Ingredients for Lotus Root and Pork Rib Soup:
– Pork ribs: 500g
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Lotus Root and Pork Rib Soup Recipe
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Scallion and Fresh Meat Thin Pancake
Ingredients for Scallion and Fresh Meat Thin Pancake:
– Warm water: 175g – Yeast: 3g – Sugar: 10g – Pork: 100g – Scallions: to taste – Small chili peppers: 3 – Soy sauce: 1 tablespoon – Salt: a pinch – Five-spice powder: a pinch – Raw sesame seeds: to taste – Dark soy sauce diluted with water: to taste Steps for Scallion and Fresh Meat Thin Pancake: 1. Prepare ingredients according to the list. 2. Mix yeast, sugar, and water until dissolved. 3. Pour into all-purpose flour, knead into a smooth dough, and let it ferment until doubled in size. 4. Prepare filling: chop fatty and lean pork, scallions, and small chili peppers, then blend finely. 5. Add soy sauce, salt, and five-spice powder, and mix well. 6. Divide the fermented dough into 12 portions. 7. Take one portion, wrap the filling (avoid overfilling to prevent bursting when rolling), and seal like a baozi. 8. Roll into thin sheets: thinner for crispiness, but be cautious of tearing; moderate thickness for softer texture. 9. Cook in a pan (without oil) until both sides turn golden brown. (Brush one side with diluted dark soy sauce and sprinkle white sesame seeds for enhanced color.) Use a multi-functional pan with constant temperature; if using a gas stove, maintain low heat throughout. 10. Result: crispy, fragrant, and crunchy. 11. Extremely delicious. 12. Enjoy daily without tiring. Cooking Tips for Scallion and Fresh Meat Thin Pancake: 1. Adjust water by 10g based on flour brand absorption. 2. Omit small chili peppers if avoiding spice. 3. Prevent sticking during rolling by dusting with flour or applying oil. 4. Cool cooked pancakes and freeze; reheat before serving. Frozen pancakes need only be cooked until done, not golden. 5. Keep unused dough covered to prevent drying. Cooking requires skill; each dish has tips. Search ‘Hubei cuisine’ to view my recipes!
– All-purpose flour: 350g -
Qianjiang Oil-Stewed Crawfish Recipe
Ingredients:
– Cooking oil: 250g – Salt: 25g – Garlic (split): 50g – Chicken essence: 25g – Monosodium glutamate: 20g – Ginger (sliced): 50g – Thirteen-spice powder: a pinch – White vinegar: 30g – White sugar: 30g – Baijiu (liquor): 50g – Doubanjiang (fermented bean paste): 50g – Oyster sauce: 10g – Scallion whites and cilantro: to taste – Dried chili peppers and Sichuan peppercorns: to taste – Beer (enough to submerge crawfish): 650ml – Spice bag: 1 pack Instructions: 1. Rinse crawfish in clean water and scrub thoroughly with a brush. 2. Remove the mud vein by pinching the central tail fin, twisting and pulling it out. 3. Cut the head at about 1/2 from the top, preserving the roe while removing the dark sac. 4. Split the back from tail to head to enhance flavor absorption. 5. Heat oil (250g) until 80% hot. Sauté ginger, garlic, dried chilies, peppercorns, doubanjiang, and sugar until fragrant. (If using Yijie’s spice pack, omit other seasonings.) 6. Add crawfish and stir-fry until shells turn slightly red. Add spice bag, salt, baijiu, vinegar, and oyster sauce. Continue stir-frying until shells brighten. Pour beer to barely cover crawfish, add thirteen-spice powder, cover, and simmer on medium-low heat for 15 minutes, stirring every 5 minutes. 7. When sauce reduces, adjust saltiness. Add monosodium glutamate and chicken essence, stir until sauce thickens. Garnish with scallions or cilantro before serving. Cooking Tips: – Use fresh crawfish. – This dish requires ample oil—over 250g for 1.5kg crawfish. – Total cooking time should be 30 minutes to retain tenderness. – Use beer instead of water for simmering. – Optional additives like Huiwei paste or Dakexiang powder may be used for enhanced flavor. (Yijie’s secret marinade requires no additions.) – Contact: WeChat yijie19562 – Recommended cookware: Wok – For more Hubei cuisine techniques, search ‘Hubei dishes’.
