1, the Spring Festival New Year's Eve dinner 20 dishes are: chopped pepper fish head, fennel and cumin toothpick beef, salted fish and eggplant casserole, white burnt choy sum, Hangzhou pepper beef tenderloin, glutinous rice balls, soy sauce king fresh shrimp, braised quail eggs, steamed pork, red beans and double-skinned milk, granny's vegetables fried with diced pork, the traditional Hunan preserved meat and vegetables co-steamed, fresh bamboo shoots and earth chicken soup, boiled fish, bamboo fungus and pork ribs in soup, tofu roasted perch, _ ginger _ chicken thighs, sliced lamb with cumin, lotus leaf and eight treasure Steamed Spare Ribs, Winter Melon and Carrot Ball Soup.

1. chopped pepper fish head material: male fish head 1, tea oil appropriate amount, salt appropriate amount, chopped chili 60g, green onion appropriate amount, ginger appropriate amount, garlic appropriate amount. Practice: minced ginger, minced garlic, chopped scallions. Prepare chopped chili, add chopped ginger and garlic and mix well. Prepare the male fish head with the top cut and the belly attached, make a cut on each side of the fish and a chop on each head. Prepare the fish head, pour in a little white wine, salt to taste, mix well and marinate for 30 minutes. Prepare a plate, put green onions (whole) on the bottom, then place the fish head cut side down on the plate, spread evenly with a layer of chopped peppers, and drizzle with appropriate amount of tea oil. Place in a steamer, cover with a lid, bring to a boil and steam for 12 minutes, remove and sprinkle with chopped green onion. The pan into the tea oil, hot, dripping on the fish can be tasted.

2. fennel cumin toothpick beef Ingredients: 300g of beef, fennel, 3 spoons of pepper, 1 spoon of oil, 1 branch of green onion, 1 spoon of refined salt, 3 spoons of chili powder, 1 spoon of barbecue powder, 2 spoons of cooking wine, 3 spoons of cumin powder, 1 spoon of sugar, 1 spoon of taste of fresh 1 spoons of cornstarch, 1 spoon of tenderizer, 1 spoon of barbecue material, 3 spoons of black pepper, 2 spoons of sesame seeds, 1 ginger, 1 spoon of dark soy sauce. Directions: Prepare fresh beef. Wash and dry, remove sinews. Cut into 3cm long, 2cm wide, 0.5cm thick slices; cut the meat into a bowl, add ginger and green onion juice, add soy sauce, tender meat powder, barbecue material, fine salt, pepper, chili powder, cumin powder, etc. repeatedly knead a few times, so that the sauce and meat mixed evenly, sprinkle some starch and mix well, keep a thin layer can be. Marinate for half an hour or more. Chill in the refrigerator to taste. After marinating, skewer the beef on toothpicks in a twisted fashion, placing small pieces of beef in the center of the toothpicks to prevent them from falling off when frying; don't pile up the meat on the toothpicks, it's best to lay it out flat so the meat can be evenly heated. About a toothpick can wear 4 small pieces of meat. Add a small amount of oil to the pan and pop the dried chili peppers. Pour in the meat skewers. Fry on one side, golden brown on the other side, and continue to fry. Add in the fresh flavor. Sprinkle with black pepper and pepper powder and stir fry well. Add 1 tablespoon of cooking wine and stir-fry to flavor the seasonings. Sprinkle sesame seeds and stir-fry for flavor. Add sugar. Add cumin and saute. Beef surface a little golden can cease fire, do not fry old, sprinkle some cumin powder, like to eat spicy can be sprinkled with chili noodles, fish out and drain the oil.

