豆角炒肉
A classic Hunan dish featuring tender pork stir-fried with crisp long beans, fermented black beans, and spicy chilies. The dish is savory, slightly funky from the fermented beans, and has a bold heat from the chilies. It's commonly served as part of a family-style meal with rice.
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This dish is a staple in Hunan cuisine, known for its bold flavors and spiciness. It's often enjoyed as part of a shared meal with rice and other dishes. Hunan food emphasizes fresh ingredients and strong, aromatic seasonings.
1. Marinate pork with soy sauce and Shaoxing wine. 2. Stir-fry pork until browned, then set aside. 3. Stir-fry garlic, ginger, chilies, and fermented black beans until fragrant. 4....
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Uses Sichuan peppercorns for numbing spice instead of Hunan chilies.
Less spicy, with a sweeter sauce and sometimes oyster sauce.
Fuchsia Dunlop — Revolutionary Chinese Cookbook: Recipes from Hunan Province
Eileen Yin-Fei Lo — The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories from America's Leading Authority on Chinese Cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fermented Korean chili paste — depth, heat, umami in one ingredient
Soul of Sichuan cuisine — fermented broad bean and chili paste
Advanced fermentation techniques from the world's best restaurant
Japanese technique fundamentals from an Iron Chef
Artisan bread baking with natural fermentation
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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