One Stir-Fry, a Hundred Flavors, All Aromas Floating

1 Braised Beef in Clear Broth

Ingredients:

Beef (from yellow cattle)………750 g
Shaoxing wine……………50 g
Cinnamon stick……………1 g
Ground pepper………0.5 g
Green garlic……………10 g
MSG……………1 g
Scallion knots……………10 g
Fine salt……………3 g
Ginger slices……………10 g
Rendered pork fat………50 g

Instructions:

Rinse the beef with cold water, cut into 4 large pieces, and boil in cold water until it is about 40% cooked. Remove the blood and unpleasant smell, then rinse again and cut into strips approximately 4 cm long, 2 cm wide, and 1 cm thick. Cut the green garlic into 0.78 cm long segments.
Take a large clay pot and line the bottom with bamboo matting. Place the beef into the pot, add cinnamon stick, Shaoxing wine, scallion knots, ginger slices, fine salt, rendered pork fat, and 1000 g of water. Bring to a boil over high heat, then reduce to a low heat and simmer for about 2 hours. Remove the scallions, ginger, and cinnamon stick, then add green garlic, ground pepper, and MSG. Serve in a large bowl.

Key Points:

Bring to a boil over high heat and then simmer slowly over low heat. Maintain a gentle simmer for about 2 hours until the beef is tender and the broth is clear. If the heat is too high and the water is boiling vigorously, the broth will become murky, losing the characteristic flavor of Hunan-style clear braised dishes.

Flavor Characteristics:

Both red braising and clear braising are superior techniques in Hunan cuisine. Red braising focuses on rich, concentrated flavors, while clear braising emphasizes the purity of taste. Clear braised beef is made with gentle heat, resulting in a broth as clear as a mirror and a delicious, pleasant taste.

2 Shredded Beef Tripe

Ingredients:

Fresh beef tripe……750 g
Wet cornstarch…………15 g
Soaked yam bean slices……50 g
MSG……………1 g
Ground dried red pepper……1.5 g
Fine salt……………3 g
Beef broth……………50 g
Sesame oil………2.5 g
Scallion segments……………10 g
Cooked tea oil………100 g
Yellow vinegar……………20 g

Instructions:

Cut the fresh beef tripe into 5 pieces and place them in a container. Pour boiling water over the tripe to submerge it, stirring continuously with a wooden stick for 3 minutes. Remove and place on a cutting board. Rub off the black membrane vigorously, rinse with clean water, and then boil in cold water for 1 hour until it is about 70% cooked. Remove and set aside.
Lay each piece of beef tripe flat on a cutting board, remove the outer layer, and cut into thin strips about 5 cm long. Place the strips into a bowl, mix with 10 g of yellow vinegar and 1 g of fine salt, and knead well to remove any unpleasant odor. Rinse thoroughly with cold water and squeeze out excess moisture.
Cut the yam bean slices into thin strips slightly shorter than the beef tripe strips. Cut the scallions into 2 cm long segments. In a small bowl, mix beef broth, MSG, sesame oil, 10 g of yellow vinegar, scallion segments, and wet cornstarch to make a thickening sauce.
Heat a wok over high heat and add tea oil. When the oil is about 80% hot, add the yam bean slices and ground dried red pepper, and stir-fry briefly. Then add the beef tripe strips and 2 g of fine salt, stir-fry until fragrant, and pour in the prepared sauce. Stir-fry quickly and serve immediately.

Key Points:

Pay attention to knife skills; the finer the beef tripe is sliced, the better. Use high heat and hot oil for quick stir-frying. After adding the sauce, stir briefly and serve immediately.

Flavor Characteristics:

Li Hesheng, a century-old restaurant in Changsha, is famous for its beef dishes. Among them, the red-braised beef tendon, stewed beef brain, and shredded beef tripe are particularly outstanding and known as the “Three Heroes of Beef.” Shredded beef tripe is the most celebrated of the three. Beef tripe, which is the wrinkled part of the inner wall of the beef stomach, is stir-fried quickly over high heat, resulting in a crispy and fragrant flavor. Although the original Li Hesheng restaurant has closed, shredded beef tripe remains widely available in various restaurants in Changsha, with Quyuan Restaurant being the best.

