At three o'clock in the afternoon, my aunt entered the kitchen and started preparing fried food. I followed in and watched with interest.

The aunt first beat six eggs into the flour, added salt and baking soda, and carefully stirred evenly. Then she opened the refrigerator, took out a strip of good pork belly, and cut it into dices.

Some people will marinate the pork belly with salt, five-spice powder, soy sauce and other seasonings for a while, but my aunt is still used to the most traditional method - pour the original flavor of diced pork into the batter and stir slowly.

Heat half a pot of oil, use a spoon to scoop up a ball of batter wrapped with diced meat and put it into the oil pot. The batter absorbs the oil, expands quickly, and turns golden in color.

After a while, the aunt picked out the fried meat balls to control the oil and put them on the plate. At the same time, she scooped a few spoons of batter into the oil pan.

Soon, there were a lot of crispy meat balls in the basin. My aunt put them into the oil pan again and fried them at high temperature. After taking them out to control the oil, she told me that they were ready to eat.

I have been waiting eagerly for a long time, so I hurriedly grabbed one from the basin and stuffed it into my mouth. The dough is crispy and fragrant with oil, and the diced meat inside is very tender. When you bite into it, the aroma of oil fills your lips and teeth.

The crispy pork dumplings made by my aunt actually have a bland taste, but precisely because of the blandness, the aroma of the noodles and meat itself is highlighted. I ate three in one go and was very satisfied.

Then my aunt fried potato chips and tofu, and I stayed in front of the stove and tasted them all. Relatively speaking, I prefer crispy meat dumplings. The combination of noodles, oil, meat and eggs has a special Chinese New Year flavor to me.

When I was a child, my family had some changes. Life was difficult for a few years. We didn’t have much in our stomachs, so my mother would only make fried food during holidays.

What impressed me most was when my mother made us sugar dough balls one year. After mixing the dough with sugar water and baking soda, roll it into thin slices, then cut it into diamond shapes, and then fry it in an oil pan.

The small diamond-shaped noodle pieces swelled visibly in the oil, rolled happily under mother's chopsticks, and soon turned yellow and red. My mother used a fishnet to fish out the small round things one by one, control the oil, and put them in a small dustpan usually used to winnow the rice and remove the chaff.

The kitchen is full of sweet aroma, and the dustpan with sugar dough corners on the stove is stacked on top of each other, exuding unparalleled temptation. A small space is filled with the flavor of happiness.

Pick up a candy dough corner and put it in your mouth. The outside is crispy and sweet, and the inside is hollow. It’s especially delicious. I ate handful after handful, glancing at how much was left in the dustpan while eating. Usually when rice harvesting, I always feel that the dustpan is too big, but at that time I felt that the dustpan was too small and filled with too little!

I couldn't help but giggle when I thought of this. I told my aunt about this past incident, and she said: "Yes, yes, you have been greedy since you were a child."

I picked another piece of ginger-shaped crispy meat and put it into my mouth, chewing it while Thumbs up on the side. My aunt divided out half of each kind of fried food and packed it for me. I ate and took it and went home satisfied.

To prepare the New Year’s Eve dinner, in addition to the essential steamed fish, stewed chicken, seafood, vegetables, etc., I also carefully made a soup.

Twelve dishes were served, photos were taken, the banquet started, toasts were made, and the New Year was celebrated. Although relatives and friends cannot get together due to the epidemic, I am still very satisfied when a small family sits together and enjoys a New Year's Eve dinner in peace.

Everyone likes the soup I made very much - the spinach is green and fragrant, the crispy meat balls are golden and soft, and the soup is delicious - although it is the most homely, it is also the most New Year's dish. .