China has a long history of traditional catering culture, and there are many cuisines in cooking. There are eight major cuisines, namely Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine. Shandong cuisine is at the top of the eight major cuisines. Shandong cuisine originated in Shandong. Salty and fresh, the oil is thick and the sauce is red, which means there are many dishes. Next, Li Xiao will share with you: the "finale dishes" of Shandong people 12 for the New Year are all terrible dishes, and they are worthy of being the first of the eight major cuisines.

Nine turns of colic acid: sweet, fragrant, spicy and salty.

Jiuzhuan large intestine is popular because of its soft and rich taste. It tastes soft and tender, and has a strong flavor of nine turns of large intestine. It is the favorite Shandong dish of many friends. It can be said that pig intestine, a smelly and fragrant ingredient, has a special charm.

1. Prepare a proper amount of pig large intestine. First, put the large intestine in a basin, wash it briefly, then add half a bowl of flour and add some salt. Flour has a strong adsorption effect, and light salt water has a bactericidal effect. Add a little water, knead it constantly, turn the large intestine upside down and cut off the fat inside.

2. After washing the flour, pour more water and wash it twice until the water is no longer turbid. The next step is to cover the large intestine, usually about four layers, and tie it up with toothpicks to prevent it from falling off. Each large intestine is covered.

3. Boil the cold water in the large intestine in a pot, add the onion and ginger slices, and then pour in some cooking wine. After the fire boils, skim off the floating foam on the surface, continue to cook for 2 minutes, and remove the water for later use.

4. Prepare a plate, put cinnamon and aniseed leaves, add ginger slices and onions, and a proper amount of dried peppers for later use.

5, take out the large intestine, when it is not hot, punch some small holes in the large intestine, use toothpicks, so it is easier to taste when stewing, then add some oil to the pot, add a handful of white sugar to stir-fry the sugar color, stir-fry until there are dense bubbles with purple ribbon, and pour some boiling water.

6. After the fire boils, put the large intestine into the pot, then pour the prepared aniseed, then start seasoning, add salt and sugar soy sauce, white wine and thirteen spices. Turn to medium heat and stew for about 90 minutes.

7. After the large intestine is marinated, open the lid and open the fire to collect the juice. When the juice is almost collected, take out the large intestine, cool it, take off the toothpick and cut it into small pieces of equal length.

8. Put the cut large intestine into the dish, put it neatly into the dish, and then add the profile onion. Then pour in the marinade, and the delicious nine-turn large intestine will be ready.

Stir-fried kidney flower is tender and mellow, smooth but not greasy.

Stir-fried kidney flower is an uncommon home-cooked dish, and the main ingredient is pork kidney flower.

1. Prepare a proper amount of fresh pork tenderloin. First, put pork tenderloin into water, add salt powder, stir well and soak for 20 minutes.

2. After the pork tenderloin is soaked, cut the pork tenderloin in half, then treat the inside, then clean it, clean it and start playing with a flower knife, so that it is easier to taste when frying. You can also cut out your favorite patterns.

3. Next, prepare a handful of Xiaomi Spicy, cut it into Chili rings, then chop it into Chili pieces, then prepare a handful of garlic, chop it into garlic paste, prepare some ginger, cut it into shredded ginger, then cut it into Jiang Mo, and put it all into the cut pork loin.

4. Next, start seasoning, add salt chicken essence and white sugar to refresh, and add some soy sauce. Color with appropriate amount of soy sauce, stir well, and set aside for pickling 10 minute. Prepare a handful of leek yellow, wash it and cut it into leek segments for later use.

5. Heat the oil in the pot, add the marinated pork tenderloin and stir-fry until the pork tenderloin turns curved and the color turns slightly yellow. Stir-fry the oil inside, and then add the chopped leek yellow section.

6, add the right amount of chicken essence, stir fry for a while, stir fry. Put it on the plate and the delicious fried kidney flower will be ready.

Sweet and sour carp is red, bright, crisp and banana crisp.

Sweet and sour carp is a very classic dish in Shandong cuisine. Crispy banana is a distinctive feature of sweet and sour carp, and it is also a dish that adults and children like.

1, prepare a fresh carp, first treat the carp, take out the fish's internal organs, tear off the black film inside, and then remove the gills and fins, otherwise the fish will smell fishy. Then clean the fish and take it out to control the water.

