1. White-cut chicken

(1) Processing materials: choose fresh and tender Sanhuang chicken, clean the chicken feathers, remove the chicken oil and internal organs, and do not remove the chicken head. Wash galangal, slice half, rub half into ginger paste, wash half of shallots and tie them, and cut half into chopped green onions for later use.

(2) Boil a large pot of boiling water, put onion and ginger slices in the pot, and add a little yellow wine. Before the water boils, soak the chicken head in water for 1 seconds, then pick it up and wait for about 5 seconds, then soak the chicken body in the pot again for 1 seconds, then take it out, put it in the pot and take it out again. This operation is repeated three times in and out, which is called "three in and three out" by the Cantonese cuisine master. At the fourth time, all the chickens are put into the water, covered with the pot cover, turned off the fire and stewed for about 3 minutes.

(3) When soaking, prepare ice water. After soaking, take the chicken out, quickly put it in ice water to cool down, take it out and drain the water, evenly coat the chicken with scallion oil, and finally cut the chicken into small pieces and put it on the plate.

2. Shrimp with lanterns

(1) Remove the shrimp line first. Put ginger slices in the water, pour in 1 tablespoon of cooking wine and 1 teaspoon of salt, and bring to a boil. Put the shrimp, take it out after it changes color, shell it, and leave the shrimp.

(2) carrots are cut into two semicircles and several flower shapes, the semicircles are placed at the bottom of shrimps, the shrimps are made into lanterns, and shredded red pepper is placed at the bottom of the lanterns.

3. Braised pork hands. Sauce pig hands, homophonic, usually add some seaweed braised in the New Year's Eve dinner, named as getting rich. Pig handles, drags money, walks around, and grabs money with his hands, which means that money comes from all directions.

4. Four Joy Meetballs. Meatballs: meaning round and round. You can choose to make glutinous rice balls, Four Joy Meetballs, raw rice balls, steamed or braised lion heads, etc. South China can't be Four Joy Meetballs, which means going out to see happiness. It can be four balls or four kinds of balls with four colors. Simple ones are meatballs or fish balls. If you want to be a vegetarian, you can use radish balls and quail eggs. Meatballs are served with rape or cauliflower. Rape means "having money" and cauliflower means "getting rich".

5. Colorful staple food. Bright and beautiful, eat big face-lifting in the northeast, eat colorful rice or vermicelli in the south, and eat crab vermicelli if possible.

6. Sauted beef

(1) Cut the whole fresh beef tendon bought back into large pieces of about 1 cm, soak it in cold water, and change the water several times repeatedly to fully soak out the blood;

(2) After that, use 6-8 cooking wine, 6-8 soy sauce (depending on personal taste, add more soy sauce if you like strong flavor), a few fragrant leaves, a packet of sauce meat seasoning bought in the supermarket and a few slices of ginger, and soak for more than an hour without water;

(3) Finally, boil it on a large fire, and simmer it on a small fire instead of using a pressure cooker, which will make it taste more fragrant;

(4) Let it cool naturally after stewing, and then put it in the refrigerator for refrigeration. Take out one piece at a time and slice it and eat it directly. That taste is much better.

7. Sweet and sour pork ribs

(1) Put the pork ribs in a pot with cold water, blanch them and cook for 3 minutes.

(2) Marinate the ribs with one tablespoon of cooking wine, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce and two tablespoons of balsamic vinegar (not white vinegar) for 2 minutes.

(3) Take it out, wash it, control the water for later use, and fry it golden. Don't put too much oil, which can save fuel, as long as you turn over frequently.

(4) Put ribs, water for pickling ribs and three tablespoons of sugar in the pot (boldly put sugar, three tablespoons, don't be afraid of too much). Bring half a bowl of broth to a boil, and add half a teaspoon of salt to taste.

(5) It's best to collect the juice over high fire. When collecting the juice, add a tablespoon of balsamic vinegar at last, and the sweet and sour mouth will come out.