New Year's Eve dinner menu

1. New Year's Eve menu: There are fish every year.

Ingredients: grass carp (1.2kg is the best), onion, ginger, coriander, cooking wine, salt, soy sauce, fresh fragrance, white pepper, sugar and oil.

How to do it:

1, obliquely cut both sides of the washed grass carp into flower knives, and cut a knife edge as deep as the fish bone along the back of the fish; Rub salt and cooking wine on the fish, put onions and ginger in each flower edge, then put onions (large sections) in the fish belly and ginger slices on the back;

2. Steam on the pot 15 minutes. When the fish is placed on the fish plate, it should be supported with a pair of chopsticks to prevent it from sticking to the fish plate. After steaming, take out the seasoning and pour out the soup;

3, the production of seasoning juice: pour soy sauce, delicious, cooking wine into the pot, and then add shredded onion and ginger (the length of shredded onion is 2 inches). Add a little sugar and white pepper after a small fire; Juice can be slightly adjusted according to your own taste. Then, pour the prepared sauce into the fish dish and put some raw onion shreds and coriander on the fish. At this time, heat a small amount of oil in the pot, then sprinkle the boiled oil evenly on the fish, onion and coriander with a spoon, and you can eat it.

Second, the New Year's Eve menu: braised pork

Raw material: pork belly with skin 1 piece

Accessories: 2 tbsps of soy sauce, 2 tbsps of cooking wine, 2 tbsps of sugar, 2 slices of onion, 2 slices of ginger, 2 slices of star anise, 0 slice of dried tangerine peel/kloc-0, 2 slices of cinnamon/kloc-0, 2 slices of fragrant leaves, a little water and a little salt.

How to do it:

1. Wash the meat and put it in the pot. Pour clean water and cook the pork for 15 minutes. Remove the oozing foam and let it cool. Cut the cooled pork into small pieces.

2. Pour the right amount of oil into the wok and heat it. Add pork and stir-fry for 5 minutes. Stir the oil out and serve it.

3. Wash the pan and add 2 tablespoons of water. When the water boils, pour in the sugar. When the sugar turns into foam, add the fried pork and stir-fry twice. Then pour in soy sauce and cooking wine and stir-fry for 2 minutes.

4. Pour the meat into a casserole (you can also fry the meat in an iron pan), add onion, ginger, star anise, dried tangerine peel, cinnamon and fragrant leaves, then pour half a glass of water to soak the meat in the soup, add a little salt, cover the pot, and simmer 1 hour.

Third, the New Year's Eve menu: boiled shrimp

Boiled shrimp is delicious and tender, and the most important thing is that the cooking method is simple. If you can't finish a meal, you can also fry the remaining boiled shrimps together.

Fourth, the New Year's Eve menu: garlic ribs

Ingredients: 300g spareribs, 3 cloves of garlic seeds, a handful of lobster sauce, red pepper 1 root, 300g oil, a little coriander or leek. Seasoning: white wine, salt and light soy sauce.

How to do it:

1, chop the ribs into 3-4CM long sections, wash and drain for later use; Rub garlic seeds into garlic paste;

2. Add salt, white wine and garlic to the ribs, mix well and marinate for 3-4 hours (in the refrigerator); Pour oil into the pot and heat it to 60%;

3. Braised ribs (dry the water) are fried in oil with medium heat; The fried ribs can be taken out after the meat on both sides is tightened;

4. Pour the fried ribs with chopped black beans and red peppers cut into small pieces, and then pour a small amount of soy sauce;

5. Steam in a pressure cooker 15-20 minutes (40-60 minutes for ordinary steamer), take it out and sprinkle with coriander or chopped green onion.

5. New Year's Eve menu: stir-fried mushrooms.

Round mushrooms are used as a metaphor for "money", and the heart of a cabbage is like a branch. At first glance, it looks like a plate full of "Yushu hangs money". This dish can not only solve the problem of greasy meat, but also bring a good desire to get rich.

6. New Year's Eve menu: Roasted Goose

In Guangdong people's impression, roasted goose is a traditional famous dish, with crispy skin, tender bones, fat but not greasy, and mellow taste. If served with sour plum sauce, it will be more distinctive. It is best to choose Qingyuan local black-maned goose, which tastes better.