3 Braised Beef Tendons

Ingredients:

Fresh beef tendons……750 g
Ginger slices……………10 g
Chinese cabbage hearts……10 pieces
Cinnamon stick……………1 g
Scallion knots……………10 g
Shaoxing wine…………100 g
Wet cornstarch…………25 g
Sesame oil…………1.5 g
Soy sauce……………2 g
Tea oil…………100 g
MSG…………1 g

Instructions:

Clean the beef tendons and place them in a pot of cold water. Bring to a boil over high heat and cook for 10 minutes. Remove, trim off any bones, scrape off the surface skin, and cut into 7 cm long strips.
Place a large earthenware pot with a bamboo mat at the bottom. Add the beef tendons, cinnamon stick, Shaoxing wine, soy sauce, 1 g of fine salt, scallion knots, ginger slices, and 2000 g of water. Bring to a boil over high heat, then reduce to a low heat and simmer for 4–5 hours until the tendons are tender and there is a small amount of thickened sauce left. Remove from heat, discard the scallions, ginger, and cinnamon stick. Pick out the thicker pieces of beef tendons and cut them in half to ensure uniform thickness.
Heat a wok over high heat, add 20 g of tea oil, and heat until it reaches about 80% hot. Add the cleaned Chinese cabbage hearts, season with 0.5 g of fine salt, and stir-fry until cooked. Arrange around the edge of a large plate. In the same wok, add another 80 g of tea oil, heat until about 80% hot, and add the beef tendons. Stir-fry and pour in the original sauce. Once it boils, add MSG and use wet cornstarch to thicken slightly. Transfer to the center of a large plate and drizzle with sesame oil.

Key Points:

Fresh beef tendons must be pre-cooked in water for about 10 minutes to remove any unpleasant odor before braising, resulting in a tender and flavorful dish.

Flavor Characteristics:

Braised beef tendons are one of the renowned dishes of Li Hesheng, a century-old restaurant in Changsha, and are part of the “Three Heroes of Beef.” This dish features beef tendons braised for a long time to achieve a rich, red color, tender texture, and concentrated sauce. It is known for its soft, melt-in-your-mouth quality and benefits for strengthening tendons and bones.

4 Braised Beef Brain

Ingredients:

Beef brain………400 g
Soaked shiitake mushrooms………25 g
Chinese cabbage hearts……10 pieces
Beef stock………100 g
Chopped scallions………10 g
Fine salt………1.5 g
Ginger slices………15 g
MSG………1 g
Yellow vinegar………10 g
Soy sauce………1.5 g
Pepper powder………0.5 g
Sesame oil………1.5 g
Wet cornstarch………15 g
Tea oil………75 g

Instructions:

Wash the beef brain in cold water to remove any blood stains, then soak it in cold water. Gently peel off the surface skin of the brain using your hands. Clean the shiitake mushrooms and Chinese cabbage hearts.
Cut the beef brain into slices about 0.7 cm thick. Blanch the slices in boiling water until they turn white, then remove and drain. Remove the stems from the soaked shiitake mushrooms and slice them into thin pieces roughly the same size as the beef brain slices.
Heat 60 g of tea oil in a wok over high heat until it reaches about 80% hot. Add the ginger slices and shiitake mushrooms, stir-fry briefly. Add soy sauce, 1 g of fine salt, yellow vinegar, and beef stock. Bring to a boil, then add the chopped scallions and MSG. Thicken with wet cornstarch, add the beef brain slices, and stir gently. Sprinkle with pepper powder and drizzle with sesame oil before serving.
Heat 15 g of tea oil in a separate wok over high heat. Add the Chinese cabbage hearts, season with 0.5 g of fine salt, and stir-fry until cooked. Arrange around the edge of the serving plate.

Key Points:

Once the soup starts boiling, thicken it first before adding the beef brain. Use a spoon to gently push the brain slices forward, being careful to keep the slices intact.

Flavor Characteristics:

Braised beef brain is one of the renowned dishes of Li Hesheng, a century-old restaurant in Changsha, and is part of the “Three Heroes of Beef.” The dish features a harmonious combination of white, green, and brown colors. The brain is exceptionally tender, aromatic, and the broth is rich and flavorful.

5 Beef and Potato Soup

Ingredients:

Ribs of beef: 1000 grams
Soybean: 500 grams
Garlic: 25 grams
Pepper powder: 2 grams
Cinnamon stick: 10 grams
Cooking wine: 25 grams
Spring onion: 15 grams
Salt: 5 grams
Ginger: 15 grams
MSG: 5 grams

Instructions:

Cut the beef into 4 cm long, 3 cm wide, and 0.5 cm thick slices. Soak in cold water for about 2 hours, then put the beef and soaking water into a pot and bring to a boil. Skim off the foam. Once the beef is cooked through, transfer it to a clay pot. Add crushed spring onion, ginger, cinnamon stick, cooking wine, and salt. Simmer over low heat until tender, then remove the spring onion, ginger, and cinnamon stick.
Peel the potatoes and cut them into chunks. Place them in a bowl, pour beef broth over them, and steam until soft. Cut the garlic into segments.
When ready to serve, add the steamed potatoes to the beef, bring to a boil, then season with MSG and garlic. Transfer to a soup bowl and sprinkle with pepper powder.

