New year's eve menu

The menu on New Year's Eve includes braised crucian carp, stewed chicken with red dates and lotus seeds, braised mutton, steamed pork with rice flour and spicy trotters.

First of all, braised crucian carp

1. Scale the fish, clean the internal organs, cut the flowers on both sides of the fish and wash them for later use.

2. Pour the cooking oil into the pot, heat it until it is cooked, fry the fish until it is golden on both sides, and take it out for later use. Leave a little oil in the pot, pour out the rest and put it aside.

3, millet spicy, garlic, ginger cut into small diced sections, stir-fry in oil pan.

4. Add fried crucian carp, add light soy sauce and oil consumption, steam fish cooking oil and appropriate amount of water for 3-5 minutes, and when the soup is slightly thick, take it out of the pan and sprinkle with chopped green onion.

Second, stewed chicken with red dates and lotus seeds.

1. Soak lotus seeds for 20 minutes in advance.

2. Chicken chop cold water into the pot, and drown the blood.

3. Put the chicken in the soup pot, add water to the chicken, add lotus seeds and red dates, and add ginger slices.

4. Bring the fire to a boil, cover it with low heat and stew 1 hour.

5. soak in water for use.

6. Add a little salt to taste after cooking, and finally add medlar.

Third, braised mutton.

1, lamb chops, washed and diced with white radish.

2. put water in the pot, boil the mutton, and blanch the blood for later use.

3. Pour into the pressure cooker, add ginger slices, fragrant leaves, cinnamon, star anise and a proper amount of cooking wine, add water to the mutton, stew for about 30 minutes, add white radish and continue to stew for about 15 minutes.

4. Pour the right amount of oil into the wok and heat it. Add ginger, garlic, star anise and cinnamon and stir-fry until fragrant. Pour in stewed mutton and radish, add soy sauce and soy sauce and a proper amount of salt, and stir well. If there is too much soup, turn on a big fire and wait for the soup to dry and thicken. Sprinkle some coriander and put it in the pot.

Fourth, steamed pork with flour.

1. Slice potatoes, cut pork belly into small pieces, add salt, and marinate with soy sauce and old wine for half an hour.

2. Add water to the steamed pork rice noodles and stir well. Pour into the pork belly and mix well.

3. Slice the potatoes and put them at the bottom.

4. Pour the mixed meat on the potato chips.

5. Steam in a steamer for about 30 minutes before serving.

Five, spicy trotters

1. Wash pig's trotters and chop them into small pieces. Slice ginger and garlic.

2. Boil the water in the pot, add the onion and ginger slices, pour a little cooking wine, put the trotters into the water after the water is boiled, skim off the floating foam and remove the trotters.

3. Pour into the pressure cooker and add water to the trotters. Add ginger, dried red pepper, star anise, cinnamon and fragrant leaves until the trotters are cooked.

4. Heat the oil in the pan, add the dried pepper, a little star anise cinnamon, ginger slices and garlic slices and stir fry.

5. Add trotters and stir fry. Add soy sauce, soy sauce and salt to taste and stir fry evenly.