The 5 common dishes of the Chinese New Year are made in advance, and they are hot when eating, and the more they are heated, the more fragrant they are

The first course: sauce elbows

During the New Year's holiday, if you don't stew a big pot of meat, you will always feel that there is something shortcoming. I would like to share with you the red and attractive sauce of pork knuckles and pig's trotters. This pot of "hard" vegetables is soft and rotten and deboned. You only need to gently pick it with chopsticks, the meat and bones are separated, and the mouth is glutinous and smooth, and there is a thick sauce aroma, in short, every bite is very satisfying. It's definitely the most popular among carnivores!

How to make it

Step 1: Prepare the ingredients. 1 elbow, 2 trotters. The seasoning includes: 1 small piece of ginger, half a bowl of soybean paste, half a bowl of sweet noodle sauce, 3 spoons of dark soy sauce, 3 spoons of light soy sauce, half a bowl of rock sugar, 2 pieces of cinnamon, a few bay leaves, an appropriate amount of dried chili pepper, an appropriate amount of Sichuan pepper, and an appropriate amount of cumin.

Step 2: Put the elbows and trotters in a pot of cold water, add 3 tablespoons of cooking wine, bring to a boil over high heat and continue to cook for 5 minutes. Then, remove the elbow and trotters and rinse them with hot water. (Usually the skin of the meat will harden after cooking, and the hair on the skin will open.) Therefore, if you find that there is still hair on the pigskin at this time, you can burn it again with fire. It is very clean after this treatment. ）

Step 3: Put half a pot of water in the soup pot, then put the ginger slices, soybean paste, sweet noodle sauce, cinnamon, bay leaves, dried chilies, Sichuan peppercorns, cumin, dark soy sauce, light soy sauce, and salt into the pot, bring to a boil over high heat, and cook for another 5 to 10 minutes.

Step 4: Pour a little oil into the pan, then put the rock sugar into the pan and start frying the sugar over low heat. Stir-fry until all the rock sugar is melted and the bottom of the pan starts to bubble up, turn off the heat.

Step 5: Pour the sugar into the stockpot. (Be careful when pouring and be careful with the oil spilling.) ）

Step 6: Put the elbow and trotters in the pressure cooker and pour in the soup. Cover the pot and select the stew function. (If you don't use a pressure cooker, then put the elbows and trotters directly into the soup pot, bring to a boil on high heat, turn to low heat and simmer for another 2-3 hours.) After simmering, soak in the broth for a few more hours for a better taste.

Step 7: When eating, pour the broth on the meat skin, which is not only delicious, but also better~

Second course: tamales

Steamed pork, after absorbing the aroma of steamed pork powder, the meat becomes fat but not greasy, soft and glutinous, and particularly delicious.

How to make it

Step 1: Prepare the ingredients. 400 grams of pork belly, 100 grams of sweet potatoes, 150 grams of steamed pork powder, 5 grams of ginger. (Steamed pork noodles are available in supermarkets and are very common)

Step 2: Cut the pork belly into large slices about half a centimeter thick.

Step 3: Put the sliced pork belly into a large bowl, add 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 1 tablespoon of cooking wine, and a few slices of ginger, then marinate for 15 minutes to let it taste.

Step 4: Cut the sweet potatoes into cubes and set aside.

Step 5: Take a slice of meat and put it in the steamed pork powder, so that the surface of the meat slice is evenly adhered to the steamed meat powder.

Step 6: Place the slices of steamed pork powder in a bowl one after the other.

Step 7: Once all the meat slices are placed, place the sweet potatoes in a bowl. (The surface of the sweet potato should also be glued with a layer of steamed meat powder to be delicious)

Step 8: Put the bowl in the steamer (there are still some steamed meat powders left on the plate, I sprinkled them all on the sweet potatoes to avoid waste), bring to a boil over high heat, turn to medium heat and steam for 1 and a half to 2 hours.

Step 9: Put the steamed tamales upside down on a plate and remove the bowl.

Step 10: Sprinkle with a little chopped chives before eating.

The third course: braised beef

Braised beef, needless to say, is a very popular dish. Stew more in advance, and when you eat it, you can serve it as soon as it is hot, and it is very delicious.

How to make it

Step 1: Prepare the ingredients. 1000 grams of beef, appropriate amount of ginger, appropriate amount of green onion, 2 star anise, a few peppercorns, an appropriate amount of cinnamon, 3 dried chilies, 20 grams of rock sugar, a few slices of hawthorn. (It is best to choose fat and lean beef, so that it will not be firewood.) ）

Step 2: Cut the beef into 2 cm pieces and soak in water for 1 hour, changing the water once in between.

Step 3: Put the beef in a pot under cold water and blanch it, then set aside.

