New year menu 1. Steamed pork preparation time: 20 minutes cooking time: 60 minutes Ingredients: pork belly 400g, rice 100g, 2 tablespoons of soy sauce (30ml), pepper 1/2 teaspoons (3g), pepper 1/2 teaspoons (3g) and cooking wine (2g) Practice: 1. Heat a wok over medium heat, add rice, stir with a spatula, and then add pepper and stir together. The spilled beige turns yellow and smells delicious. Take it out and let it cool. Put the fried rice into a pulverizer and mash it into coarse powder. 2. Cut the green onion into chopped green onion, mash the ginger and soak it in a little water to make Jiang Shui, and wash and chop the parsley. 3. Slice the pork belly, mix it with oil, soy sauce, Jiang Shui, pepper and rice flour, and put it in a bowl. 4. Add water to the steamer and bring it to a boil. Put the bowl with raw rice flour into the steamer, put it on the drawer and steam it for 60 minutes until cooked. Take it out, turn it over and buckle it on the plate, and sprinkle with coriander for decoration. 2. Preparation time of sweet and sour pork chops: 20min Cooking time: 40min Ingredients: pork chops 500g, rice vinegar 2 tablespoons (30ml), soy sauce 1 tablespoon (15ml), shallots 1 teaspoon (5g) and salt12 teaspoons. Chicken essence 1 teaspoon (5g), 3 tbsps of oil (45ml), 2 pieces of garlic and 2 tbsps of sugar (30g) Practice: 1. All-thin ribs are not delicious, so you need to prepare fatter ribs. Cut the ribs into 4cm long segments, wash and drain, and use kitchen paper to absorb the surface moisture. 2. Slice the ginger and garlic, and cut the onion obliquely into thick slices. 3. Heat the wok on high fire, pour in the oil, and when it is 50% hot (the oil pan smokes slightly), set the medium fire on the ribs, fry for 3 minutes, turn them over one by one with chopsticks, and fry for 2 minutes. When all sides are brown, most of the water in the ribs is dry. 4. Add salt, soy sauce, chicken essence, ginger slices and garlic slices to the pot, stir fry with ribs, pour warm water without ribs, boil over high fire and stew for 30 minutes. 5. When the ribs are fragrant and soft, add sugar, rice vinegar and chives, and collect the concentrated juice over high fire. The sticker is: 1. You can also add a spoonful of tomato sauce according to your preference, and the color will be more rosy. It's best to buy chopped ribs in the supermarket or let the butcher process them for you. 3. Preparation time of white gourd meatball soup: 30min Cooking time: 15min Ingredients: pork stuffing 150g, white gourd 150g, egg white 1, cooking wine 1 teaspoon (5ml) and Jiang Mo 1 teaspoon. Chicken essence 1/2 teaspoon (3g), coriander 3g, sesame oil 1 teaspoon (5ml) Practice: 1. Peel the wax gourd and cut it into 0.5cm thick slices ... 2. Put the meat stuffing into a large bowl, add the egg white, Jiang Mo and cooking wine, and be careful not to forget to add salt, add appropriate amount according to your own taste, and then stir well. 3. Boil the soup pot with water, add ginger slices and turn to low heat. Squeeze the minced meat into a uniform meatball and put it into the pot while squeezing. When the meatballs become discolored and tight, gently push them with a spoon to prevent them from sticking together. 4. After all the meatballs are squeezed, turn on the fire and boil the soup. Add melon slices and cook for 5 minutes. Add salt and chicken essence to extract soup. Finally, add coriander and drop sesame oil out of the pot. 4. Preparation time of braised chicken with mushrooms: 30min Cooking time: 40min Ingredients: 1 tender chicken (1000g), 50g of dried mushrooms, 25g of watercress, 1 teaspoon of pepper (5g), 1 teaspoon of refined salt (5g), 50g of ginger. 2 teaspoons of cooking wine (10ml), 2 teaspoons of soy sauce (10ml), 25g of rock sugar, 50ml of oil and 2 pieces of star anise. Methods: 1. Soak dried mushrooms in warm water for more than 30 minutes, and then wash them for later use. 2. Wash the whole chicken, cut the chicken head, chicken wings and chicken feet into Gasskin, then cut the chicken in half, cut the chicken into a rectangle with a width of 2cm, and cut the chicken head, chicken wings and chicken feet into 3cm segments. 3. Heat the wok with high fire, add oil to heat it, and then put the chicken pieces in the hot oil pan and stir fry. When the chicken becomes hard and discolored, add cooking wine, ginger slices, watercress and pepper, stir-fry until the water gradually dries out and the fragrance overflows, that is, add a proper amount of water (not on the chicken surface) and a small amount of salt, soy sauce, rock sugar and star anise. 4.6. Cover and stew until cooked in July, then add mushrooms and cook for about 15 minutes. When taking out, add onions and chicken essence. 5. Preparation time of fish-head tofu soup: 10 min. Cooking time: 30 min. Ingredients: 2 boxes of tender tofu, 1 head of silver carp (600g), 75g of water-made winter bamboo shoots, 1 teaspoon of rice wine (5ml), 1 teaspoon of vinegar (. 1 teaspoon (5g) pepper, a little coriander, 500ml broth or water, 1 tablespoon oil (15ml). Practice: 1. Wash the fish head, split it in the middle, chop it into several large pieces, and drain it with kitchen paper towels. 