characteristics:
- China has a long history of eating crabs, with crab sauces and crab roe dating back thousands of years. Many poets have written about crabs, and the story of Baoyu and Daiyu eating crabs in the lotus-scented pavilion in “Dream of the Red Chamber” is famous.
- In autumn, river crabs are abundant. Crab meat is nutritious and delicious. Pan-frying the whole crab gives it a crispy exterior while keeping the meat tender and flavorful, creating a unique taste.
8 Sour and Spicy Tube-Shaped Squid
Ingredients:
- Dried squid … 200 grams
- Wet starch … 50 grams
- Lean pork … 50 grams
- Baking soda … 1.5 grams
- Pickled vegetables … 25 grams
- Soy sauce … 25 grams
- Soaked bamboo shoots … 25 grams
- MSG … 1 gram
- Red dried chili peppers … 2.5 grams
- Salt … 1 gram
- Green garlic … 25 grams
- Sesame oil … 2.5 grams
- Yellow vinegar … 10 grams
- Rendered pork fat … 1000 grams
- Meat stock … 50 grams (approximately 100 grams used)
Instructions:
- Remove the tentacles from the squid, soak it in alkaline water, remove the bones, wash thoroughly, and cut it into 2 large pieces. On the side where the bones were, make vertical cuts every 0.3 cm, then make diagonal cuts to create 3 cm long and 2 cm wide rectangular pieces. Place the pieces in a clay pot and pour in hot water (70% temperature). The squid pieces will curl into tube shapes upon encountering the heat. Drain the water, then mix with 25 grams of wet starch and 1 gram of salt. Cut the lean pork, pickled vegetables, and bamboo shoots into fine pieces.
- Heat rendered pork fat in a wok over high heat until it reaches 80% temperature. Add the squid tubes and stir-fry briefly, then transfer to a strainer to drain the oil.
- Leave 75 grams of oil in the wok, heat to 60% temperature, and add the lean pork, bamboo shoots, pickled vegetables, red dried chili peppers, and green garlic. Stir-fry until fragrant. Then add the squid, soy sauce, yellow vinegar, and MSG. Stir-fry, then add 50 grams of meat stock and bring to a boil. Use 25 grams of wet starch to thicken the sauce, toss gently, and serve on a plate. Drizzle with sesame oil.
Key Points:
- Preparing Squid with Alkaline Water:
- Combine 150 grams of lime, 350 grams of baking soda, and 2 liters of boiling water. Once the lime and baking soda dissolve, remove the sediment and add about 2 liters of cold water. Soak the squid in this solution until it expands, becomes elastic, and shiny. Then, rinse it in clean water to remove the alkaline taste.
- Pickled Vegetables:
- Clean and dry a water jar. Add 2500 grams of warm water, 150 grams of salt, 25 grams of Sichuan peppercorns, 100 grams of white wine, and 50 grams of sugar. Wash and dry the vegetables, then pack them into the jar and seal. Let them sit for one to two days.
Flavor Characteristics:
Sour and spicy tube-shaped squid is a famous dish from Hunan known for its meticulous knife skills. The squid is cut precisely and evenly, then, after soaking in hot water, it curls into a tube shape. The final dish is glossy, tender, and flavorful with a sour and spicy taste, suitable for both casual dining and special occasions.
9 Chrysanthemum Squid
Ingredients:
- Dried squid … 300 grams
- Chicken stock … 300 grams
- Shrimp paste … 150 grams
- Green onions … 15 grams
- Cooked lean ham … 25 grams
- Ginger … 15 grams
- Baby bok choy … 12 pieces
- Dry starch … 30 grams
- Shaoxing wine … 50 grams
- Wet starch … 20 grams
- Salt … 4 grams
- Chicken fat … 15 grams
- MSG … 1.5 grams
- Rendered pork fat … 1000 grams
- Pepper powder … 1 gram (approximately 100 grams used)
Instructions:
- Preparation:
- Mince the ham. Crush the green onions and ginger, add Shaoxing wine to extract the juice. Wash the baby bok choy.
