Every place has different customs and eating habits, so the food on the New Year’s Eve dinner is naturally different. Take Henan for example. In addition to dumplings, there must also be fish and meat, which can be eaten with wine and vegetables. There is also a special dish of Henan people---Bada Kouwan, which has an unshakable position on the New Year's Eve dinner table... Today I will share 6 classic Henan New Year's Eve recipes, all of which are Henan people's favorites. Let's see if you have one Do you like the food? Steaming --- Bowl of Crispy Pork 1. Prepare an appropriate amount of pork belly and cut into finger-thick strips; prepare green onions and ginger, cut into slices and put them into the meat strips, add a little salt, pepper, thirteen spices, cooking wine, Mix light soy sauce and dark soy sauce evenly and marinate for 10 minutes. 2. Add starch and appropriate amount of water to a small basin, stir in one direction until it becomes a paste and set aside. Put the marinated meat strips into the starch paste and mix evenly. Then prepare an appropriate amount of green onion slices, ginger slices, a pinch of Sichuan peppercorns and a few dried red peppers; 3. Heat the oil to 50%, put the meat strips into the oil pan, and push them away with a spoon to avoid sticking. Fry until about 7 times cooked and remove to control oil. When the oil temperature rises to 70% hot, add the meat strips and fry again for 20 seconds until golden and crispy. Remove and control the oil. 4. Leave the base oil in the pot, add onion, ginger and aniseed and stir-fry until fragrant. After stir-frying, add two small basins of water, add a little salt, appropriate amount of light soy sauce and dark soy sauce to taste, add a little thirteen spices and chicken essence, and stir Dissolve the seasonings, simmer over high heat for one minute and then turn off the heat. 5. Find a small bowl, put in the small crispy pork, sprinkle a pinch of Sichuan peppercorns, appropriate amount of green onions and dried red peppers on top. Pour over the cooked soup. 6. Boil water in a steamer. After the water boils, add small crispy pork and steam over medium heat for an hour. 7. When the time is up, take out the short crispy pork, turn it upside down on a plate, drain out the excess water, sprinkle with an appropriate amount of chopped green onion and a dried red pepper segment, and it is ready to serve. Surplus every year---Braised big carp 1. Prepare a carp, wash it clean, make a cut on the head and tail of the fish, pull out the fishy line, cut flower knives on both sides, and put it in a basin. Add 2 grams of salt, 1 gram of pepper, and an appropriate amount of cooking wine to remove the fishy smell, then add green onions and ginger slices, grasp them evenly with your hands, and marinate for 10 minutes. Prepare an appropriate amount of minced ginger, minced garlic, and a few red pickled peppers; cut two shiitake mushrooms Cut into small pieces, a handful of bamboo shoot tips; appropriate amount of diced pork belly. 2. Heat the wok and pour in cooking oil. When the oil temperature reaches 60% hot, add the carp, use a spoon to pour the hot oil evenly on the fish, heat it evenly, fry on medium heat for about 3 minutes, then remove and control the oil. . 3. Add a little more base oil to the pot, add diced pork belly and stir-fry, add a few peppercorns and fry until fragrant, add ginger, garlic and red pickled peppers, stir-fry a few times; add 5 grams of bean paste and stir-fry until red. oil, add water, 5 grams of very fresh flavor, 5 grams of mature vinegar, 10 grams of cooking wine, stir to dissolve the seasoning, then add the carp, pour in the mushrooms and bamboo shoots. 4. Add 2 grams of salt, 1 gram of pepper, 1 gram of sugar, and a little dark soy sauce to adjust the color. Use a spoon to pour the soup evenly over the fish to fully absorb the flavor. Simmer on low heat for 10 minutes. 5. When the soup is almost dry, turn off the heat, take out the carp and put it on a plate, pour the soup and side dishes on it, garnish with two cilantro, and serve. Prosperous cattle luck --- Sauced Beef 1. Prepare about two kilograms of beef, soak it in water for an hour in advance, remove the fascia on it, and make a few cuts on the surface to facilitate the flavor of the beef; put some salt and a pinch of Sichuan peppercorns in the beef , a few dried chili peppers, then add a tablespoon of cooking wine, an appropriate amount of chopped green onions and minced ginger, cover with plastic wrap and marinate for 3 hours. 2. Prepare two star anise, a small piece of cinnamon bark, a small piece of white pepper, a small piece of galangal, a piece of white peony root, a few cloves, grass fruit, coriander seeds, cumin, a small handful of dried chili peppers, a few bay leaves, two A piece of tangerine peel and a hawthorn are wrapped in gauze and set aside. Add one spoonful of zhuhou sauce, two spoons of hoisin sauce, one spoonful of sweet noodle sauce, one spoonful of fermented bean curd, and half a spoonful of scallion oil to the mixing bowl, stir with a spoon to dissolve. 