Ok, let's start making New Year's Eve dinner! ! !

Bacon platter ingredients

200 grams of bacon, 25 grams of broth, 200 grams of preserved chicken, 0.5 grams of monosodium glutamate and 200 pieces of preserved fish.

G, cooked lard 25g, sugar 15g.

manufacturing process

1. Wash bacon, chicken and fish with warm water, put them in a bowl tile, steam them and take them out. Lajiqu

Bones, bacon peeled, bacon scaled; Cut the bacon into pieces 4 cm long and 0.7 cm thick, and marinate the chicken and fish.

Cut into strips of similar size. 2. Take a porcelain bowl and peel the bacon, chicken and fish respectively.

Put it neatly in a bowl, then add cooked lard, white sugar and seasoned broth, put it in a cage and take it out after steaming.

Turn it over and buckle it in a big porcelain plate. Note: 1 and "bacon" are one of the main features of Hunan. There are many kinds of raw materials, mainly pigs, cattle, chickens, fish, wild ducks and so on. Cured pork: Wash 5000g pork with this pork, filter, cut into 5 strips, add 250g refined salt, 10g pepper, 1.5g sodium nitrate, 50g white sugar, marinate for 4 days, turn it once, marinate for 3 days, take it out and wash it with clear water, tie one end of the strips with hemp rope, dry it in the sun for 2 days, and then hang it. Waxed chicken: cut the clean chicken from the back, remove the food bag and internal organs, and cut a knife on the thick thigh to make the seasoning tasty. The curing method is the same as that in bacon. Smoked fish: 500 grams of fresh fish, each fish is cut from the back to remove gills and viscera, washed and filtered to remove water, mixed with 250 grams of refined salt, pepper seeds 10, sodium nitrate 1.5 grams, and 50 grams of sugar, marinated for 3 days, washed, dried in the sun for 2 days, and then hung in a fumigation room to continue smoking 36 slices.

Hours, that is, smoked fish 2. The dried chicken should be boned first, and then the leg bones. Must be close to the bone into the knife, pay attention to keep the chicken shape intact. Scales are removed from the pickled fish, and the back bone and sternum are removed to keep the shape of the fish. Bacon in the middle, preserved fish on the left and preserved chicken on the right, neatly arranged in a bowl. 3. Add dried red pepper and fermented soybean to steam, which tastes better. There are various varieties of bacon, and the varieties can be changed. 5. Cover the steamer tightly and steam on medium fire 1 hour.

B fish (it must be whole and cannot be cut off)

Ingredients: yellow croaker 1 strip, 30 garlic cloves, 2 ginger slices, 3 shallots, 6 cups of oil and 2 cups of stock. Seasoning: 4 tbsps of soy sauce, 8 tbsps of white pepper wine 1/,3 tbsps of sugar and 2 tbsps of water.

Methods: 1. Clean the internal organs of yellow croaker, wash them and dry them with paper towels. 2. Heat oil, add croaker and fry until yellow. Drain the oil and serve. 3. Stir-fry garlic cloves until they are yellow, take them out, leave about 3-4 tablespoons of oil to fry shallots and ginger slices, then add yellow croaker, soy sauce, white pepper, wine, sugar and broth, cook over medium heat until the soup is thick, thicken with white powder water and pour some hot oil.

C babao rice

Elbow or braised pork

Cai Zheng

Roasted chicken with chestnuts

Ingredients: a hen (about 1000g), 200g chestnut, 250g sesame oil (about 75.

G), lard, chicken soup, monosodium glutamate, white sugar, wet starch, salt water, soy sauce, refined salt and garlic white.

Quantity.

Methods: 1. Little hens were slaughtered to remove hair, internal organs, head and claws, washed and cut off their necks. Jiang Ji

Cut in half, cut the chest wing into six pieces, and cut the other parts into 2.4 cm square pieces, chicken legs.

Cut into two sections, cut the chicken neck into 3 cm long sections, cut the chicken wrist into four pieces, cut into small squares, cut the shell surface of chestnuts into a certain shape, put them in a boiling water pot, cook for 5 minutes with strong fire, take them out, shell them, and peel off the endothelium; 2. Heat sesame oil in a wok to 70% heat, fry chicken pieces for 5 minutes, then take them out with a colander, drain the remaining oil in the wok, add chicken soup, chestnut, soy sauce, refined salt, white sugar, chicken pus and chicken liver, heat for 10 minute, and then add lard and monosodium glutamate until the meat pieces are loose and chestnut powder is waxy.

Peanut pork tripe soup

1: Wash the pork belly in advance, cook it slightly (about 15 minutes), take it out and cut it into small pieces. At the same time, peanuts are peeled after being soaked in warm water. Add water, peanuts and boil in a clean pot. After the water is boiled, turn off the fire and continue to boil for 20 minutes.

2. Next, put the pork belly into the pot and cook it with peanuts, adding salt at the same time. First turn on a big fire, and then simmer for 40 minutes to an hour or so.

C phoenix wings 1kg water feather wings, 12 quail eggs, 1 hen, 750g pork, 250g Jinhua ham, a little bean sprouts, 40g cooking wine, 5g refined salt, 50g onion, 50g ginger, 20g wet starch, clear soup 1kg, and a little sauce chicken.

& lt process of making and eating >

1. Boil the soup pot with clear water, put the shark fin into the water twice, then take it out, pick out the sundries, wash it, gut the hen, take out the five internal organs, cut it in half from the chicken's back, and wash it with clear water. 2. Put clean water into the pot, add half a hen,100g of minced ham and 350g of pork, bring to a boil with high fire, and skim off the froth. Wrap the shark's fin in gauze, put it in a pot, simmer for about 5 hours, pick out the shark's fin bag and use the rest of the ingredients.

3. Pour 700g clear soup into the pot, add half hen, 150g ham, 400g pork and onion ginger, bring to a boil with strong fire, skim off the floating foam, add 20g cooking wine and proper amount of refined salt, add shark fin package, and simmer for 4-5h.

4. Take 12 spoons, spread chicken oil evenly, then chop 1 quail eggs in each spoon, steam them in the drawer and take them out. 5. Take out the shark fin bag, open the gauze, put the shark fin in the shape of phoenix tail in a long fish dish, code quail eggs on it, and decorate it with a little bean sprouts. 6. Pour 300 grams of clear soup into the pot, add 20 grams of cooking wine and the remaining refined salt and soy sauce, adjust the taste, thicken it with wet starch, pour chicken oil on it, and pour it on the shark fin.

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