The names of the auspicious dishes for the New Year's Eve dinner are shredded pork with Beijing sauce, Sixi meatballs, sweet and sour pork loin, cold preserved eggs and braised pig's trotters.

1. Shredded Pork with Beijing Sauce

Shredded Pork with Sauce Sauce is a famous snack in Beijing; this dish uses lean pork as the main ingredient, supplemented by sweet noodle sauce, green onions, Ginger and other seasonings are cooked with "sauce stir-fry", one of the "six bursts" of unique northern cooking techniques. After it is cooked, it has moderate salty and sweet taste, rich sauce aroma and unique flavor. Shredded pork with Beijing sauce also symbolizes wealth and good fortune.

2. Sixi meatballs

Material preparation: 500g pork filling, 50g water chestnuts, 1 egg, 20g green onions, 10g ginger, 30ml light soy sauce, 10ml dark soy sauce, 10ml cooking wine, 10g of white sugar, 10g of dry starch, 5ml of sesame oil, 5g of pepper, a little salt, and appropriate amount of water.

1. Peel the water chestnuts and cut them into fine pieces. Cut the green onions and ginger into fine pieces.

2. Put the meat filling into a bowl, beat in eggs, salt, pepper, cooking wine, light soy sauce, dry starch, stir in one direction, add green onion, minced ginger, minced water chestnuts and sesame oil and mix uniform.

3. Dip your hands in water, put 1/4 of the meat filling in your palms, and form into four large meatballs of equal size.

4. Pour oil into the pot. When the oil is hot, add the meatballs and fry until the surface is golden brown and then take them out.

5. Leave a little oil in the wok, add onion and ginger and stir until fragrant. Pour in water, light soy sauce, dark soy sauce, cooking wine, white sugar and fried meatballs. Bring to a boil over high heat and then turn to low heat. Simmer for about 30 minutes. When the soup is reduced to more than half, thicken with water starch.

3. Sweet and sour pork loin

Material preparation: 1 spoon of vinegar, 300 grams of pork tenderloin, 1 spoon of sugar, 3 spoons of tomato sauce, appropriate amount of white pepper, 1 egg, starch Appropriate amount, appropriate amount of salt, half a spoonful of light soy sauce, appropriate amount of cooking wine, and half a spoonful of oyster sauce.

1. Cut the pork tenderloin into thick slices and pat it with the back of the knife to loosen the meat. Cut into strips as thick as a finger, add cooking wine, light soy sauce, oyster sauce, a little salt, white pepper, an egg (or egg white), rub the meat evenly with your hands, and marinate for more than 20 minutes.

2. Mix 3 spoons of tomato paste + 1 spoon of white vinegar + 1 spoon of sugar + 1 spoon of starch + half a bowl (rice bowl) of water, stir until the sugar melts, and set aside.

3. Prepare a large bowl and put dry starch, corn starch, sweet potato starch, or potato starch in it. Coat each strip of meat fully with dry starch.

4. When the oil temperature is about 160 degrees, place the tenderloin in the oil. You can put a dry chopstick in the oil to test it. If there are small bubbles around it, you can remove it from the pan. Fry until the surface is slightly brown and can be taken out, and the heat should be medium throughout. Then wait a few minutes for the oil temperature to rise to about 200 degrees. Pour the tenderloin in and fry it again. It only takes 40 seconds. The skin will be very crispy and you can take it out immediately.

5. Take another pot, put a little bit of oil in the pot, pour the prepared sauce into it, cook until it bubbles, put the fried tenderloin in, stir-fry, let every Coat every stick with sauce.

6. Remove from the pan and sprinkle with all-purpose decoration: black sesame seeds + chopped green onion.

4. Cold preserved eggs

It’s the Chinese New Year. You might as well make cold preserved eggs as a cold dish for the New Year’s Eve dinner. It’s also a great dish to go with wine. Cold preserved eggs is a traditional famous dish and a common cold dish, a home-cooked dish with a unique flavor. Cold preserved eggs are not only beautiful and delicious, but also have a very beautiful meaning, which means flowers blooming and wealth, which is especially suitable for Chinese New Year.

5. Braised pig's trotters

Braised pig's trotters is a traditional dish, well-known in Sichuan or Cantonese cuisine. Cheng Jianshan in the Qing Dynasty once said, "Rich families compete like red mansions, and the pig's trotters are well cooked and persuaded to taste them." This is what he was talking about. The finished dish is ruddy in color and tastes fat but not greasy. A plate of braised pig's trotters is served on the New Year's Eve dinner table, which means "it's easy to get rich" and you can capture more wealth and happiness in the New Year.