Ingredients: 5 eggs, carrots, pork belly, Jiang Mo.

1. Prepare five eggs, put them in a pot with cold water, then cook for 8 minutes, then turn off the fire and stew 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.

The second way: more treasures means more happiness and longevity.

Ingredients: tofu, minced meat, mushrooms and shallots.

1. Tofu is washed and cut into cubes, shallots are partially shredded and partially chopped, mushrooms are blanched for 30 seconds, pedicled and chopped, millet peppers are partially chopped and partially shredded, and ginger and onion are sliced. Marinate the minced meat, add 2 tablespoons soy sauce, salt and chopped mushrooms into a bowl, and stir evenly clockwise.

2. Heat oil in the pot, fry the tofu until it is golden on all sides, air it until it is slightly cool, cut a knife on the tofu, be careful not to cut it, dig out the tofu inside, fill it with meat, cover it with tofu, and tie it tightly with shallots.

3. Put it in a plate, put it in a steamer and steam it for 10 minutes until the meat is cooked.

4. Heat oil in the pot, stir-fry the millet pepper until fragrant, add half a spoonful of soy sauce, 2 tablespoons of soy sauce, appropriate amount of salt and water starch, stir well, cook until thick, and pour into the plate.

The third way: the sauce-flavored elbow represents good luck.

Ingredients: pork elbow 1, cooking wine 1 tablespoon, 3 tablespoons of soy sauce, 2 tablespoons of soy sauce, 6-8 pieces of rock sugar, ginger onion, salt, ginger slices, cinnamon, pepper and star anise.

1, check the pork elbow bought back, remove the excess pig hair, wash it, put it in a pot with cold water, cook it for 5 minutes with strong fire, boil the blood foam out, take it out and drain it;

2. Put the pig elbow into the pressure cooker, and the bottom of the pot should be covered with onion and ginger to prevent the pig elbow from sticking to the bottom of the pot;

3. Put oil in a wok, add rock sugar and fry until it is light caramel color, then add cooking wine, soy sauce, onion, ginger slices, cinnamon, pepper and star anise, and bring to a boil.

4. Pour the cooked juice into the pressure cooker and add water. The height of the water is basically the same as that of the elbow, and the pressure is high. Set it for 40 minutes;

5, ordinary pot simmer 1.5~2 hours, until chopsticks can be easily inserted, stewed elbow soaked in marinade for a period of time is more delicious, want elbow soup to be more rich, you can put elbow and soup together in a wok and cook.

The fourth way: Pipa prawn is the harp and harp singing together.

Ingredients: prawn 16, egg 1, oil and salt, white pepper 1\2 teaspoons, 2 tablespoons flour, bread crumbs 1\2 bags.

1. Cut off the shrimp head, peel off the shell, keep the last shrimp tail and remove the shrimp line. Cut the belly of prawns with a blade, don't go through it, and then cut the shrimp tendons horizontally for a few times, don't go through it. If you don't cut off the shrimp tendons, prawns will easily fry when fried.

2. When all is finished, sprinkle the salt and pepper evenly on the shrimp. Beat the eggs into a bowl, break them up, and prepare flour and bread crumbs.

3. Put the prawns into the flour, evenly coat them with flour, and shake off the excess flour. Put it into the egg mixture and dip it evenly with a layer of egg mixture.

4. Put it in the bread crumbs, then wrap it with a layer of bread crumbs and press it with your hands to prevent the bread crumbs from falling off. Prepare all prawns according to the sample and leave them for a few minutes.

5. Add oil to the pot and heat it to 60% heat. Put the prawns in one by one and fry them in warm oil. During this period, the prawns are fried on several sides, so that the two sides of the prawns are fried in the same color and the breadcrumbs are fried in golden color. Take it out and control the oil. Put them on the plate. You can dip it in tomato sauce.

The fifth way: the deduction of meat means prosperity.

Ingredients: 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 sixth way: steamed bass means more than one year.

Composition:

A bass, onion, shredded onion, ginger slices, shredded ginger, shredded pepper, cooking wine, steamed fish soy sauce, edible oil.

1. After washing the perch, put it on the chopping board, remove the fish tail, cut it evenly from the abdomen to the back (about 2 cm apart, but don't cut it off), and then cut off the fish head.

2. Spread slices of onion and ginger on the bottom of the plate; Then put it in the fish, turn your stomach towards the inner ring and put it in a triumphant shape. Put ginger slices in the belly of the fish and put a little salt on it. Finally put the fish head in the middle.

3. Sit on the fire, add the fish after the water boils, and steam for 8 minutes.

4. After the fish is steamed, take it out, first remove the onion and ginger slices, then pour out the soup of steamed fish, and then pour a little steamed fish soy sauce; Then put some shredded onion, ginger and pepper on the fish, pour a little hot oil on it, and choke out the fragrance of shredded onion and ginger, and the delicious steamed bass is ready.