First, cold chicken nuggets

. 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.

Method of cold chicken nuggets:

1. Soak half chicken in clear water for half an hour to remove blood, remove, wash and control the moisture.

2. Put the drumsticks into the pot, add appropriate amount of water, ginger slices and scallion slices, and boil over high fire, skim off the floating foam, then turn off the fire after cooking for another 1 minutes, soak for 1 minutes, then remove and control the moisture.

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

4. Wash and cut ginger, scallion and chive, put them in a bowl, add pepper, Chili powder, soy sauce, sugar, salt, rapeseed oil, sesame oil and cold boiled water and mix well for later use.

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

second, burn white.

Boiled white is a hard dish that many Sichuanese like 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.

blanching method:

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

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

3. Wash the dried vegetables until they are soaked, wash the ginger and shred them, pour the cooking oil into the pot, stir-fry the dried vegetables evenly when the oil is hot, add soy sauce, soy sauce, salt, ginger, oyster sauce and other seasonings to taste, and pour them into the pork belly.

4. Put the pork belly with the plate in a steamer, cover it, steam it out for 6 minutes over water and fire, and put it upside down on the plate.

third, steamed meat with flour.

Steamed pork with flour 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.

Steamed pork with flour:

1. Wash pork belly, cut it into thin slices, and put it in a soup plate.

2. Wash and shred ginger, put it into pork belly slices, add light soy sauce, mix well with cooking wine and marinate for 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 6 minutes over water and fire, and serve.

4. Braised fish.

Sichuan people's New Year's Eve dinner must not be less than a fish, because the implication of fish dishes in the New Year's Eve dinner means 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.

The method of braising fish:

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

2. Wash and shred ginger, wash and cut pepper, and wash and cut shallots for later use.

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

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