These are the six dishes that must be eaten and cooked during the Chinese New Year in our hometown. 1. Smoked bacon.

Smoked bacon is also a delicacy that many Sichuan people love to eat. Sichuan people’s New Year’s Eve dinner must include a plate of bacon. Every winter, many Sichuan people will pickle bacon and then smoke it to protect the bacon from deterioration and give it a special smoky flavor. Cured bacon can have a long shelf life after being smoked. Even such bacon can be eaten for a year without going bad. The smoked bacon can be steamed and eaten after being washed, or stir-fried with garlic sprouts, Houttuynia cordata, and chili peppers, both of which are very delicious.

How to stir-fry bacon with garlic sprouts:

1. Wash the smoked bacon and cut into thin slices, wash the pepper and cut into small sections, wash and cut the ginger into shreds.

2. Wash the garlic sprouts and cut them into small pieces. Wash the Houttuynia cordata roots with water to dry them and set aside.

3. Pour cooking oil into the pot, heat the oil and stir-fry the bacon slices to remove the fat. Add the chili and shredded ginger and stir-fry evenly. Finally, add the Houttuynia cordata root and garlic sprouts and stir-fry until cooked. Add light soy sauce. Stir fry until cooked and serve.

2. Spicy sausage

. Spicy sausage is also a hard dish that many Sichuan people love to eat. Every year at the end of the year, almost every household in Sichuan fills them with sausages for Chinese New Year or for daily consumption. Sichuan people love spicy food, so Sichuan sausages are all spicy. Sichuan people smoke the stuffed sausages and then air-dry them to preserve them. When you want to eat, you can steam a few sausages or use them with stir-fry dishes. They are all very delicious. The color of spicy sausage is dark brown, and the taste is: spicy, salty, slightly sweet, delicious and chewy. It is a good dish to go with rice and wine.

How to steam spicy sausage:

1. Wash the sausage, cut it into thin slices with a knife, and put it on a plate.

2. Place the sausages on a plate into a steamer, steam over high heat and steam until cooked, then serve.

3. Cold chicken nuggets

. Cold chicken nuggets are also a favorite cold dish of many Sichuan people. To make cold chicken nuggets, boil the chicken nuggets or chicken legs in water, take them out, chop them into small pieces and put them into a soup basin. Add seasonings and mix well before eating. The taste of this cold chicken nuggets: the chicken is tender, spicy and fragrant, very appetizing and delicious. Sichuan people also have this cold chicken nugget dish in their New Year’s Eve dinner.

How to make cold chicken nuggets:

1. Soak half of the chicken in water for half an hour to remove the blood, remove and wash to dry.

2. Put the chicken legs into the pot, add an appropriate amount of water, ginger slices, and green onion slices and bring to a boil over high heat. Skim off the foam, cook for another 10 minutes, then turn off the heat, soak for 10 minutes and then remove. dry moisture.

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

4. Wash the ginger, scallions, and chives and cut them into sections, then put them in a bowl. Add peppercorns, chili powder, soy sauce, sugar, salt, rapeseed oil, sesame oil, and cold water, mix well and set aside.

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

Four. Burn white.

Shaobai is a hard dish that many Sichuan people love to eat. Sichuan people have two flavors: salty and sweet, both of which are very delicious as side meals. Steam the pork belly and stir-fried dried vegetables until cooked, then pour them onto a plate and serve. The dried vegetables in the Shao Bai absorb the fat from the pork, making it soft and delicious, while the pork belly becomes fat but not greasy, which is very delicious. Shao Bai is an indispensable dish for many Sichuan people at various banquets, and it is also a must-have dish for New Year's Eve dinner.

How to cook the pork belly:

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

2. Cut the fried pork belly into thin slices, put it in a bowl, and arrange it neatly for later use.

3. Soak and wash the dried vegetables, wash and shred the ginger, pour cooking oil into the pot, heat the oil and stir-fry the dried vegetables evenly, add light soy sauce, dark soy sauce, salt, ginger, oyster sauce, etc. Stir in the seasonings and pour into the pork belly.

4. Put the pork belly on the plate into the steamer, cover it, steam over high heat for 60 minutes, take it out and put it upside down on the plate.

5. Steamed pork with rice flour.

Steamed pork with rice flour is also a hard dish that many Sichuan people eat during New Year’s Eve dinner. Steamed pork is made by washing and slicing the pork belly, adding seasonings and rice noodles, placing it in a steamer over high heat and steaming it until it is cooked, and then you can eat it. Steamed pork with rice flour is also a favorite food of people in Hubei, Hunan, Jiangxi and other places. The taste of steamed pork with rice flour: the meat is soft and waxy, salty and spicy, appetizing and delicious.

How to make steamed pork with rice flour:

1. Wash and cut the pork belly into thin slices and put it into a soup plate.

2. Wash and shred the ginger and put it into the pork belly slices. Add light soy sauce, cooking wine, mix well and marinate for 15 minutes.

3. Add steamed pork powder, chili powder, Sichuan peppercorns, and salt to the pork belly slices, mix well, put it in a steamer, steam over high heat for 60 minutes, and then serve.

6. Braised fish.

Sichuan people’s New Year’s Eve dinner must not be less than one piece of fish, because the fish dish in the New Year’s Eve dinner means having more than enough every year. Sichuan people’s New Year’s Eve dinner includes steamed fish or braised fish. Sichuan people are the best at eating fish, and they can cook it in various ways, including pickled fish, boiled fish, braised fish, steamed fish and so on.

How to cook braised fish:

1. Process the whole fish, wash it and dry it before use.

2. Wash and cut the ginger into shreds, wash the peppers and cut into rings, wash and cut the green onions into rings and set aside.

3. Add salt, light soy sauce, dark soy sauce, sugar, pepper powder, chili powder, and starch water to the bowl, mix well and set aside.

4. Pour cooking oil into the pot, heat the oil and fry the fish until both sides are golden brown, then pour in the prepared sauce water and bring to a boil. Use a spoon to continuously pour the sauce onto the back of the fish. Serve on a plate and sprinkle with chopped green onion