New Year’s menu includes: Braised Pork, Steamed Fish, Kung Pao Chicken, Garlic Broccoli, Sweet and Sour Pork Ribs.

1. Braised Pork: Cut the pork belly into pieces, blanch, remove and wash.

Put oil in the pot, add sugar and stir-fry until the color turns brown, add pork belly and stir-fry until browned.

Add light soy sauce, dark soy sauce, cooking wine, ginger, garlic, star anise, cinnamon, and bay leaves, add water to cover the meat, and simmer over low heat until the meat is tender.

2. Steamed fish: Remove the guts and scales from the seabass, wash and make a few cuts on the fish, then marinate with salt and cooking wine.

Put the marinated fish into the steaming plate, sprinkle with shredded ginger and chopped green onion, top with light soy sauce, steam for about ten minutes, take it out and sprinkle with chopped green onion.

3. Kung Pao Chicken: Cut chicken breast into cubes and marinate with cooking wine, salt and starch.

Cut the dried chilies into sections and mince the onions, ginger and garlic.

Heat the oil in the pan and fry the peanuts until slightly brown and take them out.

Fry the diced chicken until it changes color and take it out.

Leave the base oil in the pot, sauté the onion, ginger, garlic and dried chili until fragrant. Add the diced chicken and peanuts, add light soy sauce, dark soy sauce, sugar and vinegar and stir-fry evenly.

4. Garlic broccoli: Wash the broccoli and cut into small florets, blanch and remove.

Heat oil in a pan, saute minced garlic until fragrant, add broccoli and stir-fry, add salt and chicken essence.

5. Sweet and sour spareribs: Blanch the spareribs, remove and wash them. Add oil to the pot, add sugar and stir-fry until the sugar color comes out. Add the spareribs and stir-fry until coloured.

Add light soy sauce, dark soy sauce, cooking wine, ginger, garlic, star anise, add water to cover the ribs, and simmer over low heat until the ribs are cooked.

Finally, add vinegar and water starch to thicken the gravy, stir-fry evenly.