– Crawfish: 1500g -
Stir-fried Bean Threads with Cured Meat
Ingredients for Stir-fried Bean Threads with Cured Meat:
Cured meat: 150g Green garlic: 100g Vegetable oil: 40g Donggu Super Brewed Soy Sauce: 20g Salt: 3g Steps for Stir-fried Bean Threads with Cured Meat: Step 1: Slice 150g cured meat and soak in water for 20 minutes to reduce excess saltiness. Step 2: Cut 550g bean threads into strips and separate them for later use. Step 3: Chop several green garlic stalks (approx. 100g) and set aside. Step 4: Heat 40g vegetable oil in a pan, then add the cured meat and stir-fry briefly. Step 5: Once the cured meat changes color slightly, add the bean threads and continue stir-frying. Step 6: Stir-fry for 3-5 minutes until the bean threads develop a light golden color, then add 100g chopped green garlic. Step 7: Continue stir-frying for one minute until the garlic is cooked, then add 3g salt and 20g Donggu Super Brewed Soy Sauce, mixing evenly. Step 8: Turn off the heat, sprinkle with 3g chicken powder, and use residual pan heat to mix thoroughly before serving. Cooking Tips for Stir-fried Bean Threads with Cured Meat: Cooking delicious dishes requires skill; each of my recipes includes handy tips. Search for ‘Hubei cuisine’ to view my recipes directly!
Fresh mung bean threads: 2 sheets (approx. 550g) -
Cured Pork with Shredded Bean Curd
Ingredients:
– Cured pork: appropriate amount – Spring onions: 5 stalks – Minced ginger: appropriate amount – Water: appropriate amount – Salt: 1 spoon – Light soy sauce: 1 spoon – Chicken broth concentrate: 1 spoon – White pepper: appropriate amount – Poached eggs: 3 pieces Instructions: 1. Prepare all ingredients. If garlic is unavailable, use spring onion whites for aroma. 2. Rinse dried shredded bean curd with water and drain. 3. Heat oil in a pan over medium heat and sauté spring onion whites until fragrant. 4. Remove the sautéed spring onion whites. 5. Add minced ginger and cured pork, stir-frying until aromatic. 6. Cook until the fat renders from the cured pork. 7. Pour cold water into the pan, add shredded bean curd and vegetables, then boil for 10 minutes over medium-high heat. 8. After cooking, add 1 spoon of salt. 9. Add 1 spoon of light soy sauce. 10. Season with an appropriate amount of white pepper. 11. Incorporate a small amount of chicken broth concentrate. 12. Mix in spring onions and serve. The dish is savory and delicious. Note: Poached eggs were omitted from the photo. Cooking Tips: – Dried shredded bean curd does not require pre-soaking. – Cook the shredded bean curd directly in cold water. – Fresh pork strips can substitute cured pork if unavailable. Cooking requires skill. Each of my recipes includes helpful tips. Search for ‘Hubei cuisine’ to explore my full collection.
– Shredded bean curd: appropriate amount -
Pearl Meatballs (Zhen Zhu Yuan Zi)
Ingredients:
– Glutinous rice, as needed – 2 tbsp starch – 1 egg – 2 tbsp cooking wine – Ginger, as needed – Salt, as needed – Pepper, as needed Instructions: 1. Soak the glutinous rice for at least three hours. 2. Before use, place the rice in a cheesecloth and drain excess water thoroughly. 3. Prepare the meat filling: Finely mince the pork (30% fat, 70% lean) with ginger slices. Transfer to a bowl. Add starch, salt, pepper, and cold water gradually while stirring clockwise. Incorporate the egg and continue stirring, adding water incrementally until the mixture reaches a smooth, paste-like consistency. 4. Form the meatballs: Scoop the meat mixture, shape it into balls, and coat evenly with glutinous rice. 5. Steam the meatballs: Fill a steamer with ample water and bring to a boil over high heat. Line the steamer with cheesecloth and arrange the meatballs inside. 6. Cover the steamer. 7. Steam over medium-high heat for 20 minutes. 8. Turn off the heat and let the meatballs rest for two minutes. The rice grains should appear distinct and fluffy. 9. Serve while hot—soft, aromatic, and delightful. 10. Enjoy the sticky, savory texture with rich meat flavors. Cooking Tips: – Using cheesecloth during steaming helps the rice grains stand upright. Avoid plates, as they may flatten the meatballs and accumulate excess moisture. – Leftover meat filling can be used to make wontons for a nutritious breakfast, minimizing waste. – For more cooking techniques, search “Hubei cuisine” to explore my recipe collection.
