Delicious and beautiful New Year's Eve

First, tender shrimps:

1. Clean the prawns and remove the shrimp lines and whiskers.

2. Add shallots and ginger slices to the pot.

3. Add half a bowl of water.

4, a little cooking wine.

5. Add prawns.

6. Open the medium and small fire cover and stew for 3~5 minutes until the shrimp turns completely red.

7. Green pepper, millet spicy, minced garlic.

8, drenching hot oil to stimulate fragrance.

9. Add appropriate amount of boiled juice.

1. stir well.

2. Rich:

1. Warm the vermicelli and make it into a circle.

2. Shrimp is shelled, leaving only the tail, and the shrimp line is cut between words.

3. Take it out from the tail and put it on the fans.

4. The minced garlic, millet and spicy hot oil are fragrant.

5. Add soy sauce to consume oil, and mix well with salt, chicken essence and sugar.

6. Pour the garlic sauce on the shrimp balls, boil the water and steam for 8 minutes.

7. drizzle with a little steamed fish drum oil, and then spray with a circle of hot oil.

3. Shredded pork rolls in Beijing sauce:

1. Shredded pork with starch in soy sauce and marinate evenly for 15 minutes.

2. Boil the bean skin with boiling water for ten seconds.

3. Add shredded vegetables.

4. Roll it up.

5, 45 degrees oblique cutting.

6. Put the shredded pork in hot oil and stir-fry until it changes color.

7. Pour in the sauce: sweet noodle sauce, soy sauce, sugar and oyster sauce.

8. Stir well.

9. Put a plate at last.

Fourth, proud as a peacock fish:

1. Wash the perch, cut off the fins, cut the perch into three sections, cut the middle section with a knife, and marinate it with wine and ginger for 15 minutes.

2. Wash the fish, put fresh ginger slices, and steam for 6 minutes (put more cooking wine in the bottom of the pot).

3. Remove the fish soup from the plate after the grass leaves, add shredded green onion, steam the fish with red pepper and pour oil, and get it.

Peace in May and Four Seasons:

1. Wash the sausages and steam them in the pan.

2, Dutch beans pinch the head and tail to remove the old tendons.

3. Boil the water into the peas and a little salt, and take it out in oil for 3 seconds.

4. Put a little back water, salt, chicken essence and starch into the bowl and mix well.

5. stir-fry the Netherlands with a little oil.

6. Add starch water and stir-fry for a while.

7. Put the peas on the plate.

8. Slice the sausage with an oblique knife.

9. add the sausage.

VI. full of green:

1. Dice mushrooms.

2. Cut the rape in half.

3. Add a little salt and oil to the water, and blanch the rapeseed and mushrooms in turn.

4. Stir-fry rape in oil.

5. Add a little salt and sugar to the pan and set the plate.

6. Stir-fry minced garlic in oil.

7. Add mushrooms and stir-fry for steam, add light soy sauce and a little salt.

8. Boil half a bowl of water for two minutes, and thicken with chicken essence starch water.

9. Pour it on the set rape.