Spring Festival dinner menu 202 13 classic dishes

(1) Remove the head, tail, viscera and fins of hairtail, rinse, dry the water on the surface of hairtail with kitchen paper towels or air dry naturally. Cut the fish into 6 cm long segments, and then dip the surface evenly with a thin layer of starch. Chop shallots and shred ginger for later use.

(2) Heat the pan first, and then pour the oil. When the oil in the pot is 70% hot, add the hairtail section and fry until one side is golden, then turn the hairtail section over and fry until the other side is golden, and take out and drain the oil. Saute shallots, shredded ginger and star anise in the oil at the bottom of the pot, and then add the fried hairtail.

(3) Cook cooking wine, soy sauce and balsamic vinegar, stir-fry the pot for fragrance, then pour boiling water on the surface of hairtail slightly or evenly, add seasonings such as sugar, salt and pepper, bring to a boil, turn the heat down, cover the pot, and simmer for about ten minutes. Finally, you can boil the soup with a big fire.

2, minced meat eggplant

(1) Wash the eggplant, cut it into 6 cm long sections, and then divide it into 4 pieces;

(2) Pour an appropriate amount of oil into the pot, heat it, add eggplant, and take it out after frying in medium heat;

(3) Leave oil in the pot, add minced meat and stir fry, then add minced garlic, sliced onion and shredded ginger and stir fry until fragrant;

(4) Pour the fried eggplant into the pot, add seasoning and stir-fry evenly.

3. Cumin chicken wings

(1) There are many holes in the back of the chicken wings, and there are toothpicks.

(2) Peel and slice ginger.

(3) Add cooking wine, salt, soy sauce, pepper, oyster sauce and ginger to the chicken wings and marinate for 30 minutes.

(4) Heat oil in the pot, add chicken wings and fry until the skin is brown.

(6) The fire boils. When the soup is almost dry, add cumin powder and cumin granules and stir well.