Stir-fry shredded ginger and rice pepper, then add white vinegar, cooking wine, refined salt and pepper seeds, continue to stir-fry, then add chicken soup, stew for 2 minutes, until the soup reaches one third, add chopped green onion and monosodium glutamate, mix well, and pour in sesame oil. Serve. Drop the chicken head by hand, dig hot water with a spoon and pour it on the chicken skin. Scald the skin a little, pour some turmeric powder, add wine and white vinegar, turn on a small fire, throw the chicken down and soak it, press it with something, and let it all soak in hot water without covering it.
Stir-fry shredded red pepper and garlic until fragrant, add shredded chicken and stir well, then add proper amount of vinegar, Shaoxing wine and water, bring to a boil with high fire and stew for 2-3 minutes with low fire. When the soup is almost dry, add starch thicken, add onion and coriander, stir well, pour in sesame oil, and serve. Here we use a simple method. The original soup is gone, so we can cook it a little. Put a proper amount of salt on the chicken and spread it evenly, then cook it in a pressure cooker or rice cooker. Almost enough. Don't cook for too long. If cooked for too long, the chicken will lose its flavor and just give off its fragrance.
The farmer's son caught a river fish and went home. The hostess put salt in the fish to make soup, then chopped up the peppers and steamed them with the fish head. Huang Xian thought it was delicious. After the evacuation, he asked the chef at home to improve it, and it became today's famous Hunan cuisine, chopped fish head with pepper. As one of the eight major cuisines, fresh and spicy Hunan cuisine is rich in dishes, and the classic and wonderful taste is cooked with simple and accessible raw materials. There is no complicated process in production, and the taste is a bit heavy, but the taste of the ingredients itself is fully respected, and fresh, sour and tender are emphasized.