2. Put the dried carp on the chopping block, and then insert a flower knife on the fish, so that it is easier to taste when frying the fish. Put a flower knife on the fish's back and make two cuts in it.

3. After the fish is punched with a flower knife, marinate the carp, then add the onion and ginger, then pour the cooking wine, then add the pepper into the cooking wine, fully stir and squeeze out, then add the onion and Jiang Shui and marinate for about 20 minutes.

4. Next, prepare a sweet and sour juice. Add four spoonfuls of sugar, then half a spoonful of salt and five spoonfuls of white vinegar to a small bowl. Stir well and set aside.

5. Next, pour a proper amount of crispy fried powder into the basin, add a little water, add an egg and stir well. If it is too dry, add water, if it is too wet, add some crispy fried powder. Keep stirring until it becomes thick batter. Finally, add some oil, it will be more crisp and delicious.

6. Take out the pickled carp, sprinkle starch on the carp, sprinkle it evenly, then put the carp in the batter and wrap it evenly.

7. When the oil is burned in the pot and the oil temperature is 50% hot, that is, when chopsticks are put in to make dense bubbles. Put the fish in for frying. Don't put it directly. Spoon it into the fish. After the batter is mixed, put the fish in and fry it. Fry the fish slowly over low heat, and fry the fish thoroughly.

8. After the fish is fried, directly take out the oil control, put it directly into the plate, and then prepare the sweet and sour juice.

9. Heat the oil in the pan and add a tablespoon of tomato sauce. Stir-fry until fragrant, add the prepared sweet and sour juice, cook for three minutes on medium heat until dense bubbles are formed, and then add some water starch until the soup is thick.

10. When the sweet and sour juice is thick, pour it directly on the fish and sprinkle with chopped green onion. The delicious sweet and sour carp with crispy skin and fragrant meat is ready.

The sweet and sour tenderloin is sweet and sour, and tender on the outside.

The most classic taste of sweet and sour dishes is sweet and sour. Adults and children like to eat. It's true to eat a sweet and sour tenderloin in the New Year.

1. Prepare a tenderloin. First cut the tenderloin into pieces with uniform length, and then cut it into strips with uniform size. Put the cut strips into a bowl, pour a proper amount of water, and stir for one minute to soak out the blood inside.

2. Next, prepare a piece of ginger, cut it into pieces, then prepare some shallots, cut them into pieces, put them in a bowl, add pepper, pour in warm water, and stir-fry onion Jiang Shui.

3. Prepare another piece of ginger, mash it and cut it into Jiang Mo. Prepare some shallots, cut them into chopped green onions and put them in a bowl for use.

4. Take out the tenderloin, squeeze out the water inside, then marinate the tenderloin, add salt, allspice powder and pepper, pour in the cooking wine, then pour in the onion Jiang Shui, and stir well until it becomes sticky. Then add some corn starch, stir well and marinate for about 20 minutes.

5. Prepare a small bowl, mix a portion of sweet and sour juice, add a handful of Jiang Mo, add two spoonfuls of tomato sauce, then add three spoonfuls of sugar and three spoonfuls of white vinegar, pour in onion and ginger juice, pour in water starch and stir well.

6. Next, prepare a small bowl, beat in two fresh eggs, then add some starch, stir well until it becomes a thin batter like yogurt, and then put the marinated batter into the meat strips.

7. Cook oil from the pot. When the oil temperature is 50% hot, fry the meat strips in the pot. When the surface is slightly shaped, stir it to heat it evenly and color it. When they turn brown, they will be served. The oil temperature will continue to rise and then fry. There is no need to fry it for too long. It takes about 15 second.

8. Boil the oil, pour the prepared juice directly into the pot, stir-fry it slowly with low fire, stir-fry the fragrance inside, add some hot oil when the bubbles are dense, then pour the fried tenderloin into the pot, and stir-fry it continuously to make it evenly coated with syrup.

9. Wrap the tenderloin in syrup and put it on a plate, then sprinkle with cooked black sesame seeds. The delicious sweet and sour tenderloin is ready.

Deep-fried is delicious, with good color, fragrance, taste and shape.

Fried and crispy is the most difficult dish in Shandong cuisine, with fine ingredients and the most exquisite cooking. The entrance is crisp and tender, which makes people miss it day and night.

