The auspicious names of the New Year's Eve are shredded pork in Beijing sauce, Four Joy Meetballs, sweet and sour tenderloin, preserved eggs with cold sauce and braised trotters.

1. Shredded pork in Beijing sauce

Shredded pork in sauce is a famous snack in Beijing. The dish is made of lean pork as the main ingredient, supplemented by sweet noodle sauce, onion, ginger and other seasonings, and cooked by "Sauce explosion", one of the six unique cooking techniques in the north. After the dish is finished, it is moderately salty and sweet, with strong sauce flavor and unique flavor. Shredded pork in Beijing sauce also symbolizes wealth and good fortune.

ii. Four Joy Meetballs

Material preparation: 5g pork stuffing, 5g horseshoe, 1 egg, 2g onion, 1g ginger, 3ml soy sauce, 1ml soy sauce, 1ml cooking wine, 1g sugar, 1g dried starch, 5ml sesame oil, 5g pepper, a little salt and a proper amount of water.

1. Peel the horseshoe and cut it into small pieces, and cut the onion and ginger into pieces.

2. Put the minced meat into a bowl, beat in the eggs, salt, pepper, cooking wine, soy sauce and dried starch, stir in one direction, add the onion, Jiang Mo, chopped water chestnut and sesame oil and mix well.

3. Dip your hands in clean water, put 1/4 of the meat stuffing in the palm of your hand, and form four big meatballs with the same size.

4. Pour oil into the pan, add meatballs after the oil is hot, fry until the surface is golden, and then take out.

5. Leave a little oil in the wok, stir-fry onion and ginger, then pour in clear water, light soy sauce, dark soy sauce, cooking wine, white sugar and fried meatballs, bring to a boil and simmer for about 3 minutes. When the soup is half collected, thicken it with water starch.

3. Sweet and sour pork tenderloin

Material preparation: 1 teaspoon of vinegar, 3g pork tenderloin, 1 teaspoon of sugar, 3 teaspoons of tomato sauce, appropriate amount of white pepper, 1 egg, appropriate amount of starch, appropriate amount of salt, half a teaspoon of soy sauce, appropriate amount of cooking wine and half a teaspoon of oyster sauce.

1. Cut the pork tenderloin into thick slices first, and pat it with the back of the knife to loosen the meat. Cut into strips with thick fingers, add cooking wine, soy sauce, oyster sauce, a little salt, white pepper and an egg (or egg white), grab the meat evenly by hand and marinate it for more than 2 minutes.

2. 3 tablespoons of tomato sauce +1 tablespoon of white vinegar +1 tablespoon of white sugar+1 tablespoon of starch+half a bowl of water. Stir until the sugar melts and set aside.

3. Prepare a large bowl with dried starch, corn starch, sweet potato starch and potato starch. Wrap each piece of meat with dry starch.

4. When the oil temperature is about 16 degrees, you can take a dry chopstick and put it in the oil for an interview. You can cook it with bubbles around. Deep-fried until the surface is slightly yellow, it can be fished out and the whole process is medium fire. Then wait a few minutes, the oil temperature rises to about 2 degrees, pour the tenderloin in and fry it again. It only takes 4 seconds, and the skin will be very brittle, so take it out immediately.

5. Take another pot, put a little base oil in it, pour in the prepared sauce, cook until it bubbles, put in the fried tenderloin, stir fry, and wrap each one with sauce.

6. Take out the pan, then sprinkle with all-purpose decoration: black sesame+chopped green onion.

Fourth, preserved eggs with cold sauce

It's the New Year, so it's a must to make preserved eggs with cold sauce for the cold dishes on the New Year's Eve dinner, which is also a must as an appetizer. Preserved eggs with cold sauce is a traditional dish, and it is also a common cold dish, a home-cooked dish with a unique flavor. Cold preserved eggs are not only beautiful and delicious, but also have a very beautiful meaning, which means that flowers are rich and rich, especially suitable for Chinese New Year.

5. Braised pig's feet

Braised pig's feet is a traditional famous dish, which is well-known in Sichuan or Cantonese cuisine. In the Qing Dynasty, Cheng Jianshan once said, "Competing like a rich family in a red house, the pig's trotters are well known to persuade Lang to taste", which is what he said. The dish is ruddy and has a fat but not greasy taste. A plate of braised pig's trotters is served on the dinner table of the New Year's Eve, which means "get rich" and you can capture more wealth and happiness in the New Year.