The annual Spring Festival family reunion is not always worried about what to prepare a good dish, with the improvement of living standards, now the dish practice is also more and more rich, but New Year's Eve, the fruit feel that you still have to prepare some of the traditional hard dishes to have the flavor of the year, today we share a few traditional hard dishes, are home practices, practices are relatively simple, basically are also a family dinner to receive the guests of the necessary dishes, learn to family dinner! The first thing you need to do is to get a good deal of money to pay for the services you need.

Salted pork

Salted pork is a famous local specialty of Sichuan, we locally also known as burnt white, with pork and Yibin sprouts as the main ingredients, to do out of the salty and light moderate, fat but not greasy, delicious and rice.

Ingredients: pork, Yibin sprouts, soy sauce, old soy sauce, brown sugar, cooking wine, ginger;

1, clean pork, cold water in a pot, add cooking wine, ginger cooked to 5 mature, fish out and cool, can be put in the refrigerator to freeze a better cut;

2, ready to ginger, brown sugar chopped fine, the bowl to add soy sauce, soy sauce, brown sugar, cooking wine, mix well to blend into the sauce, Yibin Crushed rice sprouts cleaned and squeezed dry water standby;

3, five-flower meat cut into large thin slices, evenly spread in the bottom of the bowl, the first evenly mixed into some sauce, and then sprouts evenly spread on top of the five-flower meat, the rest of the sauce evenly drizzled over the sprouts, put into the high-pressure cooker, the water boiled last time, after the medium heat steaming for 25 minutes can be;

4, steaming salted buckwheat end out of the bowl, covered with a plate, the Quickly turn over to plate can be.

Sweet buckle meat

New Year's Eve table with salty buckle meat how to have a sweet buckle meat, sweet buckle meat is also known as sweet roast white, and salty roast white called a pair of dishes, Sichuan practice, the same is also to the main body of the pork, with glutinous rice, brown sugar, white sugar made from the texture of the sweet, soft, fat and not greasy.

Ingredients: pork, glutinous rice, cooking wine, green onions, peppercorns, brown sugar, white sugar, lard, red bean paste filling

1, clean pork, cold water in a pot, put the wine, peppercorns, green onions, patting pieces of ginger, cook until the meat 5 ~ 7 mature, fish out and let it cool, with a knife, cut into 5 mm or so of the knife thin slices in each piece of meat wrapped in an appropriate amount of red bean paste filling, the bottom of the bowl, wipe evenly with a moderate amount of oil. Evenly smeared with a moderate amount of oil, the parcel of meat neatly and evenly placed in the bowl;

2, brown sugar cut fine, brown sugar in the pot, add water and oil, simmer into sugar color, drizzle a part of the sugar color in the set up on top of the bowl of five-flower meat, the rest of the color of the sugar standby;

3, ready to wash the glutinous rice, loaded into a bowl and add a small amount of water to overflow the glutinous rice, put into a steamer pot, high heat boil, after the steamer. Steam about 30 minutes to cook the glutinous rice steam off the fire and pour out, glutinous rice into a spoonful of lard, pour the rest of the sugar color and mix well;

4, mixing the glutinous rice into a large bowl of flattened pork, put into the pressure cooker, high heat boil, steam for 30 ~ 40 minutes or so, out of the pot and turn over the plate, sprinkled with sugar to be able to.