1. Prepare a proper amount of crickets and chicken gizzards. You can also use pork tripe, which is more delicious. You can also use the ring throat instead of the pig's belly, clean it all, and then replace the ring throat with a knife and wear it on the flower knife, which will look better and taste good.

2. Prepare a proper amount of washed chicken gizzards, clean the chicken gizzards, and then draw a cross knife on them. After cutting them all, put the ring throat and chicken gizzards together for later use.

3. Next, prepare some celery, cut it into sections with an oblique knife, then prepare some pickled peppers and pickled ginger, cut them all, and cut garlic into U garlic slices.

4. Take out the chicken gizzards and marinate them. Add salt and pepper to the cooking wine to remove the fishy smell, then add some soy sauce to fully catch them, and then add some starch to mix well. Set aside and marinate for 5 minutes.

5, boil water in the pot, turn off the fire after boiling, and then put the chicken gizzards in, or fry them, which is oily. After cooking, put the chopped celery into the water, and take out all the celery after the water boils.

6. Boil the oil. Add chopped pickled peppers and soak ginger until fragrant. Stir-fry until fragrant, then put it in the throat and stir-fry. Stir-fry 10 second, add the cooked chicken gizzards and celery, and stir-fry over high heat.

7. Stir-fry evenly and start seasoning. Add salt, chicken essence, sugar and a little soy sauce, stir-fry to taste, and then pour water starch to make the soup thicker. Stir-fry and put it in a plate, which is delicious and crispy.

The braised prawns are full of flavor and delicious.

1. Prepare a proper amount of fresh prawns. First, treat the prawns, cut off their heads, then squeeze out the dirty things inside, then pull out the shrimp line, and then cut off the shrimp legs and whiskers.

2. Treat all prawns, put them into the basin, pour in clear water, and wash until the water is no longer turbid. Put it aside to control the water after washing.

3. Dry the prawns in the sun, cut off their backs for easy tasting, then put them into the pot, add the salt cooking wine, add the onion ginger and squeeze out the onion Jiang Shui. Stir well and marinate for 20 minutes to taste.

4. Next, prepare a piece of ginger, cut it into slices, then cut it into shredded ginger, then prepare some shallots, cut them into onion segments, and cut the onion leaves directly into chopped green onion for later use.

5. Prepare a small bowl of sauce, add a little cooking wine, add some soy sauce, sugar, pepper and salt, and stir well for later use.

6. Heat the oil in the pan, and put the marinated prawns in and fry them. Don't stir them in a hurry. When one side turns brown, turn it over and continue frying the other side until the prawns change color and roll up slightly. Then add shredded ginger and shredded onion and stir-fry for half a minute 10 second. 7. Stir-fry the fragrance, pour in the juice, boil and simmer for 3 minutes until the shrimp is cooked.

8. Stew the prawns into the dish, sprinkle with chopped green onion, and the delicious braised prawns will be ready.

Dongpo's elbow is soft and rotten, and it tastes fat but not greasy.

Dongpo elbow has the characteristics of fat but not greasy, neither rotten nor rotten, and its color, fragrance, taste and shape are all good. The finished pig elbow is rotten, the meat is tender, the meat tastes mellow, the head is chewy, and it is fat but not greasy.

1. Prepare a new elbow. First, treat the fluff of the elbow, scald it with fire, and then soak it in water for 20 minutes. After soaking, scrape it with a knife, which makes it cleaner to handle. Wash it and put it aside.

2. Prepare a piece of ginger, mash it, then put it in a bowl, and then prepare some shallots and wind them into onion knots.

3, put the elbow into the pot, pour water, water does not reach the elbow, add ginger and onion cooking wine, boil the water with strong fire, skim the surface foam after boiling, and continue to cook for 20 minutes.

4. Boil the oil. Add rock sugar or white sugar and stir-fry until the sugar is brown. Stir-fry the rock sugar with high fire until it melts, then stir-fry with low fire until it appears jujube red, then continue to stir-fry to produce dense bubbles, pour in boiling water, and then put the sugar color into a bowl for later use.

5. Cook the elbow, take it out, put it in a clean pot, pour enough hot water, add salt to increase the bottom flavor, add onion and ginger, then pour in the sugar color, then add aniseed cinnamon and dried Amomum tsao-ko pepper, boil it with high fire, simmer for about 3 hours, and stew the elbow thoroughly.