- Preparing the Squid:
- Clean the dried squid, soak it in alkaline water, rinse thoroughly, and cut into 6 cm by 4 cm pieces. On one side of each piece, use a knife to make diagonal cross-cuts in a 1/4 area, then flip the squid and make horizontal cuts in 3/4 of the width with a knife, creating a flower-like pattern (depth should be 2/3). Cut into strips, rinse in cold water to remove the alkaline taste, then blanch in boiling water until it curls up. Cool in cold water, drain, and marinate with the green onion and ginger juice along with 1 gram of salt. After marinating, squeeze out excess water, coat with dry starch, and arrange on a plate. Shape the shrimp paste into balls and place them in the center of the squid flowers. Sprinkle minced ham on top as the flower core.
- Making the Sauce:
- Mix the chicken stock, 1 gram of salt, MSG, pepper powder, and wet starch to make the sauce.
- Cooking:
- Heat 50 grams of rendered pork fat in a wok until it reaches 60% temperature. Add the baby bok choy and stir-fry with 1 gram of salt until flavored. Remove and arrange around the plate. Clean the wok, then heat 50 grams of rendered pork fat until it reaches 60% temperature. Add the squid flowers and cook until done, then remove and arrange neatly in the center of the plate. Leave 50 grams of oil in the wok, pour in the prepared sauce, bring to a boil, and pour over the squid flowers. Drizzle with chicken fat to finish.
Key Points:
- When adding the thickening agent to the pan, avoid stirring too vigorously. Use a spoon to gently push the sauce, preventing it from sticking to the pan, and ensure the starch is fully gelatinized for a glossy finish.
Flavor Characteristics:
Chrysanthemum Squid is an innovative dish from Hunan. Utilizing the squid’s malleability and ease of shaping, the dish features a chrysanthemum-like appearance with vibrant colors and realistic form. The squid is tender and flavorful, creating a visually stunning and delicious dish.
10 Goldfish Playing in Lotus
Ingredients:
- Dried squid … 200 grams
- Shrimp paste … 100 grams
- Fresh red chili … 50 grams
- Vinegar … 15 grams
- Pickled vegetables … 25 grams
- Egg whites … 3
- Ground meat … 50 grams
- Salt … 5 grams
- Soaked shiitake mushrooms … 25 grams
- MSG … 1 gram
- Cilantro … 25 grams
- Dry starch … 50 grams
- Green peas … 15 grams
- Garlic cloves … 15 grams
- Sesame oil … 10 grams (approximately 150 grams used)
- Rendered pork fat … 750 grams
Instructions:
- Preparing the Squid:
- Clean the squid, soak it in alkaline water, rinse thoroughly. Make a cross-hatch pattern on one side of the squid and cut the other side into 0.3 cm wide strips without cutting through. Then cut into 4 cm pieces to create a goldfish shape. Place in a plate, mix with 0.5 grams of salt and 25 grams of dry starch.
- Dice the fresh red chili, pickled vegetables, garlic cloves, and soaked shiitake mushrooms into small cubes. Mix MSG, 25 grams of dry starch, vinegar, and 10 grams of water to make a sauce.
- Making the Lotus Pods:
- Whisk the egg whites and mix with the shrimp paste. Grease 12 small cups with rendered pork fat. Place the egg white and shrimp paste mixture into each cup, adding 5 green peas around the edges and 1 pea in the center. Steam for 2 minutes to form lotus pods and keep warm.
- Cooking the Squid:
- Heat 750 grams of rendered pork fat in a wok until it reaches 80% temperature. Blanch the squid until it curls up at the cut areas, then remove. Leave 50 grams of oil in the wok, add the diced red chili, pickled vegetables, garlic cloves, soaked shiitake mushrooms, ground meat, and 4.5 grams of salt, and stir-fry until well combined. Add the squid rolls and stir-fry evenly. Pour in the prepared sauce, toss a few times, and drizzle with sesame oil. Remove and arrange the squid rolls with the heads facing one direction on one side of the plate. Place the lotus pods on the other side of the plate and garnish with cilantro.
Key Points:
- Blanch the squid rolls briefly to prevent them from becoming tough. The squid should curl up at the cuts without being overcooked.
Flavor Characteristics:
“Goldfish Playing in Lotus” is a clever dish made primarily with squid. The squid rolls resemble goldfish playing in a pond of lotus pods made from egg whites, shrimp paste, and green peas. The dish features exquisite knife skills, a blend of sour and spicy flavors, and a combination of tender squid and smooth lotus pods. It is a signature dish of the Yulou Dong restaurant in Changsha.