2. Cut tofu into thick slices, wash bamboo shoots and ginger and slice. 3. Heat the wok with high fire, add oil to heat it, fry the fish head pieces in the wok for 3 minutes, add soup (or water) after the surface is slightly burnt, and bring to a boil with high fire. 4. After boiling, add vinegar and rice wine. After boiling, add onion, ginger and bamboo shoots. Cover the pot and stew for 20 minutes. 5. When the soup is boiled to milky white, add salt and sugar, and skim off the white pepper and parsley. 6. Preparation time of black spareribs: 10 min Cooking time: 3 hours Ingredients: pork stuffing 100g, rose kohlrabi 50 g, one red and green pepper each, 2 teaspoons of sesame oil (10 ml), cooking wine 1 teaspoon (5 g) and soy sauce 6544. Oil 1 tablespoon (1 5ml) Practice:1. Chop the kohlrabi, remove the seeds and pedicels of red pepper and green pepper, and cut into dices. 2. Heat the wok over medium heat, pour in the oil, add the pork stuffing when the oil temperature rises, spread it out with a spatula and stir fry for 5 minutes. When the water in the meat stuffing is completely dry and the minced meat turns golden, add soy sauce and cooking wine and stir fry until it is fragrant. 3. Add diced pepper and diced rose pickles to the fried minced meat, fry for another 5 minutes on high fire, add chicken essence and sesame oil, and stir well. 7. Preparation time for ants to climb trees: 1 0min Cooking time:10min Ingredients: 200g vermicelli, 50g pork stuffing, garlic1tablespoon (15g), 3 tablespoons of broth (or water) (45ml), and 6550 bean paste. Oil 1 tbsp (1 5ml), Jiang Mo 2 tbsp (1 0g), soy sauce 1 tbsp (5ml), sugar1tbsp (5g), chopped green onion1tbsp (/. 2. Heat the oil in the pan, add the garlic, chopped green onion and Jiang Mo and stir-fry for a while. Add the pork stuffing to disperse after the fragrance. 3. The ingredients in the hot pot are drenched with broth (or water), bean paste, soy sauce, sesame oil and sugar. Finally, add vermicelli and cook until the soup is dry. 8. Preparation time of spiced smoked fish: 20 minutes. Cooking time: 40 minutes. Ingredients: grass carp 1 (700g), pepper 1/2 teaspoons (3g), 2 teaspoons of balsamic vinegar (10ml), 2 slices of ginger, 2 pieces of onion, and Jiang Mo1teaspoon. Cooking wine 1/2 tablespoons (8 ml), soy sauce 2 teaspoons (10 ml), sugar 2 teaspoons (10 g), oil 220 ml (actually consumed 50 ml) Practice: 1. Wash grass carp, cut it from the back of the fish with a sharp knife and remove two pieces. 2. Put the fish fillets in a bowl, add ginger slices, onion slices and soy sauce (1 teaspoon, 5 ml), and marinate for 10 minute. . 3. Put the cooking wine, sugar, allspice powder, balsamic vinegar and ginger oil (1 teaspoon, 5ml) into the pot, add 1 glass of water and boil for 5min, then put it in a bowl and let it cool. 4. Heat the frying pan on a big fire. When the oil temperature rises to 80% (there is obvious smoke rising above the oil surface), put the fish fillets into the oil, gently slide them open with chopsticks, fry them until the skin is slightly yellow and the fish is tight, and take out and drain the oil. 5. Heat the oil in the pan again, fry the fish fillets in the oil pan, take them out with a colander or a strainer, put them in a seasoning bowl immediately while they are hot, and leave them for 15 minutes or more to eat. 9. Sauté ed pumpkin with salted egg yolk Preparation time: 20 minutes. Cooking time: 10 minute. Ingredients: pumpkin 1 piece (about 400-500g), 4 salted duck yolks, rice wine 1 spoon (15ml), salt 1/2 teaspoons (2 teaspoons). Cooking wine 1 teaspoon (5ml), chicken essence 1/2 teaspoons (3g) Practice: 1. Put salted duck egg yolk and yellow wine in a small bowl, steam in a steamer for 8 minutes, take it out while it is hot and grind it with a spoon to make it into a fine paste. 2. Peel the pumpkin, dig out the pumpkin seeds and cut into 4 mm thick slices. 3. Heat the oil in the wok on high fire, saute the shallots, add the pumpkin and stir fry for about 2 minutes, and observe whether the corners of the pumpkin are soft and cooked. 4. Pour in the steamed salted duck egg yolk, add salt and chicken essence, and stir well. 10. Preparation time of sauce beef: 10 minute Cooking time: 3 hours Ingredients: 1 beef tendon (about 1000g), 100 g yellow sauce, 3 tablespoons cooking wine (45 ml),/kloc. Take out the meat and drain it. 2. Put beef tenderloin into a soup pot, add hot water until it doesn't completely touch the meat noodles, add soy sauce, yellow sauce, salt, sugar, cooking wine, onion, ginger slices, pepper, aniseed and cinnamon, put them in a gauze bag, cover and cook for half an hour, then simmer for more than 2 hours, and finally cover and simmer for 15 minutes to make the meat pieces taste even. 3. Take out the beef tendon, put a pair of chopsticks on the big bowl, drain the meat and put it on it to cool. 4. After the beef is completely cooled, the surface is compact and can be sliced. When cutting, it should be opposite to the direction of shredded pork fiber, and then it can be put on a plate.