The New Year's Eve dinner is all hard dishes, with all kinds of flavors and everything. It's delicious and easy to follow.

1. Braised trotters

Practice: 1. Let the stall owner chop the trotters into small pieces in advance, and then clean them.

2. Pour clear water into the pot, add ginger slices with scallions, put chopped pig's trotters into water, boil them with strong fire, blanch them for about 5 minutes after the water boils to remove the fishy smell on the surface, and then take them out and rinse them for later use.

3. Add 3 tablespoons of soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of cooking wine and 1 piece of rose sufu into the bowl, and mash it with a spoon and mix well.

4. Pour half a bowl of white sugar into the wok, add a little water, stir-fry over low heat until the white sugar melts, heat until the sugar water turns into syrup, and turn to low heat when there are big bubbles on the surface. Don't turn it over with a shovel to prevent sand from turning.

5. Boil until the syrup gets darker and darker, and finally the syrup turns reddish brown.

6. Pour the pig's trotters in and stir fry quickly, so that the syrup is evenly wrapped on the pig's trotters until the surface color of the pig's trotters is red and bright.

7. Add spices such as onion ginger and star anise leaves, pour the braised sauce into the pot, stir-fry, then add clean water without trotters, cover the pot and boil the soup.

8. After the soup is boiled, pour the pig's trotters together with the soup into the pressure cooker, cover it and close the exhaust valve, and stew for half an hour.

9. After the pig's trotters are soft and rotten in the pressure cooker, pour them back into the wok and collect the soup over high fire. .

1. As the soup dries up, the color of pig's trotters will become more and more ruddy until the surface becomes ruddy and bright. Just put it out of the pot and sprinkle with chopped green onion for decoration.

Second, pot-wrapped meat

Practice: 1. Cut the tenderloin into pieces with a thickness of about .3 cm. Put the sliced meat into a large bowl, add a little salt and stir it to make the sliced meat have a bottom taste.

2. Cut some shredded carrots, shredded shallots and parsley for later use.

3. add 1g of white sugar, 1g of light soy sauce and 3g of white sugar into a bowl and stir until the white sugar melts.

4. Add appropriate amount of water to 15g of potato starch to make starch paste, and the starch paste can be made into the consistency of old yogurt.

5. Put the sliced meat in the starch paste, wrap it in a layer, put it in an oil pan heated to 7%, fry it and take it out immediately.

6. Next, heat the oil to 8%, then put the meat slices in the oil pan and fry them again until the surface is golden and crisp, and then take them out.

7. Pour a small amount of oil into the pot, add shredded onion and carrot, then add the sliced meat, add a small amount of juice several times, and keep the fire until the juice is completely wrapped on the sliced meat. Add shredded coriander before taking out the pot.

Third, steamed abalone

Practice: 1. Prepare 6 abalones, dispose of their internal organs, clean them, put the abalone shells into a plate, cut a flower knife on the abalone meat, and then put them into the abalone shells.

2. Peel garlic and chop it into minced garlic. Cut millet pepper into pepper rings. Cut coriander into powder and put it on a plate for later use.

3. Pour more oil into the pot, add minced garlic, stir-fry until the garlic is soft and fragrant, add millet pepper rings and appropriate amount of steamed fish soy sauce, add a little salt and mix well, and the garlic sauce is ready.

4. pour the garlic sauce on each abalone, put the plate in a steamer, boil the water and steam for 1 minutes. Just steam the abalone until it turns white, and then sprinkle some coriander powder to decorate it.

4. Braised prawns in oil

Practice: 1. First, handle the prawns, and cut off the whiskers, feet and spines of the prawns with scissors.

2. Cut a small hole on the shrimp back with a knife, and take out the shrimp line. It is more convenient to eat after opening the shrimp back.

3. Cut some minced garlic and chopped green onion for later use.

4. Add 1 scoop of cooking wine, 1 scoop of light soy sauce, 1 scoop of oyster sauce, 2 scoops of tomato sauce, 1 scoop of white sugar, appropriate amount of pepper and a little water to the bowl and mix well.

5. Pour more oil into the wok and heat it. Pour the processed green shrimps into the wok and fry for about 1 ~ 2 minutes. When the prawns turn red, they can be taken out. Don't fry them for a long time, they will get old.

6. Leave a small amount of oil in the wok, add onion and garlic to stir fry until fragrant, pour in the sauce prepared before, and stir fry until it is thick. The tomato sauce I use has starch in it. If the tomato sauce you use is very thin, you need to thicken it with extra starch. After the sauce is thick, pour in the fried prawns and stir fry until the prawns are evenly wrapped in the sauce.