The most popular 4 dishes on the Spring Festival table of Shandong people are delicious and easy to eat, and the elderly and children like it
The first course, plum cabbage button meat
Ingredients: Pork belly with skin, dried plum vegetables, star anise, bay leaves, cinnamon, green onion and ginger, light soy sauce, beer, sugar
Operation steps: 1. Cut the pork into 10cm square pieces, then blanch the pot under cold water, put in a few slices of green onion and ginger, star anise, bay leaves and other large ingredients to remove the fishy, boil over high heat, use a spoon to remove the floating powder, and then turn to medium and low heat to cook the meat and take it out with cold water for later use.
2. Use a toothpick to poke some dense holes in the pork skin, then evenly coat the surface of the pork with dark soy sauce to color, and then put the pork skin side up to dry naturally.
3. Soak the plum vegetables with water one night in advance, wash them with water several times the next day, and then dry them and put them in a pot for later use.
4. Add 2 tablespoons of cooking oil to the wok, heat the oil to smoke about 8 hot, fry the pork with the skin side down, fry it until it is "tiger skin-like", and immediately put it in cold water to cool.
5. Cut the fried pork into 0.5cm thick slices with a knife, and then put the skin side down into a bowl.
6. Put the bottom oil in the pot and fry the dried plum vegetables to dry the water, add light soy sauce, sugar, beer to taste, stir-fry evenly, put it into a bowl with pork and press it hard, then seal it with plastic wrap, and steam it on high heat for about 60 minutes.
Second course: braised pork
Ingredients: pork belly with skin, green onion and ginger, bay leaf, star anise, Sichuan pepper, cinnamon, rock sugar, braised soy sauce, salt, cooking wine
Operation steps: 1. There is no need to put oil in the clean pot, burn the iron pot on high heat until it smokes, then put the pork skin side down, burn the pig skin until golden brown, remove the fishy smell of the pig, and then put it in clean water, and scrub the pasted pig skin with a steel wool ball.
2. Add water to the pot, blanch the pork in a pot under cold water, put in the green onion and ginger, remove the smell of cooking wine, boil over high heat, skim off the floating impurities with a spoon, remove the pork after cooking, and then change the knife to cut it into small pieces of 2cm square.
3. Fry the sugar, add half a spoon of water and a little salad oil to the net pot, then add a spoonful of rock sugar, first fry the rock sugar over high heat until it melts, then turn to medium-low heat and boil slowly, during which you should keep stirring with a spoon until the sugar juice becomes viscous and dark jujube red, add a spoonful of hot water, boil again until boiling, and the sugar color is fried.
4. Take another frying pan, no need to put oil in the pan, directly put the pork belly into the pan, and then fry all sides on medium and low heat until golden brown.
5. Fry the pork belly until golden brown, add star anise, pepper, cinnamon, bay leaves and other ingredients, stir-fry over low heat to bring out the fragrance, then cook an appropriate amount of braised soy sauce, pour the fried sugar into the pot, then add 2 tablespoons of water, and then bring to a boil over high heat.
6. Taste salty, add an appropriate amount of salt and sugar to taste according to personal taste, then cover the pot and turn to medium-low heat and simmer for 60 minutes.
7. When the time is up, open the lid of the pot, turn to high heat to reduce the juice, collect the soup until it is viscous, and put it on a plate before serving.
The third course, carp in scallion oil
Ingredients: fresh carp, green onions, shallots, ginger, light soy sauce, balsamic vinegar, sesame oil, pepper, sugar
Operation steps: 1. Prepare a fresh carp to be slaughtered, remember to clean the gills, internal organs and black mucous membrane in the belly of the fish, otherwise there will be a fishy smell.
2. Put some one-word knives on both sides of the carp to facilitate ripening and flavoring, then put them on a plate, and put a few slices of ginger on the knife to remove the fish.
3. Add water to the steamer, put the carp into the steaming drawer after the water boils, steam it over high heat for about 10 minutes, and you can use chopsticks to poke it to judge whether the fish is ripe.
4. For the seasoning sauce, put 2 tablespoons of light soy sauce, 2 tablespoons of balsamic vinegar, a little sugar, a little pepper and a little sesame oil in a bowl and stir well, then pour it on the steamed crucian carp.
5. Put the shredded green onions cut in advance on the carp, then heat the oil in the pot, burn until it smokes, pour a spoon on the shredded green onions to stimulate the fragrance, and then sprinkle a little chopped shallots to garnish and serve.
4. Sweet and sour pork ribs
Ingredients: pork ribs, ginger, cooking wine, rock sugar, white vinegar, light soy sauce
Operation steps: 1. Prepare 2 fresh pork ribs and cut them into small pieces, blanch them in a pot under cold water, add a little ginger, remove the smell of cooking wine, skim off the floating dust with a spoon after boiling over high heat, and then remove them and wash them with water for later use.
2. Put a little base oil in the pot, add a spoonful of water, then put in a spoonful of rock sugar and fry the sugar color, fry over low heat until the dark jujube is red, pour in the pork ribs, stir-fry evenly, then cook half a spoon of light soy sauce and a spoonful of white vinegar along the edge of the pot, then pour in an appropriate amount of boiling water to cover the ribs, after boiling over high heat, cover the pot, turn to medium-low heat and cook for 30 minutes.
3. When the time is up, open the lid of the pot, add a little salt, 3 tablespoons of sugar, turn to high heat to collect the soup until it is viscous, so that the soup is wrapped on the surface of the ribs, and then it can be put out of the pot and put on the plate, and finally sprinkle a handful of white sesame seeds to garnish and eat.