3. Salted fish and eggplant casserole materials: 2 long eggplants, 75g of dried salted fish, 60g of lean meat, oil, salt, garlic, 3 cloves, chili peppers, 5 dried chili peppers, 3 green onions, 1 small piece of ginger, soy sauce, soy sauce, oyster sauce, chicken essence. Directions: Prepare the ingredients. Soak dried salted fish in warm water. Garlic chopped; ginger shredded; scallions cut small sections; chili pepper cut small sections. Eggplant cut into strips. Into the frying pan slightly fried and then fished out to drain the oil. Wash the dried salted fish and cut in half; shred the lean pork. Fry the salted fish in a hot frying pan. Add lean pork and sauté. Add green onion, ginger, garlic and chili peppers and stir-fry well. Pour in the eggplant and stir-fry well, then add water or chicken stock (flat eggplant is fine) and cook until almost reduced. Transfer to casserole, add 1 tbsp light soy sauce, ? tbsp dark soy sauce, ? tbsp oyster sauce and mix well, cover and cook for 10 minutes.

4. white burnt choy sum ingredients: choy sum 350g, red pepper, salt, olive oil, 3 garlic cloves, oyster sauce 20g, sugar 1g. Directions: Wash choy sum and set aside. Take a small bowl and add oyster sauce, sugar and moderate amount of water and mix well. Boil water in a pot, add a little salt, and oil into the cabbage blanching 1 minute, remove and drain. Pour olive oil into a frying pan and sauté the garlic. Pour in the sauce and cook to bring out the flavor. Then pour the sauce on top of the cabbage, garnish with shredded red pepper.

5. Hangzhou pepper beef tenderloin ingredients: Hangzhou pepper, beef tenderloin, onions, pepper, soy sauce, salt, sugar, ginger, garlic, baking soda, water starch, oyster sauce. Practice: Beef tenderloin washed and cut into strips, cut with a knife from the direction perpendicular to the grain, and then cut into about 0.5 cm thick, 5 cm long strips, I cut a little thick Oh; with starch, cooking wine, baking soda marinated, and scratched with the hands to catch all the water and juice into the meat, before frying a little bit of cooking oil to prevent sticking. Half of the onion shredded, hang pepper knife cut into and beef tenderloin about the length of the segment. Put salad oil in a wok, when it is heated to 7-8% add the marinated beef, quickly cut it open and serve. When the oil is hot, sauté the ginger and garlic. Add the onion and peppers, add the pepper. Add a little bit of water and cook for a little while, the purpose is to cook out the flavor of Hangzhou pepper and pepper.

6. glutinous rice balls material: 250 grams of minced meat, 100 grams of glutinous rice, a little salt, a little ginger and green onion juice, sweet potato starch, moderate amount of oil, a little cooking wine. Practice: soak the glutinous rice with cold water for 12 hours, or soak in warm water for 3 to 4 hours, so that it absorbs water to rise, drain the water, spread in the disk. Add wine, salt, oil and green onion and ginger juice to the minced meat, and beat vigorously to become the meat filling. Squeeze out the meatballs with hands, put them on the glutinous rice and roll them to coat and put them on another plate. Steam for 5 to 6 minutes over high heat. Dispose of the dish.

7. soy sauce king fresh shrimp ingredients: 350 grams of fresh shrimp, 35 grams of green onions. Practice: prepare the ingredients. Fresh shrimp cut off the whiskers, remove the shrimp intestine, and then wash. Marinate with white paste pepper powder and sugar. Add white wine and cornstarch. Add 2 teaspoons of soy sauce. Add all the seasonings and mix well, marinate for 5 minutes. Wash the green onion and cut into pieces, peel the garlic, and chop the red chili pepper into small pieces, set aside. Heat a frying pan and sauté the garlic and shallots. Put the shrimp into the pan and fry until light golden brown on both sides. Add 3 teaspoons of soy sauce to taste after the shrimp are lightly golden brown on both sides. Put in the red chili and toss a few times. Cover the pan with a lid and simmer for 3 minutes.1 Finally, add the scallions and stir-fry quickly for a few minutes, then turn off the heat.

