Jiangsu New Year's Eve dinner recipes and practices

(1) Ingredients: trotters 500g, anchovies 100g, seasonings: yellow rice wine 100g, salt 150g, soy sauce 50g, sugar 25g, onion 15g and ginger 5g.

(2) Scrape pig's trotters clean, cut into pieces, remove bones, chop off claws, put them in a frying pan, scoop pork soup, put them on a big fire and boil them, skim off floating foam, and take them out for cleaning;

(3) The pig's trotters are still put in the pot, and yellow wine, refined salt and onion ginger are added to boil;

(4) Move the pot to a low fire until it is half cooked, take out the big bones and put them on the hoof skin with soy sauce;

(5) Cut the anchovies into strips and put them in a bowl;

(6) Put the hooves on the fish pieces, and then put the pig feet;

(7) Add yellow wine, soy sauce and white sugar, scoop the original soup into the pot, and cover the bowl cover 1 plate;

(8) Put it in a cage, steam it for about 2 hours, then take it out, pour out the soup, turn it into a soup basin, and pour the soup.

2. Stewed chicken wings in red wine

(1) Ingredients: chicken wings, red wine, carrot salt, cooking wine, chicken essence, pepper, soy sauce, ginger, onion, pepper, soup stock, edible oil and water starch.

(2) Remove the tips of chicken wings, cut them into two sections, wash them, and marinate them with salt, cooking wine, soy sauce, ginger and onion for 20 minutes;

(3) Wash carrots, peel them, cut them into green fruits, and cook them in boiling water for later use;

(4) ignite in the pot and add oil. When the oil temperature reaches 40%, pour in the chicken wings and stir fry until the color is the highest. Add red wine, broth, soy sauce, ginger, onion, pepper, carrot, salt and chicken essence, and turn to low heat for 30 minutes until the chicken wings are soft and rotten. When the soup is delicious, collect the juice with fire, thicken it with starch, and put chicken wings and carrots in the middle.

3. Pengcheng Fish Ball

(1) One live carp (weighing about 1000g), 50g pig fat, dried vermicelli 100g, 25g cooked cabbage, sliced cooked ham 15g, 25g egg white and 25g dried mushrooms.

(2) Wash the carp, cut off the head and tail, take the fish, wash it, chop it into minced meat together with the pork fat, put it in a bowl, add Shaoxing wine, onion ginger juice, egg white, chicken soup and refined salt, then add chopped vermicelli and dried starch and make it into paste.

(3) Wash the tail of the fish head, boil it in a pot, add refined salt, Shaoxing wine and onion ginger, and steam it in a cage.

(4) Put the pot on fire, put in cold water, squeeze the fish paste into balls in the shape of big longan, put them in the pot, and when the water boils, the fish balls are cooked and fished out.

(5) Put the cooked lard on the fire, add onion and ginger, stir-fry until fragrant, take it out, add chicken soup, pour in fish balls, Chinese cabbage, sliced ham and mushrooms, and add Shaoxing wine and refined salt. Boil monosodium glutamate, thicken it, pour in sesame oil, put it in a long waist plate, and decorate the steamed fish heads at both ends of the plate.