First of all, shredded pork in Beijing sauce
Shredded pork with sauce is a famous snack in Beijing. This dish is based on lean pork, supplemented by sweet noodle sauce, onion, ginger and other seasonings, and is cooked by "Sauce explosion", one of the six unique cooking techniques in the north. After cooking, the dish is moderately salty and sweet, with strong sauce flavor and unique flavor. Shredded pork in Beijing sauce also symbolizes wealth and good luck.
Second, four happy parties
Material preparation: pork stuffing 500g, horseshoe 50g, egg 1 piece, onion 20g, ginger 10g, soy sauce 30ml, soy sauce 10ml, cooking wine 10ml, sugar 10g, dry starch/.
1, the horseshoe is peeled and cut into small pieces, and the onion and ginger are cut into sections.
2. Put the minced meat into a bowl, beat in the eggs, salt, pepper, cooking wine, soy sauce and dried starch, stir in one direction, add onion, Jiang Mo, chopped water chestnut and sesame oil, and stir well.
3. Dip your hands in clean water, and put 1/4 meat stuffing in your palm to form four large meatballs of equal size.
4. Pour the oil into the pot, add the meatballs after the oil is hot, fry until the surface is golden, and take out.
5. Leave a little oil in the wok, add onion and ginger, then pour in water, soy sauce, cooking wine, sugar and fried meatballs. After the fire boils, turn to low heat and stew for about 30 minutes. When the soup is half collected, thicken it with water starch.
Third, sweet and sour pork tenderloin
Ingredients: vinegar 1 spoon, pork tenderloin 300g, sugar 1 spoon, tomato sauce 3 spoons, white pepper, egg 1, starch, salt, half a spoon of soy sauce, half a spoon of cooking wine and half a spoon of oyster sauce.
1. First cut the pork tenderloin into thick slices and pat it with the back of a knife to loosen the meat. Cut into finger-thick strips, add cooking wine, soy sauce, oyster sauce, a little salt, white pepper and an egg (or egg white), grab the meat evenly with your hands and marinate for more than 20 minutes.
2.3 tablespoons tomato sauce+1 tablespoon white vinegar+1 tablespoon white sugar+1 tablespoon starch+half a bowl of water, and stir until the sugar melts.
3. Prepare a large bowl and add dry starch, corn starch, sweet potato starch and potato starch. Wrap each piece of meat with dry starch.
4, the oil temperature is about 160 degrees, you can take a dry chopstick and put it in the oil for an interview, and you can cook with small bubbles around. Deep-fried until the surface is slightly yellow, you can take it out, and the whole process is medium fire. Then wait a few minutes, the oil temperature rises to about 200 degrees, and then pour the tenderloin in before frying. It only takes 40 seconds, and the skin will be brittle. Take it out at once.
5. Take another pot, put a little base oil in the pot, pour the prepared sauce, cook until it bubbles, put the fried tenderloin in, stir fry, and wrap each piece with sauce.
6, out of the pot, and then sprinkle with universal decoration: black sesame+chopped green onion.
Fourth, cold preserved eggs
The cold dish of Chinese New Year and New Year's Eve might as well be a preserved egg, which is also necessary as an appetizer. Preserved eggs with cold sauce is a traditional dish, a common cold dish and a home-cooked dish with unique flavor. Cold preserved eggs are not only beautiful and delicious, but also have a very beautiful meaning, that is, flowers are colorful and rich, especially suitable for the New Year.
Five, braised trotters
Braised pork knuckle is a traditional famous dish, which is quite famous in Sichuan or Cantonese cuisine. In the Qing Dynasty, Cheng Jianshan once said that "it is like a rich man in a red chamber, and the trotters are well known to persuade Lang to taste", which is what he said. This dish is rosy, fat but not greasy. On the dinner table of the New Year's Eve, there is a plate of braised pig's trotters, which means "getting rich", and more wealth and happiness can be captured in the new year.