Key Points:

When boiling the beef, skim off the foam continuously until the beef is fully cooked and no more foam appears.

Flavor Characteristics:

The soup is clear and transparent. The beef is tender, and the potatoes are soft and starchy. Suitable for everyday meals as well as for special occasions.

6 Braised Lamb Trotters

Ingredients:

Lamb trotters: 1250 grams
Garlic sprouts: 15 grams
Coriander: 50 grams
Soy sauce: 30 grams
Cinnamon stick: 1 gram
Wet starch: 25 grams
Shaoxing wine: 50 grams
Pepper powder: 0.5 grams
Dried red chilies: 5 pieces
MSG: 0.5 grams
Spring onion knots: 15 grams
Salt: 2 grams
Ginger slices: 10 grams
Rendered pig fat: 75 grams

Instructions:

Remove the skin and hair from the lamb trotters, clean them thoroughly in cold water, and briefly boil them to remove any remaining odors. Clean the coriander and dried red chilies; cut the garlic sprouts into 2 cm long segments.
In a large earthenware pot, place a bamboo mat at the bottom. Add the lamb trotters, Shaoxing wine, cinnamon stick, dried red chilies, soy sauce, salt, spring onion knots, ginger slices, 65 grams of rendered pig fat, and 1000 grams of water. Bring to a boil over high heat, then reduce to low heat and simmer until the trotters are completely tender. Remove the spring onion knots, ginger slices, dried red chilies, and cinnamon stick. Take out the lamb trotters, let them cool slightly, remove the bones, and cut the meat into 5 cm long pieces. Arrange the pieces neatly in another bowl. Pour the original broth over them, steam until cooked through, then turn out onto a large plate.
Heat 10 grams of rendered pig fat in a wok until it reaches 60% heat. Pour in the original broth from steaming the lamb trotters, bring to a boil, then add the garlic sprouts, MSG, and pepper powder. Thicken with wet starch to make a sauce, pour over the lamb trotters, and serve.
Clean and cut the coriander into segments. Serve it in a small dish alongside the lamb trotters, allowing diners to add it to their taste.

Key Points:

When removing the skin and bones from the lamb trotters, keep the shape intact.
Use a light starch slurry to ensure the dish is clear and visually appealing.

Flavor Characteristics:

“Braised Lamb Trotters” is a traditional dish from the Shaoyang region of Hunan Province. It is said that during the Qing Dynasty, a passing lamb butcher saw discarded trotters and advised chefs Chen Laishi and Li Zhusheng that they could be used to make a delicious dish. Following his method, the chefs found the taste excellent and later added various seasonings to enhance the flavor. They prepared a special version of the lamb trotters, kept the dish’s name secret, and invited notable locals to taste it. After being surprised by its taste and initially mistaking it for a delicacy, they were astonished to learn it was lamb trotters, and the dish became famous.
This dish is brightly colored, with tender meat rich in gelatin, and has a fresh, fragrant flavor with a slight spiciness.

7 Sour and Spicy Braised Lamb

Ingredients:

Fresh lamb: 1000 grams
Lamb stock: 500 grams
Pickled vegetables: 50 grams
Garlic sprouts: 25 grams
Coriander: 50 grams
Spring onion knots: 15 grams
Fresh red chili: 25 grams
Ginger slices: 15 grams
Dried red chili: 5 pieces
Shaoxing wine: 50 grams
Soy sauce: 30 grams
Salt: 1 gram
Wet starch: 50 grams
Sesame oil: 1.5 grams
MSG: 1 gram
Rendered pig fat: 75 grams

Instructions:

Clean the fresh lamb, remove large bones, and scorch off any remaining hair. Soak the lamb in cold water and rinse thoroughly. Boil in cold water for about 20 minutes to remove the gamey smell, then cut into 3 cm square pieces. Clean the pickled vegetables and garlic sprouts, and finely chop them. Wash and seed the fresh red chilies, then chop finely.
Heat 50 grams of rendered pig fat in a wok over high heat until hot. Add the lamb pieces and stir-fry. Pour in Shaoxing wine, then add soy sauce and salt. Continue to stir-fry for another 2 minutes.
Place the lamb pieces neatly, skin side down, in a large earthenware pot lined with bamboo. Add the spring onion knots, ginger slices, and dried red chilies. Pour in the lamb stock, bring to a boil over high heat, then reduce to low heat and simmer until the lamb is tender. Remove the spring onion knots, ginger slices, and dried red chilies, then turn the lamb out onto a porcelain plate.
Heat 25 grams of rendered pig fat in the wok over high heat until hot. Add the pickled vegetables and fresh red chilies and stir-fry briefly. Pour in the original broth from the pot and bring to a boil. Add the garlic sprouts and thicken with wet starch. Add MSG and sesame oil, then pour over the lamb pieces. Garnish with cleaned coriander around the plate.

