. Cold chicken nuggets are also a favorite cold dish of many Sichuanese. Cold chicken nuggets are cooked chicken nuggets or chicken legs in water, fished out, chopped into small pieces and put in a soup pot. Add seasoning and mix well. Serve. The taste of this cold chicken nugget: the chicken is tender, spicy and delicious, very appetizing and delicious. Sichuan people's New Year's Eve will also have this cold chicken nugget.

The practice of cold chicken nuggets:

1. Soak half a chicken in clear water for half an hour, remove the blood, take it out, wash it and control the water.

2. Put the drumsticks into the pot, add appropriate amount of water, ginger slices and onion slices to boil over high fire, skim off the floating foam, cook for 10 minute, then turn off the fire, soak for 10 minute, and take out and control the dry water.

3. Put half a piece of chicken in the soup pot, add ice cubes and water to soak for 15 minutes, then chop it into small pieces and put it in the soup plate.

4. Wash and cut ginger, green onions and chives and put them in a bowl. Add pepper, Chili powder, soy sauce, sugar, salt, rapeseed oil, sesame oil and cold water and mix well.

5. Pour the prepared juice into the chicken nuggets, mix well with chopsticks, put into a plate, and sprinkle with chopped green onion.

Second, burn white.

Boiled white is a hard dish that many Sichuanese like to eat. Sichuanese have both salty and sweet tastes, both of which are delicious meals. Cook pork belly and fried dried vegetables, then pour them into a plate and serve. Dried vegetables in boiled cabbage absorb the fat of pork and become soft and delicious. Pork belly is fat but not greasy, which is very delicious. Boiled white is an essential dish in many Sichuanese banquets, and it is also a hard dish for New Year's Eve.

The practice of burning white:

1. Wash the pork belly, dry it, put the skin down in the oil pan, fry it until golden brown, and take it out.

2. Slice the fried pork belly and put it in a bowl for use.

3. Wash the dried vegetables, wash and shred the ginger, pour the cooking oil into the pot, stir-fry the dried vegetables evenly when the oil is hot, add seasonings such as soy sauce, soy sauce, salt, ginger and oyster sauce, stir-fry and pour into the pork belly.

4. Put the pork belly with a plate into the steamer, cover it, steam it on high fire for 60 minutes, and then buckle it upside down on the plate.

Third, steamed pork with flour.

Steamed meat is also a hard dish that many Sichuanese will eat on New Year's Eve. The method of making steamed pork with rice flour is to clean pork belly, slice it, add seasoning and rice flour, put it in a steamer and steam it over water and fire, then eat it. Steamed meat is also a favorite food in Hubei, Hunan and Jiangxi. The taste of steamed meat: the meat is soft and waxy, salty and spicy, appetizing and delicious.

The practice of steaming meat with powder:

1, pork belly is washed, sliced and put in a soup plate.

2. Wash and shred ginger, add pork belly slices, add soy sauce, mix well with cooking wine and marinate 15 minutes.

3. Add the steamed meat powder, Chili powder, pepper powder and salt into the pork belly slices, mix well, put them in a steamer, and steam them for 60 minutes over water and fire, then serve.

Fourth, braised fish.

Sichuan people's New Year's Eve must not be without a fish, because the fish and vegetables on the New Year's Eve mean more than one year. Sichuanese will eat steamed fish or braised fish at New Year's Eve. Sichuanese are best at eating fish, including pickled fish, boiled fish, braised fish and steamed fish.

Braised fish:

1. Wash and dry the whole fish after treatment.

2, ginger washed and shredded, pepper washed and cut into circles, shallots washed and cut into circles for use.

3. Add salt, soy sauce, soy sauce, sugar, pepper powder, Chili powder and starch water to the bowl and mix well for later use.

4. Pour cooking oil into the pot, fry the fish until golden on both sides, and pour the prepared juice into water to boil. Pour the juice on the back of the fish with a spoon until the fish is cooked and sprinkle with chopped green onion.