8. Braised quail eggs Ingredients: 400 grams of quail eggs, three slices of ginger, a section of green onion, a dried chili pepper, five pieces of rock sugar, salt, a teaspoon of soy sauce, anise. Directions: Boil and peel the quail eggs. Cut the green onion into scallions and the dried chili pepper into segments. Put the oil in the pan and immediately add the rock sugar to stir-fry the sugar on low heat. Sautéed sugar color should be reddish brown. Add the quail eggs and stir-fry for two minutes to evenly color the quail eggs. Add ginger slices, scallions, dried chili pepper segments, soy sauce and star anise. Add a small bowl of water when the stir-fry is fragrant with the seasonings. Bring to a boil over high heat and simmer for 10 minutes. Ten minutes later, add salt to taste, turn to high heat to boil the juice can be out of the pot.

9. steamed meat ingredients: 260 grams of pork, 200 grams of sweet potatoes, 1 spoon of chili sauce, green onions, half a spoon of chicken essence, half a spoon of sesame oil. Practice: Prepare the five-flower meat washed. Prepare sweet potato. Prepare steamed meat powder. Wash and cut sweet potatoes into cubes and arrange in a dish. Wash and cut thick pieces of pork. Add steamed meat powder. Add chili sauce, chicken essence and sesame oil. Mix well. Lay the five-flower meat on the sweet potato. Add water to the steamer. Put in the plate. Steam for 30 minutes. Lift the lid. Sprinkle with chopped green onion. Serve.

10. red bean double skin milk material: red beans 50g, milk 200ml, 2 eggs, sugar moderate. Practice: red beans and jujubes first wash and soak for half an hour. Pure milk a bag ready. Eggs take egg white. Whip the egg white into a bubble. Add pure milk and stir well. The soaked red beans and dates cooked. Stir the milk and egg whites together and steam for 15 minutes. And then the boiled red beans sprinkled on it.

11. granny's vegetables fried diced meat material: granny's vegetables a bag, 100 grams of meat. Practice: prepare the raw materials. Red pepper, green pepper cut into granules. Pork cut into cubes. Ginger, garlic cloves cut into mince. Put a moderate amount of oil in the pot, burn to 70% hot, add the meat and stir fry. Add green and red bell peppers and stir fry. Add granny smith cabbage and stir-fry to taste. Add ginger and garlic and stir fry evenly. The first thing you need to do is to get out of the pot.

12. traditional Hunan cuisine preserved meat and steamed ingredients: sausage, bacon, preserved chicken thighs, pumpkin. Practice: preserved chicken thighs cut into pieces and soak in cold water for 1-2 hours (preserved chicken thighs have a certain degree of saltiness, to be soaked before cooking. You can change the water a few times in the middle). Slice sausage and bacon. Rinse all the preserved meat with warm water a few times and drain. Frying pan ginger slices burst incense, under the preserved meat stir fry (as little as possible to add oil, preserved meat itself has oil). Add seasoning wine, a little salt and sugar to taste (the preserved meat has a certain salty flavor, you can not add salt). Cut the sliced pumpkin and lay it on the bottom of the bowl. Pour in the sautéed preserved meat and spread some pumpkin around the bowl. Steam on the hot water pot in low heat for about 20 minutes (wax chicken thighs are more difficult to cook, as long as this cooked rotten, the other will be no problem).

13. fresh bamboo shoots earth chicken soup materials: earth chicken half, fresh bamboo shoots a, ginger a piece, a section of green onion, wolfberry 20, salt a teaspoon. Practice: Prepare the ingredients. Boil water to scald the chicken and clean the hairs on it. Blanch and cook the bamboo shoots in slices, cut the green onion into pieces, and slice the ginger. Chicken, bamboo shoots, green onions and ginger into a casserole, or soup pot, soup 2 hours, an hour and a half when the salt. When the soup is rich, you can, put the wolfberry. Can be out of the pot. Drink while hot is the most comfortable. The rest of the meat can be torn and eaten cold or make noodles.