Key Points:

To achieve a rich color, cook a small amount of sugar in oil until caramelized before adding water to create a caramel color for braising the lamb.

Flavor Characteristics:
Sour and spicy braised lamb features a distinctive sour and spicy flavor characteristic of Hunan cuisine. The dish has a rich, thick sauce, and the lamb is tender and flavorful.

8 Sour and Spicy Dog Meat

Ingredients:

Fresh dog meat: 1500 grams
Coriander: 200 grams
Pickled vegetables: 100 grams
Dried red chili: 5 pieces
Winter bamboo shoots: 50 grams
Shaoxing wine: 50 grams
Small red chili: 15 grams
Salt: 5 grams
Garlic sprouts: 50 grams
Soy sauce: 25 grams
MSG: 1.5 grams
Vinegar: 15 grams
Pepper powder: 1 gram
Wet starch: 25 grams
Cinnamon stick: 10 grams
Sesame oil: 15 grams
Spring onions: 15 grams
Rendered pig fat: 100 grams
Ginger: 15 grams

Instructions:

Remove the bones from the dog meat and soak it in warm water, then scrub it clean. Place the meat in cold water and boil briefly, then rinse with clean water twice. Put the meat into a clay pot with smashed spring onions, ginger, cinnamon stick, dried red chilies, 25 grams of Shaoxing wine, and water. Cook until the meat is about 50% tender, then cut into strips of 5 cm long and 2 cm wide. Finely chop the pickled vegetables, winter bamboo shoots, and small red chilies. Slice the garlic sprouts and clean the coriander.
Heat 50 grams of rendered pig fat in a wok over high heat until hot. Add the dog meat and stir-fry until fragrant. Pour in Shaoxing wine, soy sauce, salt, and the original broth. Bring to a boil, then transfer to the clay pot. Simmer over low heat until the meat is tender and the sauce is reduced, then transfer to a plate.
In the wok, heat 25 grams of rendered pig fat until hot. Add the winter bamboo shoots, pickled vegetables, and red chilies, and stir-fry briefly. Pour in the dog meat broth and bring to a boil. Add MSG and garlic sprouts. Thicken with wet starch, then add sesame oil and vinegar. Pour this sauce over the dog meat and garnish with coriander around the dish.

Key Points:

Choose healthy, well-fed dog meat.
Remove the gamey taste by washing the meat in warm water right after slaughter.
Simmer over low heat without adding more liquid during the process, for about 2 hours.
To make pickled vegetables: Clean and dry a water jar, add 2500 grams of warm water, 150 grams of salt, 25 grams of Sichuan peppercorns, 5 star anise, 100 grams of white wine, 50 grams of sugar, and 50 grams of yellow vinegar. Add the cleaned and dried vegetables, seal the jar, and let it sit for one or two days to pickle.

Flavor Characteristics:

Dog meat, also known as “huang ear” or “di yang” (earth lamb), is one of the oldest domesticated animals, dating back thousands of years. It is believed that dog meat is more aromatic than other game meats. In Hunan, dog meat is a popular dish with many cooking methods, including sour and spicy dog meat, red-braised dog meat, and red-cooked whole dog.
Dog meat is rich in nutrients, including proteins, fats, vitamins, and minerals. The “Compendium of Materia Medica” states: “Dog meat can strengthen the five internal organs, lighten the body, boost energy, support the kidneys, nourish the stomach, warm the waist and knees, strengthen physical strength, and replenish blood and qi.”
This dish has a rich aroma, tender and soft meat, a thick sauce, and a spicy and sour taste.

