Every place has different customs and eating habits, so the food on the table is naturally different. Take Henan as an example. Besides jiaozi, there are fish and meat, and you can also eat food with wine. There are also eight special dishes of Henan people, which have an unshakable position on the New Year's Eve dinner table ... Today, I share six classic Henan New Year's Eve dinner recipes, all of which are the favorite of Henan people. Do you like anything? Prosperous day by day-buckle the bowl of crispy meat 1. Prepare a proper amount of pork belly and cut it into long strips with thick fingers; Prepare onion ginger, slice it into strips, add a little salt, pepper, thirteen spices, cooking wine, soy sauce, soy sauce, mix well, and marinate for 10 minute. 2. Add starch and appropriate amount of water to a small pot, and stir in one direction to make a paste for later use. Put the marinated meat strips into the starch paste and mix well. Prepare an appropriate amount of onion slices, ginger slices, a pinch of pepper and a little dried red pepper; 3. When the oil temperature is 50% hot, put the meat strips into the oil pan, put them all away, and push them away with a spoon to avoid adhesion. Deep-fry until it is about 70% cooked, and take out the oil control. When the oil temperature rises to 70%, add the meat strips and fry for 20 seconds until golden and crisp, and take out the oil control. 4. Leave the bottom oil in the pot and add onion and ginger to stir fry. Stir-fry, add two small pots of water, add a little salt, add a little soy sauce and soy sauce to taste, add a little thirteen spices and chicken essence, stir to melt the seasoning, boil for one minute and then turn off the heat. 5. find a small bowl, put the crispy meat, sprinkle with a pinch of pepper, appropriate amount of onion and dried red pepper. Pour in the cooked soup. 6. Boil the water in the steamer. When the water boils, add the crispy meat and steam for an hour on medium heat. 7. When the time comes, take out the crispy meat, pour a plate, empty the excess water, sprinkle with chopped green onion and a dried red pepper, and serve. More than a year-braised carp 1. Prepare a carp, wash it, draw a knife at the head and tail, draw a fishy line, put flower knives on both sides and put it into the pot. Add 2g of salt, 1 g of pepper, appropriate amount of cooking wine to remove fishy smell, then add scallion and ginger slices, grab them evenly by hand, and marinate for 10 minute to prepare appropriate amount of Jiang Mo, minced garlic and several red pickled peppers; Cut two mushrooms into small pieces and a handful of bamboo shoots; Pork belly diced in moderation. 2. Heat the wok and pour in the cooking oil. When the oil temperature reaches 60%, add carp, pour the hot oil evenly on the fish with a spoon, heat evenly, fry for about 3 minutes on medium heat, and take out the oil control. 3. Add a little base oil to the pot, add diced pork belly and stir fry, add a few pieces of pepper and stir fry, and add ginger, garlic and red pickled pepper and stir fry a few times; Add 5g bean paste, stir fry in red oil, add water, 5g delicious, 5g aged vinegar and 10g cooking wine, stir until the seasoning melts, then add carp, and pour in mushrooms and bamboo shoots. 4. Add 2g of salt, 1 g of pepper, 1 g of sugar and a little soy sauce for coloring, pour the soup evenly on the fish with a spoon to make the fish fully tasty, and simmer for 10 minute. 5. Turn off the fire when the soup is dry, remove the carp and put it on the plate, then pour the soup and side dishes, and put two coriander ornaments on it to eat. Beef prosperity-sauce beef 1. Prepare about 2 kg of beef, soak it in clear water for one hour in advance, remove the fascia on it, and cut several knives on the surface to facilitate the beef to taste; Add some salt, a pinch of pepper, a few dried peppers, a tablespoon of cooking wine and an appropriate amount of onion Jiang Mo, cover with plastic wrap and marinate for 3 hours. 