3. Heat the wok, add a spoonful of cooking oil, pour in the prepared sauce, stir-fry over low heat until fragrant, then add a few peppercorns to fry until fragrant, add water, and add half a bowl of sugar that has been fried in advance; 4. After boiling, add two spoons of salt, one spoon of chicken essence to freshen it up, put in the prepared marinade bag, then put the beef in, add a can of beer, a few slices of ginger, and a small onion knot. 5. Turn on high heat and bring the soup to a boil, then pour the beef and soup into the casserole and cover it with a plate to prevent the beef from being heated unevenly. Continue to simmer on low heat for 1 hour, then turn off the heat and simmer for another 1 hour, then take it out and let it cool, then eat and cut it as you like. Dry-fried small fish 1. Prepare a pound of small fish, wash them in advance, and put them into a basin; add appropriate amounts of salt, pepper, a few peppercorns, and appropriate amount of cooking wine, stir evenly, and marinate for 10 minutes. Prepare appropriate amounts of green and red pepper dices, onion dices, minced coriander and chopped green onions. Finally, dry the marinated fish and apply dry starch. 3. Heat the wok, pour in the cooking oil, heat the oil to 50% heat to avoid sticking, and add the mixed small fish one by one. After everything is added, fry over high heat for about 3 minutes. When the color is golden and crispy, take it out and control the oil. 4. Add a little cooking oil to another pot, add green and red pepper and onion diced, stir-fry until fragrant, then add small fish, stir-fry evenly; add 1g of salt, 1g of sugar, 1g of cumin powder, 1 gram of chili noodles, add chopped green onion and coriander, stir-fry and season evenly. Pour in a little oil to increase brightness, stir-fry quickly for about 15 seconds, then turn off the heat and put it on a plate. Everything goes well---Pork skin jelly 1. Prepare two pieces of pig skin and cut them into wide strips of even size and set aside; 2. Add an appropriate amount of water to the pot, add the pig skin under cold water, add a spoonful of cooking wine, and blanch for 3 minutes , cook the pork skin until soft. Rinse the cooked pork skin with water and then add a little flour to wash away the foam on the surface.

After washing the pig skin, use a blade to remove the fat on the pig skin, leaving only a layer of pig skin. This can make the pig skin jelly clearer. 3. Scrape the clean pig skin, cut it into thin strips, put it in a basin, add two spoons of salt, one spoon of alkaline noodles, add an appropriate amount of water, and wash it again. Drain the water and put it in the rice cooker for later use. 4. Prepare an appropriate amount of green onion slices, ginger slices, a few red peppers, a pinch of Sichuan peppercorns, one star anise, one Angelica dahurica, and three bay leaves, wrap them in gauze and put them into the rice cooker. 5. Add an appropriate amount of water to the pot, bring to a boil over high heat, add three spoons of salt, half a spoon of light soy sauce, a little dark soy sauce, and a piece of rock sugar, stir with a spoon to dissolve, and bring to a boil over high heat. Pour the boiled soup into the pot, add half a spoonful of rice wine, cover the pot and press for 20 minutes. 6. When the time is up, open the lid of the pot, take out the ingredients package, pour the pork skin and soup into a large plate, distribute it evenly, let it cool naturally, and then put it in the refrigerator for 3 hours. 7. When the time is up, the pork skin jelly will be solidified. You can cut it as you like. 8. Cut into thin slices of about half a centimeter, place on a plate, and serve with dipping sauce. Dipping sauce: In a small bowl, add an appropriate amount of green and red peppercorns, a spoonful of salt, half a spoonful of sugar, a small amount of chicken essence, half a spoonful of light soy sauce, half a spoonful of mature vinegar, a little sesame oil, and an appropriate amount of scallion oil, and stir evenly with chopsticks. Longevity and Wealth --- Fried Peanuts 1. Prepare about a pound of peanuts and pick out the bad ones to avoid affecting the taste. Put the peanuts in water, add a spoonful of white vinegar, wash them thoroughly to remove the moisture, and then dry them. 2. Pour an appropriate amount of rapeseed oil into the pot, add peanuts to the pot, push the peanuts evenly with a spoon, stir and fry over medium heat until cooked through. In about two minutes, you will notice a crackling sound. Continue stirring until the peanuts turn slightly yellow, then you can remove them to control the oil. Remember not to fry for too long, otherwise it will become fried. 3. Put the peanuts into a plate, pour a spoonful of 50 degree white wine, and mix evenly with chopsticks. Then sprinkle an appropriate amount of salt. The salt must be added while it is hot, otherwise the salt grains will not be able to stick to the peanuts and the taste will not be achieved. After the peanuts cool down, they will become crispy. Okay, now that you’ve finished watching the Henan people’s New Year’s Eve dinner, how do you feel? It’s a big dish when it’s served on the table. If you like a dish, you can make it at home.