6. Prepare garlic and ginger, mash them and cut them into mashed garlic Jiang Mo. Then prepare some pickled ginger and pickled pepper, chop them up, put them in a bowl, add some bean paste to the bowl, prepare some shallots and cut them into chopped green onions, put them in a bowl for later use, add some starch to the small bowl, add some water and stir them into starch water for later use.

7. After the elbow is stewed, remove it and put it on the plate for later use. Boil the oil. Add bean paste and pickled pepper, stir-fry, then add onion, ginger and garlic, stir-fry, then pour the broth, bring it to a boil over high fire, add salt, sugar, aged vinegar and soy sauce, and then pour some water starch, which will make the soup more rich and delicious.

8. Pour the fried soup on the elbow and sprinkle with chopped green onion. The delicious Dongpo elbow is ready.

Xu Mu meat is crisp and delicious, refreshing but not greasy.

1. Prepare a handful of fungus. First put the auricularia auricula into a bowl, add some starch, then add a spoonful of sugar, pour warm water and shake it, so that the auricularia auricula can be soaked quickly.

2. Next, prepare the tenderloin. You can also use pork with two parts fat and eight parts thin, cut into thin slices, not too thin, or it will be easy to fry. Cut it and put it in a bowl. Put the meat in the refrigerator and freeze it in advance. Sliced meat will have better effect.

3. Put the sliced meat into a bowl and start pickling. Add onion and Jiang Shui in three times, so that the meat is not fishy or firewood. After each stirring, add salt, pepper and chicken essence to taste, then add soy sauce and egg white, fully grasp and stir, and then add some starch. Stir thoroughly and evenly, then add cooking oil to prevent adhesion.

4. Prepare a cucumber slice, cut the rhombic slice with an oblique knife, then prepare some carrots to cut the rhombic slice, prepare some garlic, mash it for later use, and prepare some ginger to cut Jiang Mo.

5. Prepare a small bowl, beat in four fresh eggs, add salt to increase the bottom flavor, add some white vinegar to remove the fishy smell, and then fully stir into egg liquid.

6, boil water in the pot, add a little salt, and then put the washed fungus carrots into the water. Blanch, take out, and set aside.

7. Boil the oil in the pot and pour in the egg liquid. Don't turn in a hurry. When it is slightly shaped, turn it over slowly and fry it into large eggs. Stir-fry and put in a bowl for later use.

8. Cook the oil in the pot again, and put the marinated meat slices into the pot and fry them. When the meat slices are slightly browned, take them out and control the oil for use.

9. Heat oil in the pot, add chopped green onion and ginger until fragrant, then add sliced meat and stir fry, and then add a spoonful of bean paste. Add a little cooking wine to remove fishy smell, stir-fry for a while, add fungus and carrot, stir-fry evenly, and add salt chicken essence to taste.

10, after frying, add cucumber slices, add eggs, and then continue frying. After frying, put it on the plate and the delicious moo Shu pork is ready.

The four-happiness ball symbolizes reunion, soft and delicious.

Four Joy Meetballs is a classic dish in Shandong cuisine, and Four Joy Meetballs can be seen in all kinds of banquets and birthday banquets.

1. Prepare a proper amount of pork with three parts fat and seven parts lean, peel it, then cut it into small pieces and chop it into meat stuffing. Chopped minced meat is put into a bowl for later use.

2. Prepare a proper amount of onion, cut it into slices, then prepare some ginger, cut it into shredded ginger, then put the shredded ginger onion slices into a bowl, add a handful of peppers, then add warm water, and grab the onion Jiang Shui. Then filter out onions, ginger and pepper.

3. Filter the onion ginger and pour it into the meat for three times. After each addition, fully stir in one direction, and then continue to add onion Jiang Shui until onion Jiang Shui is added. Add 100g onion, ginger and pepper water to a catty of meat.

4. Next season, add salt, chicken essence, pepper, cooking wine and soy sauce. Beat in two eggs and keep stirring in one direction, just in the state of drawing.