9 Red-Braised Whole Dog

Ingredients:

Whole cleaned dog: 1 (10 kg)
Qu: 400 grams
Angelica root: 25 grams
Soy sauce: 100 grams
Cinnamon stick: 25 grams
Salt: 50 grams
Fresh orange leaves: 50 grams
Rendered tea oil: 300 grams
Shaoxing wine: 400 grams
MSG: 5 grams

Instructions:

Clean the whole dog, remove the internal organs, cut off the head, tail, and feet below the knees, and remove the spine and leg bones (keep the ribs). Cut the meat into 8 large pieces, boil in cold water, then remove and cut into 3 cm square pieces. Wash once with clean water, drain, and tie the fresh orange leaves into a bundle with white string. Clean the angelica root and cinnamon stick with water.
Heat the tea oil in a wok over high heat until hot. Add the dog meat and stir-fry for 5 minutes to dry out the moisture. Add the Shaoxing wine and continue to stir-fry. Then add soy sauce, MSG, salt, angelica root, cinnamon stick, orange leaves, qu, and 3000 grams of clean water. Bring to a boil.
Transfer the dog meat and broth from the wok to a small-mouthed clay jar. Wet the jar’s mouth with yellow straw paper and seal it with a paste of quicklime. Place the jar on a bed of charcoal and let it cook for 3 hours until the meat is tender and flavorful. Remove from the fire, uncover, and discard the orange leaves. Serve the meat in porcelain dishes.

Key Points:

Yellow dogs have the best meat quality, followed by black and white dogs.
The dog meat is first blanched, then stir-fried to remove moisture, and slow-cooked with the broth. The use of fresh orange leaves imparts a distinctive aroma, which is a feature of Hunan-style red-braised whole dog.

Flavor Characteristics:
Red-braised whole dog is a traditional dish from western Hunan. The whole dog is prepared using a special clay jar. The small jar mouth and paper seal prevent the meat’s aroma from escaping. The meat is tender, red, and aromatic, making it an excellent dish for winter and a top choice for entertaining guests.

10 Red-Braised Bear Paw

Ingredients:

Bear paws (2 pieces): 1000 grams
Dried scallops: 25 grams
Small Chinese cabbage hearts: 16 pieces
Green onions: 50 grams
Chicken meat: 1000 grams
Ginger: 50 grams
Pork knuckle meat: 1000 grams
Mixed bone broth: 1500 grams
Shaoxing wine: 150 grams
Chicken fat: 15 grams
Salt: 15 grams
Sesame oil: 15 grams
Soy sauce: 50 grams
Rendered pork fat: 50 grams
MSG: 1.5 grams
Pepper powder: 1 gram

Instructions:

Clean the bear paws thoroughly and boil them in a pot lined with bamboo slats. Boil twice to remove the gamey smell, then cool in cold water and soak in clean water. Clean the dried scallops by removing old tendons. Crush the green onions and ginger. Wash the small Chinese cabbage hearts.
Scrape and clean the pork knuckle meat and chicken meat, cutting both into large pieces. Blanch them in boiling water, then rinse to remove blood and foam. Place them in a clay pot lined with bamboo slats. Add the dried scallops, 150 grams of Shaoxing wine, 25 grams of green onions, 25 grams of ginger, and 2500 grams of clean water. Bring to a boil over high heat, skim off the foam, then reduce to a low heat and simmer until tender, reducing the soup to about 1250 grams. Strain and set aside.
In a wok, add the mixed bone broth, Shaoxing wine, 25 grams of green onions, and 25 grams of ginger. Add the bear paws and bring to a boil to remove any residual gamey smell. Line the clay pot with bamboo slats, place the bear paws (palms facing up), and pour in the reduced soup. Simmer on low heat until the bear paws are tender. Add 14 grams of salt and soy sauce, simmer a bit longer, then remove the bear paws and place them in a deep dish. Add MSG and pepper powder to the remaining soup, reduce to a thick sauce, pour over the bear paws, and drizzle with sesame oil.
In a wok over medium heat, add the rendered pork fat. Once hot, add the small Chinese cabbage hearts and 1 gram of salt. Stir-fry until cooked, then arrange around the bear paws and drizzle with chicken fat.

Key Points:

To prepare bear paws, soak them in cold water overnight. Change the water and cook for 3-4 hours. Test by pulling a few hairs; when they come off easily, remove the paws and pluck the hairs in warm water. Peel off the coarse skin from the bottom of the paws, rinse in cold water, and cook with green onions, ginger, and cooking wine until the bones are soft. Remove the bones and tips in warm water, then rinse for several hours to remove the gamey smell.

Flavor Characteristics:
Bear paw is considered one of the “Eight Delicacies.” Ancient texts recognize its value, as evidenced by a quote from Mencius’s Gaozi: “Fish is what I desire, and bear paw is also what I desire. If I cannot have both, I would choose bear paw over fish.” Red-braised bear paw is a traditional Hunan dish, featuring tender, gelatinous meat with a rich, fragrant flavor, often served as a high-end appetizer at banquets.