I don't know. It's almost New Year's Eve. My friend looked over and wanted to know what was on the New Year's Eve in Guizhou. I'll introduce you to three super delicious Guizhou New Year's Eve dinners. Let's study together!

First, spicy chicken

working methods

1. Rinse the dried red pepper with clear water, pour a proper amount of clear water into the pot, and cook with strong fire for 10 minute, then take out the pepper and drain it for later use.

2. Cut the killed cock into small pieces and marinate with spices, cut ginger into small pieces and mash garlic for later use.

3. Put the dried red pepper, ginger and minced garlic into a blender and break them into pieces (don't stir too much, some granules taste better).

4. Pour more oil into the pot. When the oil temperature is 50% hot, add chopped Zanthoxylum bungeanum, stir-fry for four or five minutes with low fire, stir while frying to avoid bottom paste, and make Bazin Zanthoxylum bungeanum after the oil color is red and bright.

5. Add Xu oil to the pot, stir-fry the chicken pieces to change color, add rice wine, soy sauce and salt, add a proper amount of Zanba pepper (adjust the dosage according to taste), add a little water, stir well, turn to low heat after boiling with high fire, cover and stew for 5-6 minutes, and stir from time to time to avoid pasting the pot.

6. When the water is gradually dry and the peppers are sticky, you can cook.

Second, the unpalatable spicy crispy fish

Spicy crispy fish is one of the traditional dishes in Guizhou, and it is also a main course on the dinner table. This dish is delicious, slightly sour, slightly sweet, slightly salty and slightly spicy, with endless taste. This dish is often used as a delicacy to entertain guests at large and small banquets and at home.

working methods

1, clean the carp, remove the tendons, and cut a few knives on the back to help improve the taste.

2. Rub salt on the surface and stomach of the fish, add onion and ginger, and add onion and ginger to the stomach for pickling 1 hour.

3. Coat the fish with glutinous rice flour, egg liquid and other seasonings, put it in a pot and fry it with low fire until both sides are brown and cooked, and then take it out of the pot for later use.

4. Fry the onion and ginger in the oil pan, and add the rotten pepper to stir fry; Add chopped garlic foam.

5. Stir-fry the fragrance, add boiling water, simmer the fish in the pot for 5 minutes, remove it and put it in a fish dish.

6. Put a proper amount of sugar in the remaining soup, pour the soup on the fish, and then sprinkle with chopped green onion to serve.

Third, braised pork with pickles

Dark brown pickles with golden brown braised pork are delicious, fat but not greasy, so braised pork with pickles is also one of the essential steamed dishes for New Year's Eve. Its main ingredient, pickles, was originally just a meal when fresh vegetables were in short supply at home. Later, when life was better, I still liked to put a plate of pickles on the dining table, because my family felt that even a good banquet would be dull without pickles and other side dishes.

working methods

1, choose a large piece of pork belly and wash it.

2. put water in the pot, add pork belly and cook until half cooked. Take out and drain.

3. Brew the pork belly with some sweet wine.

Put more oil in the pot. When the oil is hot, add the soaked pork belly and fry until golden brown.

5. Cut the fried pork belly into long slices, add salt, soy sauce, oyster sauce, monosodium glutamate, star anise powder and pepper powder and mix well.

6. Wash pickles with warm water, squeeze out the water, pick up a piece, chop them up and fry them and put them at the bottom of the bowl.

7. Put the meat slices neatly on the pickled vegetables, and steam the meat in a steamer for about 50 minutes after SAIC.

;