. Cold chicken nuggets are also popular cold dishes for many Sichuanese. Cold chicken nuggets are cooked chicken nuggets or chicken legs in water, fished out, chopped into small pieces and put into a soup basin. After adding seasonings and mixing well, they can be eaten. The taste of this cold chicken nugget: the chicken is tender, spicy and delicious, very appetizing and delicious. Sichuan people's New Year's Eve will also have this cold chicken nugget.

The practice of cold chicken nuggets:

1, soak the chicken half in clean water for half an hour to remove blood, take it out, wash it and control the moisture.

2. Put the drumsticks into the pot, add appropriate amount of water, ginger slices and scallion slices, boil them on high fire, skim off the floating foam, turn off the fire after cooking for 10 minutes, soak them for 10 minutes, then remove them and control the moisture.

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

4, ginger and green onions, chives are washed and cut into sections and put into a bowl. Add pepper, Chili powder, soy sauce, sugar, salt, rapeseed oil, sesame oil and cold water and mix well for later use.

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

Second, burn white.

Boiled white is a hard dish that many Sichuanese love to eat. Sichuanese have salty and sweet tastes, both of which are very delicious meals. Boil the pork belly and fried dried vegetables, then pour them into a plate and serve. The dried vegetables in the boiled cabbage absorbed the fat of pork and became soft and delicious, while the pork belly became fat but not greasy, which was very delicious. Boiled white is an indispensable dish in many Sichuan people's banquets, and it is also a hard dish for New Year's Eve.

The practice of burning white:

1, wash the pork belly, wipe dry, put the skin down in the oil pan, fry until golden, and take it out.

2. Slice the fried pork belly, put it in a bowl and put it neatly for use.

3. Wash the dried vegetables, wash and shred the ginger, pour the cooking oil into the pot, stir-fry the dried vegetables evenly when the oil is hot, add seasonings such as soy sauce, soy sauce, salt, ginger and oyster sauce, stir-fry and pour into the pork belly.

4. Put the pork belly with the plate in a steamer, cover it, steam it for 60 minutes over a big fire, and then pour it upside down on the plate.

Third, steamed pork with flour.

Steamed pork is also a hard dish that many Sichuanese will eat on New Year's Eve. Steamed pork with rice flour is prepared by washing pork belly, slicing it, adding seasoning and rice flour, steaming it in a steamer over water and fire, and then eating it. Steamed pork is also a favorite food in Hubei, Hunan, Jiangxi and other places. Taste of steamed pork: the meat is soft and waxy, salty and spicy, appetizing and delicious.

The practice of steaming meat with powder:

1, wash the pork belly, cut it into thin slices and put it in the soup plate.

2. Wash and shred ginger, put it into pork belly slices, add soy sauce, mix well with cooking wine and marinate 15 minutes.

3. Add steamed meat powder, Chili powder, pepper and salt into the pork belly slices, mix well, put them in a steamer, steam them for 60 minutes over water and fire, and serve.

Fourth, braised fish.

Sichuan people's New Year's Eve dinner must not be less than a fish, because the fish dishes of the New Year's Eve dinner mean that there is more than one year. Sichuan people will have steamed fish or braised fish at the New Year's Eve dinner. Sichuanese are best at eating fish, including pickled fish, boiled fish, braised fish and steamed fish.

Braised fish:

1, wash the whole fish after treatment and control the moisture for later use.

2, ginger washed and shredded, pepper washed and cut into circles, shallots washed and cut into circles for use.

3. Add salt, soy sauce, soy sauce, sugar, pepper powder, Chili powder and starch water to the bowl and mix well for later use.

4. Pour cooking oil into the pot, fry the fish until golden on both sides, pour the prepared juice into the water and boil it. Pour the juice onto the back of the fish with a spoon until it is cooked, and sprinkle with chopped green onion.