Hello friends

The regional culture and eating habits of each place are different

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 favorite delicacy of many Sichuan people. 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 and cut the pepper into small sections, wash and shred the ginger. 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 chili and shredded ginger and stir-fry evenly. Finally, add Houttuynia cordata root and garlic sprouts and stir-fry until cooked. Add light soy sauce and stir-fry until cooked. Serve on a plate. Can. 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 dry 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, put them into a steamer, steam them over high heat and take them out before eating. 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, take it out, wash and drain. 2. Put the chicken legs into the pot, add an appropriate amount of water, ginger slices, and green onion slices, 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, remove and drain. 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 and cut the ginger, scallions, and chives into sections and put them into a bowl. Add Sichuan 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. 4. Burn white. Shao Bai 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 dishes. 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 and dry the pork belly, put the skin side down in the oil pan and fry until golden brown, 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, add the dried vegetables and stir-fry evenly, add light soy sauce, dark soy sauce, salt, ginger, oyster sauce and other seasonings, stir-fry until fragrant, pour Put it into the pork belly. 4. Place the pork belly on a plate, put it into a steamer, cover it, steam it over high heat for 60 minutes, then put it upside down on a 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 in 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 and put into 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 on 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 most proficient at eating fish, and there are many ways to prepare fish, including pickled fish, boiled fish, braised fish, steamed fish and so on. How to cook braised fish: 1. Process the whole fish, wash it, dry it and set aside. 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 golden brown on both sides. Pour in the prepared sauce and bring to a boil. Use a spoon to continuously pour the sauce onto the back of the fish until it is cooked and put it on a plate. Sprinkle with chopped green onion. That’s it