Step 4: Pour an appropriate amount of oil into the pot, and after the oil is hot, put the green onions, ginger slices, star anise, Sichuan pepper, cinnamon, and dried chili peppers into the pot and stir-fry until fragrant.

Step 5: Put the beef in the pan and stir-fry evenly.

Step 6: Put the rock sugar in a pan and stir-fry until melted.

Step 7: Add 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce to the pan and stir-fry until browned.

Step 8: Pour an appropriate amount of hot water into the pot to cover the beef. (It must be hot water.) ）

Step 9: Put the hawthorn in a pot and add another 2 tablespoons of salt to taste.

Step 10: Pour the meat from the pot into the pressure cooker with the soup and press for 15 minutes. (Because of the tight schedule, I chose to use a pressure cooker to stew.) You can also use an ordinary pot to stew directly. ）

Step 11: After pressing, there is more soup in the pot. At this time, you can pour the meat from the pressure cooker into the wok together with the soup and turn on high heat to collect the soup. (For those who like to have a little soup, you can skip this step.) ）

Step 12: After the soup is collected, it is ready to serve.

The fourth course: plum cabbage and pork

Plum cabbage button meat, a hard dish that you can eat a few bites whether you like fatty meat or not, is also a common dish on the Chinese New Year's Eve dinner table. Its taste is salty and fresh, the meat is soft and rotten, fat but not greasy, and the plum vegetables are fragrant. The color is bright red and the soup is thick and delicious, and it goes well with a bowl of rice. There are many ways to buckle the meat with plum vegetables, and this method uses the least amount of seasoning. Only common soy sauce and cooking wine. If you like it, you can make a few more bowls at a time, and you can eat a hot bowl when you want.

Step 1: Prepare the ingredients. A square of pork belly (choose a thick meat), a small bowl of plum vegetables (the plum vegetables should be soaked for 12 hours, and after soaking, they should be washed many times to remove the fine gauze grains in the plum vegetables), green onions, and ginger.

Step 2: Clean the pork belly, finely chop the umeboshi, chop the green onion into large pieces, and cut the ginger half into large pieces and half into minced pieces.

Step 3: Add water to the soup pot and add the pork belly. Once boiling, skim off the foam. Then add a little cooking wine to the pot and put the large pieces of ginger and green onion in it. Simmer over low heat for about 30 minutes.

Step 4: Remove the cooked meat. Cover all sides of the meat with soy sauce while it is hot. Then let it sit for a few minutes.

Step 5: Add oil to the pan. When the oil is hot, put the pork belly skin down in the pot. After frying, remove and use blotting paper to blot the surface oil.

Step 6: Leave a little base oil in the pot, add minced ginger, stir out the fragrance, and then add the chopped plum cabbage. Stir-fry over low heat and add a little soy sauce.

Step 7: Slice the pork belly and arrange it neatly in a bowl with the skin side down.

Step 8: Spread the fried umeboshi evenly on top of the pork belly.

Step 9: Steam for two hours.

Tips

1. The steaming time of this dish is not short, so you must be patient.

2. When choosing pork belly, be sure to choose a thicker one.

3. It is recommended to make several bowls at a time. Then save it in the refrigerator and heat it up when you eat it.

Fifth course: pork ribs with sauce

In this way, the stewed pork ribs are red and bright, the soup is full, soft and rotten and deboned, and the meat falls off when you gently pick it with chopsticks, put a piece into your mouth, and the fragrance spreads out without chewing, which is super tempting. If you like it, you can try it~

How to make it

Step 1: Prepare the ingredients. 800 grams of pork ribs, a few eggs, 1 small piece of ginger, a few chives, 1 small bowl of light soy sauce, half a bowl of dark soy sauce, an appropriate amount of rock sugar, 2 spoons of bean paste, 2 star anise, 3 dried chili peppers.

Step 2: Soak the ribs in water for 1 hour in advance. (This is done to soak out the blood and impurities in the ribs, and it is better to change the water halfway.) ）

Step 3: Boil and peel the eggs for later use, as shown in the picture.

Step 4: Put the pork ribs in the pot under cold water, then add 1 tablespoon of cooking wine to remove the smell, turn off the heat after the heat boils, remove the ribs and put them in the rice cooker.

Step 5: Put the eggs into the rice cooker, then add ginger slices, chives knots, light soy sauce, dark soy sauce, rock sugar, bean paste, star anise, dried chili, 1 tablespoon of salt, 1 large bowl of water, then cover the rice cooker, cook for 45 minutes and simmer for 20 minutes. (Light soy sauce, dark soy sauce, and bean paste all have salt flavor.) So, be sure to pay attention to it when putting salt. ）

Step 6: Let's get started