HUNANESE FOOD RECIPES

Steps:

• 1. Bring 6 cups of water to a boil. Cook pork belly in the water for 5 minutes. Remove and rinse in cold water. 2. Chop meat into 1-inch cubes. Lay on a plate or in a bowl that can fit in a wok or pot. Add sherry, coconut aminos, honey, ginger, and spices. Slice the scallions into 1-inch pieces. Add to the plate or bowl and set the greens aside. Add just enough water to cover and stir it all together. 3. Place on a trivet over water boiling in a large pot. Cover the pot and cook for 40 minutes. 4. Check that the meat is fully cooked with a knife. The meat should be tender. Cook a few minutes more if necessary. 5. Pour the juice leftover from cooking into a small pot. Place lettuce leaves on a platter and arrange the pork on top. 6. Boil the cooking juice. Dilute arrowroot powder into 4 Tbsp water. Remove pot from heat, add the arrowroot solution, and stir continuously. Boil for 10 more seconds and pour on top of the meat. Garnish with minced scallion greens.

Steps:

• Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
• Heat the oil in a large skillet over medium-high heat.
• Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
• Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.