– 500g pork belly -
Cured Pork Belly Recipe
Ingredients for Cured Pork Belly:
– 55g salt – 2g Sichuan peppercorns Instructions: 1. Stir-fry 55g salt and 2g Sichuan peppercorns in a wok for two minutes until fragrant. Let cool completely. 2. Cut pork belly into strips (three pieces for 2 kg). Rub the cooled peppercorn salt evenly over the meat. Place in a clean bowl, cover with a plastic bag to prevent odor transfer, and refrigerate for 7 days. Turn the meat twice during this period. 3. After 7 days, rinse the meat with warm water to remove surface salt and peppercorns. Thread with cotton string and sun-dry. 4. Sun-dry for about 5 days (adjust based on sunlight). The meat should reduce from 2 kg to approximately 1.6 kg. Cut into portions, store in airtight bags, and freeze. 5. To prepare, soak frozen meat in cold water for 1-2 hours to thaw and reduce saltiness. Slice and steam or stir-fry. 6. Pork belly yields optimal flavor, but leaner cuts like pork leg can be used for less fat. Slice lean meat before freezing for convenience. Cooking Tips: – Salt Ratio: Use 13g salt per jin (500g) of meat. Rinse thoroughly before sun-drying. – Sun-Drying: Sun-dried meat develops a distinct aroma compared to air-dried versions. Dry for 3-5 days depending on sunlight. – Moisture Level: Avoid over-drying. Ideal weight reduction is from 2 kg to 1.6 kg for pork belly. Lean meat should reduce from 2 kg to 1.5 kg. – Seasoning: Avoid excessive spices or baijiu (liquor) to preserve the meat’s natural flavor. Traditional Hubei methods omit these additions.
– 4 jin (2 kg) pork belly -
Glutinous Rice Stuffed with Fried Dough Sticks
Ingredients:
– Fried dough stick: 1 piece – Pork floss: as needed – Spicy radish: a small amount – Pickled snow cabbage: a small amount Preparation Steps: 1. Prepare all ingredients. 2. After cooking the glutinous rice, stir it several times. 3. Moisten a cloth with cold water, lay plastic wrap over it, and spread the hot glutinous rice on the plastic wrap. 4. Spread a layer of pork floss over the glutinous rice. 5. Place half a fried dough stick at one end. 6. Add some spicy radish and pickled snow cabbage. 7. Roll it up from one end, shape it, and it is ready to eat. Cooking Tips: 1. Glutinous rice has poor water absorption, so do not add too much water when steaming. 2. Add a layer of plastic wrap when rolling the glutinous rice to prevent sticking. 3. Roll the glutinous rice while it is hot for easier handling. 4. Glutinous rice is sticky and difficult to digest, so it is not advisable to eat it at night. Every dish requires skill, and each of my recipes has its own tips. Search for “Hubei cuisine” to view my recipes directly!
– Glutinous rice: 2 measuring cups -
Fried Zanthoxylum Leaves Recipe
Ingredients for Fried Zanthoxylum Leaves:
– Appropriate amount of minced ginger – Appropriate amount of salt – Appropriate amount of rapeseed oil Preparation Steps: 1. Pick and wash the tender tips of Zanthoxylum leaves, then drain them for later use. 2. Wash eggplants and peppers, cut them into sizes as shown in the image. Other ingredients can be selected based on personal preference for frying. 3. Place 500g of flour in a large bowl, add finely minced ginger and salt. 4. Gradually add cold boiled water while stirring continuously in one direction until a consistent batter forms. 5. Mix until the batter reaches a thick but pourable consistency, ensuring it evenly coats the ingredients without being too thin. 6. Fry the ingredients in heated oil over low heat until golden and crisp. 7. Final presentation of fried peppers and eggplants. Cooking Tips for Fried Zanthoxylum Leaves: Culinary success relies on technique. Each of my recipes includes practical tips. Search ‘Hubei cuisine’ to explore my full collection of recipes.
– 500g flour -
Authentic Wuhan Hot Dry Noodles Recipe
Ingredients for Authentic Wuhan Hot Dry Noodles:
– Sesame paste: 5g – Secret marinade sauce: 15g – Pickled beans: 2g – Chopped scallions: 2g – Diced radish: 2g Preparation Steps: 1. Required ingredients: Alkaline noodles, spicy radish, five-spice radish, sesame oil, soy sauce, pickled beans, salt, chicken bouillon, Fuqing spicy seasoning powder, pepper, vinegar, garlic sauce, marinade sauce, sesame paste, and scallions or coriander (adjust to preference). 2. Prepare the dried noodles. 3. Begin boiling water after completing preparations. 4. Cook noodles in boiling water. 5. Transfer cooked noodles to a bowl and top with balanced sesame paste, secret marinade sauce, chili oil, spicy radish, and scallions. Cooking Tips: – Use alkaline noodles for ideal texture and preservation. – Prevent noodles from sticking after boiling. – Blend sesame paste with sesame oil instead of water for enhanced aroma. – The secret marinade sauce is crucial for authentic flavor. – Mastery requires practice despite apparent simplicity. – Explore ‘Hubei cuisine’ for additional culinary techniques.
– Alkaline noodles: 350g