2. Prepare two star anises, a small piece of cinnamon, a cardamom, a small piece of galangal, an angelica dahurica, a little clove, tsaoko, rapeseed, fennel, a handful of dried peppers, a few fragrant leaves, two pieces of dried tangerine peel and a hawthorn, and wrap them in gauze for later use. Add a spoonful of pillar sauce, two spoons of seafood sauce, one spoonful of sweet noodle sauce, one spoonful of bean curd and half a spoonful of scallion oil to the bowl, and stir with a spoon to melt. 3. Heat the wok, add a spoonful of cooking oil, pour in the prepared sauce, stir fry over low heat, add a few prickly ash and stir fry until fragrant, add clear water, and add half a bowl of pre-fried sugar color; 4. After boiling, add two spoonfuls of salt, one spoonful of chicken essence to make it fresh, put it into the prepared marinade bag, then add beef, add a can of beer, add a few slices of ginger and a onion knot. 5. Boil the soup with high fire, then pour the beef and soup into the casserole and cover it with a plate to prevent the beef from being heated unevenly. Continue to simmer 1 hour, turn off the fire and then simmer 1 hour, then take it out and cool it, and cut it while eating. Dry fry small fish 1, prepare a catty of small fish, wash it in advance and put it in a basin; Add salt, pepper, a little pepper and cooking wine, stir well and marinate for 10 minute. Prepare appropriate amount of green and red pepper, onion, coriander powder and chopped green onion. Finally, the salted fish is dried and coated with dry starch. 3. Heat the wok, pour in cooking oil, heat the oil to 50% to avoid adhesion, and then add the mixed small fish in turn. After all the cooking is finished, fry for about 3 minutes. When it is golden and crisp, you can take out the oil control. 4. Add a little cooking oil to another pot, pour in green pepper and onion, stir fry until fragrant, and then pour in small fish and stir fry evenly; Add 1g salt, 1g sugar, 1g cumin powder and 1g pepper noodles, pour in chopped green onion and coriander, and stir-fry the seasoning evenly. Pour in a little bright oil to increase the brightness, stir fry quickly for about 15 seconds, then turn off the heat and put it in a plate. Everything goes well-pigskin jelly 1, prepare two pigskins and cut them into wide strips of uniform size for use; 2. Add a proper amount of water to the pot, add pigskin, cold water, add a spoonful of cooking wine, blanch for 3 minutes, and cook pigskin until soft. Rinse the boiled pigskin with clear water again, then add a little flour to wash away the floating foam on the surface. After the pigskin is washed, the fat on the pigskin is removed with a blade, leaving only a layer of pigskin, which can make the pigskin jelly clearer. 3. Scrape the pigskin clean, cut it into filaments, put it in a basin, add two spoonfuls of salt and one spoonful of alkaline noodles, add a proper amount of water, and wash it again. Control the dry water and put it into the rice cooker for later use. 4. Prepare a proper amount of onion, ginger slices, a little dried red pepper, a pinch of pepper, an octagonal, an angelica dahurica and three fragrant leaves, wrap them in gauze and put them into the rice cooker. 5. Add an appropriate amount of water to the pot and bring it to a boil. Add three spoonfuls of salt, half a spoonful of soy sauce, a little soy sauce and a rock sugar, stir with a spoon and bring it to a boil. Pour the cooked soup into the pot, add half a spoonful of yellow wine, cover the pot and press for 20 minutes. 6. It's time to open the lid, take out the package, pour the pigskin and soup together into a large plate, evenly distribute them, naturally cool them, and then put them in the refrigerator for 3 hours. 7. At that time, the pigskin jelly will solidify, and you can cut it while eating. 8. Cut into thin slices about half a centimeter and put them on a plate. You can dip it in the sauce. Dip in sauce: add a proper amount of green pepper, a spoonful of salt, half a spoonful of sugar, a small amount of chicken essence, half a spoonful of soy sauce, half a spoonful of aged vinegar, a little sesame oil and a proper amount of scallion oil into a small bowl, and stir well with chopsticks. Long life and wealth-fried peanuts 1. Prepare about a catty of peanuts and pick out the bad ones so as not to affect the taste. Put peanuts in water, add a spoonful of white vinegar, clean them, control the moisture, and then dry them. 2. Pour a proper amount of rapeseed oil into the pot, put the peanuts into the oil-cooled pot, push the peanuts evenly with a spoon, and stir fry over medium heat. About two minutes, you will find a crackling sound. Keep stirring until the peanuts turn yellow, and then you can take out the oil control. Remember not to fry for too long, otherwise it will lead to frying. 3. Put the peanuts in the dish, pour a spoonful of 50-degree white wine and mix well with chopsticks. Sprinkle a proper amount of salt, and the salt must give off heat, otherwise the salt particles will not touch peanuts and the taste will not reach. Peanuts become brittle when they are cooled. Well, how did you feel after watching the New Year's Eve dinner of Henan people? Serving is a big dish. If you have a favorite dish, you can cook it at home.