What is the must-eat dish in my hometown for the New Year?

My hometown must eat/cook the following two dishes during the Spring Festival, which is what I look forward to most. The reason is that these New Year's Eve dinners have a good meaning. Let's see what dishes are available and how they are cooked. The first must-eat/must-cook dish in my hometown during the New Year: braised pork has a strong meaning. The ingredients include pork belly, plum, onion, ginger, rock sugar, soy sauce, oyster sauce, fermented bean curd, braised soy sauce, chicken essence, yellow wine and salt. 1. Clean the pork belly, put it in clear water, pour in a proper amount of yellow wine, add some onions and ginger slices, and remove the fishy smell. After the pot is boiled, skim off the floating foam on the pot, cook on high fire for 10 minute, and continue to cook on low fire for about 25 minutes. 2. Then, while it's hot, stick some holes on the surface of pigskin with bamboo sticks, melt sugar and soy sauce, evenly spread them on the surface of pigskin, pour oil into the pot, lower the pigskin to 30% heat, cover the pot, and when the crackling sound in the pot is low, take out the fried pork belly and soak it in ice water for 2 hours. 3. Soaked pork belly, the skin will be tiger skin-like, then cut into thick slices, and put it neatly in a bowl with the skin facing down. 4. Clean the dried plums, chop them up, put them directly into the pot, stir-fry the water and put them into the meat bowl. Take another clean bowl, add fermented bean curd, sugar, braised soy sauce, soy sauce, oyster sauce and salt, and stir well. 5. Pour the juice on the prunes, pour the water out of the steamer, put it in a bowl with meat, steam on high fire for about 20 minutes, then turn to low heat and continue steaming for 60 minutes. After turning off the fire, you can take it out of the pot and pour it on the plate when you eat it. The second dish that my hometown must eat/cook in the New Year: the financial resources are rolling, which means happiness. Ingredients: 5 eggs, carrots, pork belly, Jiang Mo 1. Prepare 5 eggs, cook them in cold water for 8 minutes, then turn off the fire for 6 minutes, so that the boiled eggs are tender and fragrant. 2. Chop pork belly into meat stuffing and put it in a bowl. First cut a carrot into silk, then slice it, and then mix it with the meat. 3. Add a spoonful of salt, proper amount of cooking wine, Jiang Mo, chicken juice and half an egg white to the meat stuffing, and then stir well. 4. Soak the boiled egg in cold water, then peel off the shell, cut it in half with a knife, dig out the yolk with a spoon, and be careful not to break the egg white. Mash the yolk with a spoon. 5. After all the yolk is dug out, put the mixed meat stuffing into the egg white, smear the edge with a spoon, and then steam it in a steamer 15 minutes. 6. Take it out after steaming, then pour the soup in the dish into the pot, add a spoonful of salt and a spoonful of sugar, stir fry evenly, and finally pour in water starch and stir fry until it is slightly sticky. 7. Pour the fried juice on the egg, then sprinkle the mashed egg yolk on the surface and add a medlar to decorate.