14. Boiled fish materials: grass carp 750g, mustard 300g, oil moderate, salt moderate, ginger moderate, dry red pepper moderate, pepper moderate, green onion moderate, garlic moderate, coriander moderate, bean paste 2 tablespoons, pepper 1 spoon, white wine 1 spoon, egg white 1, starch moderate. Method: Fish bone fish head fish tail with salt, white wine, pepper, egg white and starch mix well marinated. Fish slices with salt, pepper, white wine, starch, egg white and standby. Frying pan sitting pot hot oil, under the ginger stir incense pour into the washed mustard greens fried until raw. Sautéed mustard greens into a large bowl and set aside. Wash the pan and heat the oil, stir fry the chili pepper and pepper grains over low heat, then lift up the chili pepper and pepper grains, and stir fry the red oil under the bean paste. Then pour into the soup to boil. When the soup boils, put down the fish bones and fish head and cook for 5 minutes. Then put the fish fillets one by one into the pot, cover and immediately turn off the heat and simmer for 2 minutes. Cooked fish into a large bowl, sprinkled with just sautéed dried chili pepper (crushed), pepper (not crushed), and then covered with crushed garlic, dripping hot oil with green onions and cilantro decoration can be.

15 Bamboo Fungus Spare Ribs Soup Ingredients: spare ribs, bamboo fungus, ginger, pepper, cooking wine, salt, green onions, cilantro. Practice: First, soak the bamboo fungus in hot water, rinse with cold water. Slice ginger and cut scallions. Blanch pork ribs in cold water, then rinse and set aside. Put water in a casserole, put ribs, a little cooking wine, green onion and ginger, bring to a boil over high heat, then reduce the heat to low and boil for one and a half hours. Add the bamboo fungus and cook for another 30 minutes. Season with salt and pepper and finally sprinkle chopped cilantro.

16 tofu grilled sea bass ingredients: 1 sea bass, 1 block of tofu, oil, 0.5 teaspoons of salt, 1 teaspoon of sugar, 1 teaspoon of soy sauce, a little light soy sauce, 1 teaspoon of cornstarch, 15 teaspoons of hot sauce, 5g of small red pepper, 15g of ginger, green onions 20g. practice: sea bass clean, pan heat, oil, sea bass frying pan, frying one side of the side and then turn over the pan to continue to fry. Ginger slices into the pan sautéed. Add spicy sauce stir fry, add a little soy sauce. At the same time, steep into the boiling water, seasoning, and high heat to boil. When the soup in the pot is obviously thickened, put the fish out first, add the small red bell pepper crushed. And add a little starch water hook a thin thickening. Sprinkle with chopped green onion and pour the tofu over the fish.

17 _ ginger _ chicken thighs materials: chicken thighs 1, 1 piece of green pepper, 1 piece of red pepper, salt, _ ginger 1 piece, soy sauce moderate, oyster sauce a little, chicken broth moderate, a little water starch. Method: Prepare the raw materials. Chicken thighs to the bone, pay attention to, the skin do not destroy (pay attention to the integrity of the chicken thighs, the edge are subcutaneous fat part of the cut off do not). Chicken thigh meat skin side down, gently chopped with a knife, do not chop the skin of the meat, and then use the back of the knife horizontally and vertically, respectively, shoot, there are tendons with the tip of the knife will be chopped off the tendons, so that frying is not easy to retract, chicken thighs patted on the surface evenly sprinkled with a little salt, do not be more than a little bit can be. _ ginger cut into cubes, green and red pepper cut into granules. Non-stick pan is hot, then put the chicken thighs, skin side down, open medium heat. Shake the pan when some oil comes out of it to heat evenly. Pour off the oil while frying. Once the skin is browned, turn it over and fry again. When the other side is browned, turn it over again and use chopsticks to insert holes, continue to fry slowly over low heat, turning again halfway through, until the oil is forced out as much as possible, and then remove from the pan and set aside. Pan frying chicken thighs of the pot without washing, directly into the _ ginger, stir-fry on low heat to get the flavor. Pour in a little oyster sauce and stir fry, pour in soy sauce and turn evenly. Add green and red peppers and stir fry evenly. Add an appropriate amount of chicken broth and simmer for a minute or two (no chicken broth can be added directly to the boiling water seasoned with a little chicken essence). Add the appropriate amount of water starch and turn evenly. Fry the chicken thighs cut into strips. Do a good job of green and red pepper sauce into the plate, the top of the chicken thighs can be put.

