A family reunion feast with plenty of food every year. Ingredients: Yellow croaker, tomato sauce, sugar, vinegar, Rufenfen, chopped green onion, garlic, and diced bamboo shoots. Preparation method: Cut the yellow croaker into cross-cuts, add 80% of the oil and fry until cooked. Leave the bottom oil in the pot.

Add the above seasonings, thicken the sauce, and pour it over the fish. Serve.

New year cake ingredients: red rice cake, white rice cake, sugar, water, Ru powder. Preparation method: Cut the red and white rice cakes into rectangular blocks, dip them in Ru powder and add oil, take them out and place them on a plate.

Put sugar water in the pot, when the sugar melts, thicken the rice cake and pour it on the rice cake.

Ingredients for Mixed Pacific Swallow: 10 quail eggs, pork swallow, shiitake mushrooms, shin buds, winter bamboo shoots, celery, tripe slices, radish, salt, monosodium glutamate, Shaoxing wine, sesame oil. Preparation method: Mix the quail eggs and pork swallow.

Put it into a bowl, slice the above ingredients into slices, drain them, pour them with Shaoxing wine and sesame oil, and place them on top of the ingredients.

Stir-fried mustard greens and spring rolls are also essential for New Year’s Eve dinner.

Mustard greens mean wealth.

Ingredients for Ba Sheng hot pot: shanks, shrimps, fresh squid, oysters, green moths, sashimi, sturgeon sticks, celery shreds, mushrooms, vermicelli, etc. Preparation method: Bring the seasoned hot pot to a boil, and pour it into the pot as you like.

Just hit it.

Ingredients for the Spring Festival family banquet recipe: 1 yellow croaker, 30 garlic cloves, 2 slices of ginger, 3 green onions, 6 cups of oil, and 2 cups of stock.

Seasonings: 4 tablespoons soy sauce, 1/8 teaspoon white pepper, 1 tablespoon vinegar, 3 tablespoons sugar, 2 tablespoons water.

Preparation method: 1.

Remove the internal organs from the yellow croaker, wash it, and dry it with paper towels.

2.

Heat the oil, add the yellow croaker and fry until brown, drain the oil and serve.

3.

In the remaining oil, fry the garlic cloves until they turn yellow. Leave about 3-4 tablespoons of oil to sauté the onions and ginger slices. Then add yellow croaker, soy sauce, white pepper, wine, sugar and stock, and cook over medium heat until the soup thickens.

To make it thick, thicken it with tamarind water and pour some hot oil on it.

Step by step ingredients: 10 pieces of sugar, 10 pieces of rice cake, 2 taels of minced meat, 1 tablespoon of oil, 3 tablespoons of shredded sauerkraut.

Seasonings: 1/4 tsp salt, a little white pepper, 1 tbsp each of wine and starch powder, 1/8 tsp sugar.

Preparation method: 1.

Fry the rice cakes in a little oil until soft (or bake in the oven for 2 minutes).

2.

Sauté the minced pork with 1 tablespoon of oil until fragrant, add shredded sauerkraut and seasonings and stir-fry evenly.

3.

Wrap the rice cake in 1 tablespoon of the ingredients prepared in step 2 and roll it into a long strip.

Ingredients for the ten-flavored Ruyi dish: 4 taels of dried tofu, 4 taels of soybean sprouts, 1/2 carrot, white radish, 1 tael of golden needles, 1 tael of green pepper, 2 taels of shiitake mushrooms, 3 taels each of kelp and sword bamboo shoots.

Seasonings: 1/2 tsp salt, 1 tbsp sesame oil, 1/4 tsp sugar.

Preparation method: 1.

Soak the daylilies until soft, wash them, put them in a pot and cook for 3 minutes, take them out and squeeze out the water, and cut them into thin strips together with other ingredients.

2.

Use 1 tablespoon of oil to fry shredded mushrooms, dried tofu, etc., and add 1/4 teaspoon of salt and 1/8 teaspoon of sugar to taste.

Serve out.

3.

Stir-fry bean sprouts, kelp shreds, carrot shreds, etc. in a tablespoon of oil. Add 1/4 tsp salt and 1/8 tsp sugar to taste.

4.

Pour the ingredients in step 2 into step 3 and mix, pour some sesame oil and mix well.

Ingredients for chestnut-roasted chicken: one hen (approximately 1000 grams in weight), 200 grams of chestnuts, 250 grams of sesame oil (approximately 75 grams consumed), lard, chicken broth, MSG, white sugar, wet starch, salt water, soy sauce, refined salt,

Appropriate amount of garlic and white.

Preparation method: 1.

The young hen is slaughtered and feathered, and the internal organs, head, and claws are removed, washed, and the neck is cut off.

Cut the chicken in half, cut the breast and wings into six pieces, cut the other parts into 2.4 cm square pieces, cut the chicken legs into two sections, cut the chicken neck into 3 cm long sections, and cut the chicken wrists into four pieces.

, cut into small checkered patterns, cut the chestnut shell surface into a straight line with a knife, put it into a pot of boiling water, cook on a high fire for 5 minutes, take out the shell, and peel off the inner skin; 2.

Place the wok over high heat, add sesame oil, and heat until it is 70% hot. Add the chicken pieces and fry for 5 minutes. Remove with a slotted spoon, drain away the remaining oil in the pan, and add chicken broth, chestnuts, soy sauce, refined salt, white sugar, and chicken pus.

, liver, cook over high heat for 10 minutes, until the meat is tender and the chestnut powder is glutinous, add lard, monosodium glutamate, garlic white, dilute with wet starch to thicken, remove from the pot and serve.

Spring Miao Tuyan Ingredients: 300 grams of bean sprouts, 6 boiled, shelled and soaked quail eggs, 60 grams of crab roe.

Seasoning: 3 teaspoons each of wet starch, ginger wine, and Shaoxing wine, 2 teaspoons refined salt, 1 teaspoon each MSG, pepper, and sesame oil, half a cup of soup, and 1.5 tablespoons of vegetable oil.

Preparation method: 1.

Soak the crab roe in nearly boiling water until it is five-mature, filter out the water, then put the bean sprouts in a pot, add some oil, add ginger wine, pour in some boiling water and stir-fry thoroughly, pour it into a colander, and squeeze out the water.

.

2.

Heat 0.5 tbsp of oil in a wok until it is 30% hot. Put the bean sprouts in the pan, mix well with wet starch to make a thick soup, place it on a plate, and arrange the quail eggs around the edge of the plate.

3.

Heat 0.5 tablespoons of oil in the wok, add Shaoxing wine, add stock, adjust the flavor with refined salt and MSG, sprinkle with pepper, then add crab roe, add oil, sesame oil and mix well, evenly

Pour the bean sprouts on top and serve.