5. Prepare 50 grams of corn starch, pour it directly into the meat stuffing, then stir it evenly, then pour in some bread crumbs, and then stir it evenly. The bread crumbs can absorb oil and water, making the meatballs more delicious. Finally, add some oil to the meat stuffing, lock the water and put the meat stuffing aside for 20 minutes.

6. After the meat is marinated. Take out the meat stuffing, find out a ball, put it in a plate, put it all in place, take out the pot to burn oil, put the ball in the pot to fry until the surface is solidified, gently turn it over and heat it evenly, and fry the meat stuffing until it is cooked.

8. After the meatballs are fried, remove the oil control. Put it in a food bag, put it in the refrigerator, take it out during the Chinese New Year and steam it.

9. Next, boil the oil and add the star anise leaves of onion, ginger, garlic and pepper to stir fry. Stir-fry until fragrant, add soy sauce and oyster sauce to taste, pour in water, then put the meatballs in, add cooking wine, salt and chicken essence to boil, and turn to medium heat for 20 minutes. After cooking, put them in a bowl with a sieve.

10, the rest of the juice, the fire to boil, pour in some starch water, soup until thick, directly poured on the meatballs, delicious Four Joy Meetballs is ready.

The pot-collapsed tofu is soft, rotten and delicious, rich in nutrition and delicious.

1. Prepare a proper amount of tofu, wash it, then cut it into tofu slices, then cut it into tofu slices with uniform size, put the cut tofu slices into a bowl for later use, then prepare some starch, put the tofu slices into the starch, spread the starch evenly, and put it on a plate for later use.

2. Beat two fresh eggs in a small bowl, add a little salt to increase the bottom taste, add some white vinegar to remove the fishy smell, and fully stir into egg liquid for later use.

3. Next, prepare the green onion and cut it into chopped green onion, then prepare the ginger and cut it into Jiang Mo, mash the garlic and chop it into garlic paste, and then prepare some millet and pepper rings.

4. Heat the oil in the pot, put the tofu in the egg liquid, evenly wrap it in the egg liquid, and then fry it in the pot. When the bottom is brown, turn over and continue frying the other side. After the tofu is fried, take it out and control the oil.

5. Put oil in the pot, add onion, ginger and garlic until fragrant, then add water, boil over high fire and start seasoning, add salt and soy sauce sugar to refresh, cook for half a minute, and put the fried tofu in.

6. Cook for half a minute, then add the chicken essence in oyster sauce and collect the juice over high fire. When the soup is thick, put it on a plate and sprinkle with chopped green onion. Delicious tofu is ready.

Crispy chicken is ruddy in color and crisp in meat.

1. Prepare a fresh Sanhuang chicken, treat it first, and then clean it. Cut off the chicken's claws and buttocks, then cut off the chicken's back, and then cut off the chicken's bones with the back of a knife.

2. After all the treatment, marinate the chicken, add salt, add a handful of pepper, add anise, cinnamon and fennel, add some cooking wine and pepper chicken essence, smear evenly and marinate for about 4 hours.

3. After the chicken is marinated, remove the aniseed from the surface, then put the chicken skin face down on a plate, then put it in a steamer, add onion and ginger, and steam for 30 minutes.

4. Heat the oil in the pot, then put the chicken in and fry it until it is crisp, turn it over and continue to fry the other side. Fried brown and crisp on both sides.

When it is not hot, chop it directly into small pieces, and then put it on the plate, and the delicious crispy chicken is ready.

Scallion-roasted sea cucumber is rich in onion fragrance and delicious.

1. Prepare a proper amount of laver, soak it in clear water, take out the soaked laver, cut it into small pieces of sea cucumber and put it on a plate for later use.

2. Prepare an appropriate amount of green onions, directly cut into sections and stir-fry them into onion sections, slice ginger, and plate them for later use.

3. Next, boil the oil in the pot, add the onion and stir fry until the onion is dry and slightly brown. Take it out, take out some fried scallion oil.

4. Then put the onion and ginger into the pot, stir fry and add the sea cucumber. Stir-fry for about two minutes, add oyster sauce, stir well, and then add salt chicken essence to taste.

5. Stir-fry until medium-cooked, and pour in water starch, which will make the soup richer and more delicious.

6. Prepare a plate, put the cooked red kidney beans evenly into the plate, then put the fried sea cucumber in it, and add some broccoli to decorate it. Delicious onion and sea cucumber are ready.