18 Cumin Lamb Slices Ingredients: 260g lamb slices, moderate oil, moderate salt, 1/4 onion, 1/2 red pepper, 3 garlic cloves, moderate chili powder, moderate cumin powder, moderate amount of yellow wine, 3 slices of ginger, 2 garlic. Method: Cut all the ingredients and set aside, melt the frozen lamb. Put a little oil in the bottom of the pot and heat. Add cumin powder and sauté. Put in the lamb slices. Do not wait for the mutton to change color, then add ginger, garlic, onion, red pepper, salt, pour a moderate amount of yellow wine. Stir fry evenly and then pour in the garlic cloves. Stir fry for a while can be out of the pan serving plate.

19 Lotus Leaf Eight Treasures Steamed Spare Ribs Ingredients: spare ribs 500g, soybean 100g, glutinous rice 100g, rice 50g, brown rice 50g, Job's tear grains 50g, oats 50g, buckwheat 50g, sorghum 50g, lotus leaf 3 slices, the right amount of oil, the right amount of soybean paste, ginger 1 piece, 2 small green onions, the right amount of wine, the right amount of soya sauce, old soy sauce a little. Practice: Prepare the raw materials, soak soybeans in advance. Ribs chopped into pieces and soaked in water for an hour. Ginger and green onion green onion head cut into minced, green onion leaves cut into green onion flowers. Wash the seven cereals once drained, put into the pot, add pepper dry fry, fry until brown, eight mature out of the pot. Grind the fried ingredients into coarse powder with a cooking stick, do not beat fine, there are particles of better texture. Spare ribs cold water into the pot blanching, blanching add appropriate amount of cooking wine. Add a suitable amount of oil in the pot and heat to 60%, add chopped green onion and ginger and stir fry, add bean paste and stir fry the flavor. Add ribs stir fry, add appropriate amount of soy sauce, a little old soy sauce stir fry evenly. Add soybeans, moderate boiling water and boil again. Add the broken grain flour and mix well. Pressure cooker add appropriate amount of water to boil, put on the steaming grid, lay two lotus leaves, will be done semi-finished materials all yard on the lotus leaves, covered with a lotus leaf, do not need to wrap tightly, so that the steam seepage. Steam and then cook for half an hour.

20 winter melon carrot ball soup ingredients: winter melon 1 piece, pork filling 1 bowl, 1 carrot, shrimp 1, 1 cilantro, salt moderate, ginger moderate, pepper moderate, sesame oil moderate, starch moderate, water moderate, pepper moderate. Practice: Wash the dry shrimp and put it in the water to soak for ten minutes. Use a ball digger to dig some small balls on the winter melon. Prepare all the winter melon balls. Add ginger, salt, pepper, monosodium glutamate, cornstarch and other seasonings to the meat mixture. Mix well in one direction. Finely grate the carrots with a brush. Add a pinch of salt, pepper and olive oil. Mix well in the same direction. Pour the soaked shrimp into the pot together with the water. With your left tiger hand, squeeze the meat mixture into smooth balls. With your right hand, scoop them up with a spoon and add them to the pot. Once all are squeezed pour the winter melon balls in together. Cover and cook together for five minutes. Uncover the pot and season with salt and pepper to taste. Serve in bowls. Sprinkle some shredded greens on top.