The meat should be cooked thoroughly, and you will be given six hard dishes that are thousands of rolls, and how can you be happy without meat for Chinese New Year's Eve

1. Original chicken soup, good luck

The chicken broth is cooked first, and most of the water used for cooking can be replaced with chicken broth.                      

 

Ingredients: 1 local chicken, 1 ginger

Make:

1. Clean up the chicken, especially the toenails of the chicken, because there is too much dirt.

2. Boil the chicken in cold water for a few minutes, discard the dirty water, and wash the chicken again.

3. Replace with fresh water, boil over high heat for 5 minutes, turn to low heat and simmer for 1-2 hours until the chicken is crispy.

Second, stewed three fresh, family portrait, happiness

This dish, also known as "family portrait", is basically only made during the Chinese New Year, because a bowl of soup contains so much content that it takes several days to prepare. Indispensable in the soup are fried pork skins, meatballs, egg dumplings (or egg rolls, thick egg roast), cooked (salty) pork belly, soy products, fungus, vegetables and broth. The rich content has become a "family photo" on the Chinese New Year's Eve dinner table.                                               

 

Ingredients: 10 grams of fried pork skin, 10 egg dumplings, 12 balls wrapped in the heart, cooked salted pork belly, cooked salted elbow meat, cooked plum meat, 1000 ml of broth, 20 grams of yuba, 5 grams of fungus, 20 grams of daylily, 4 shiitake mushrooms, 5 frozen spinach balls, a small amount of garlic sprouts

Make:

1. Soak fungus, daylily, shiitake mushrooms, fried meat skin and yuba in advance.

The yuba is cut into small sections, the fungus is picked into small flowers, the daylily is torn from the middle, and the shiitake mushroom is cut into a cross in the middle.

2. Make meatballs and egg dumplings

3. Plum meat, ham and fried meat skin are cooked; After cooling, slice the plum meat and ham; Deep-fried meat skin cut into small strips.

4. Put the fried pork skin, bun meatballs, yuba, fungus, daylily and shiitake mushrooms in a pot and pour in the chicken broth or other broth to spread over the ingredients.

5. After the soup boils, put the egg dumplings, boil again, and add all kinds of cooked meat.

6. Finally, put the greens, add salt to taste, and sprinkle some garlic sprouts on the table.

3. Braised lion's head, reunion

The braised lion's head is also called Sixi balls.

Lion's head is made from fat and lean meat chopped into small diced meat, and added with green onions, ginger, eggs and other ingredients to make fist-sized meatballs, or stewed, steamed, or braised in a braised manner.                                              

 

Ingredients: 650 grams of pork belly, half a small bowl of rice

Seasoning: salt, sugar, dark soy sauce, light soy sauce, thirteen spices, pepper, ginger, green onion, star anise and egg

Make:

1. Cut the meat into small cubes, and chop it with the chopped ginger and shallots a few more times.

2. Add 5 grams of salt, 5 grams of sugar, 10 grams of dark soy sauce, 20 grams of light soy sauce, 15 grams of minced ginger, 15 grams of chopped green onion, an egg, a little pepper and thirteen spices to the meat and mix well.

3. Add the steamed rice and mix well to form balls of equal size.

4. Fry the balls, burn the oil until the balls are warm, fry until the balls are set, slightly golden sugar, remove and drain the oil for later use.

5. Spread cabbage leaves in the pot, or Chinese cabbage at the bottom, put all the fried balls in, add half a pot of water, and a few slices of ginger, 10 grams of rock sugar, 5 grams of dark soy sauce, cover the pot and boil for 5 minutes, turn to medium-low heat and cook for about 1 hour, turning several times in the middle.

6. Then turn on high heat to reduce the juice slightly, about 10-15 minutes.

7. Finally, take out the balls, leave the soup juice, and hook in the thin sauce.

8. At the bottom of the plate, put bitter chrysanthemum (or lettuce, blanched greens, broccoli, etc.), put the balls on top, pour the sauce, sprinkle some chives and serve.

Fourth, carrot and potato stewed mutton, beaming

Many people are afraid of mutton, you can try to stew some red dates, hawthorn, orange peel, tomatoes and mutton, which will be particularly fragrant and can effectively remove the smell of mutton.                                      

 

Ingredients: 1000 grams of mutton, 300 grams of potatoes, 300 grams of carrots

Excipients: 2 green onions, 1 ginger, 1 onion, 10 peppercorns, 2 large ingredients, 1 orange peel, 6 red dates and 2 tomatoes

Make:

1. Soak the mutton in blood water for about half an hour.

2. Then blanch the water with cold water and wash it again.

3. Put the cleaned mutton pieces into the pot and fry them dry, then add the green onion and ginger, onion, Sichuan pepper, spices, orange peel and red dates.

4. Stir-fry until the spices exude fragrance and the meat is slightly yellow, add soy sauce and tomato cubes and stir-fry evenly, add water and boil for 5 minutes.

5. It is very stewed after 10 minutes of pressurization, and the color is also very beautiful.

6. Then simmer over low heat until the meat is tender.

7. Turn up the heat and bring to a boil, add salt to taste, then put the carrots and potato cubes in the pot and simmer until soft.

5. Braised crucian carp, more than                                                 every year                            

 

Make:

1. Clean the crucian carp and prepare the garlic, shallots and ginger slices. Note: The black membrane in the belly of the crucian carp must be removed.

2. You can make a few cuts on the back of the crucian carp and slash it with a little salt. Note: Don't draw too deep, it is easy to break the phase.

1. Rub the pot a few times with ginger slices, and then pour the oil, so that the fish skin is not easy to break.

2. Warm the oil, add the fish, and fry both sides over medium heat.

3. Add garlic, shallots and ginger slices, soy sauce, sugar and water.

4. Cover the pot and bring to a boil over medium heat until the soup is almost dry.

Sixth, Dongpo meat, prosperous New Year

Dongpo meat should first blanch the pork belly, then change the knife to cut into small pieces, simmer in a casserole over slow heat, and steam it in the basket after cooking, the whole process is 2-3 hours, and he is beautiful when the fire is enough.                                            

 

Ingredients: 600 grams of pork belly, 20 grams of rock sugar, 5 grams of dark soy sauce, 15 grams of light soy sauce, 2 star anise, a small piece of cinnamon, 80 grams of rice wine and an appropriate amount of green onion and ginger salt

Make:

1. Blanch the pork belly, remove it, clean it, and cut it into square pieces.

2. Take a casserole, use ginger and shallots to pad the bottom, use more, the meat skin is easy to stick to the bottom (if there is a bamboo net, it is better).

3. Put the meat skin down into the casserole, add 20 grams of rock sugar, 5 grams of dark soy sauce, 15 grams of light soy sauce, 2 star anise, a small piece of cinnamon, and rice wine.

4. After boiling, skim off the dirt foam and simmer over low heat for about 2 hours.

5. Then steam in a steamer basket with the soup for 45 minutes.

6. Pour the marinade into a small pot and cook over high heat to thicken.

7. Then put the large meat back into the casserole, pour the marinade over the meat skin, and serve.