Hubei home cooking recipes

Hubei is one of the important provinces in central my country and also a region with a relatively prominent food culture. Many special foods, such as hot-dried noodles and braised duck necks, are popular from the Hubei region. Of course, residents in Hubei also often eat some home-cooked dishes with local characteristics, such as glutinous rice cake fish, braised lotus root with cured duck, and pork tripe rice porridge. Below, I will introduce to you how to cook these three dishes!

1. Rice cake fish

Main ingredient: fish

Production:

1. Add green onions, peppercorns, ginger, dried chili peppers, salt, cooking wine and other seasonings to the fish pieces, mix well, put them in a fresh-keeping box, and marinate them in the refrigerator overnight;

2. Put the fish pieces on a dustpan and place in a cool and ventilated place to semi-dry;

3. Rub ginger in a hot pan; 4. Add oil and fry the fish pieces slowly on both sides over low heat;

5. When both sides are golden brown, take out and set aside;

6. Add the marinade ingredients into the pot and fry over low heat until fragrant;

7. Pour the fish pieces into the pot and stir-fry over low heat; 8. Pour in white wine and light soy sauce and continue to stir-fry; 9. Stir-fry to allow the seasoning sauce to absorb into the fish pieces, and finally add white sesame seeds before serving.

2. Braised duck and lotus root

Ingredients: Cured duck legs and raw lotus root

Production:

1. Soak the cured duck in hot water for about 1 hour, then rinse with water;

2. Cut into small pieces and prepare some ginger slices;

3. Cut the lotus root into dice and set aside;

4. Put the duck legs and ginger slices into the rice cooker and press the stew function button on the rice cooker;

5. Stir fry with a spatula after 2 or 3 minutes;

6. Stir-fry until fat is released, add lotus root and boiling water;

7. Cover and continue to simmer;

8. After stewing for an hour, sprinkle a little white pepper;

9. Pour into a soup bowl.

3. Pork belly rice porridge

Ingredients: Pork belly rice

Production:

1. Put the pork belly into a pot with cold water, add red pepper, Sichuan peppercorns, ginger slices and white wine;

2 Bring to a boil over high heat, then reduce to low heat and cook for 15 minutes;

3. After taking out the pig stomach, remove the white film and fat from the pig stomach;

4. Rinse and cut into small pieces;

5. Bring water to a boil, add pork belly and ginger slices;

6. When the water boils again, skim off the foam, cover and cook for 20 minutes;

7. Add the washed rice;

8. Cook until the rice blooms and the soup becomes thick, then add salt and pepper to taste.