The footsteps of the New Year is getting closer and closer, the childhood favorite New Year, can wear new clothes, but also can eat a lot of delicious. New Year's time to visit friends and relatives is inevitable, family gatherings friends dinner is also essential, the Spring Festival family dinner, the table is always some hard dishes, especially on New Year's Eve dinner, family reunion together, meat dishes are the most popular, the next Li Xiao share with you: Spring Festival family dinner, the table must be 15 hard dishes, now learn, New Year's Eve hospitality unique surface.

Sauce bone is a lot of friends especially like a meat cuisine, rich flavor, full of sauce, cooked rotten off the bone, tasty and not greasy, eat up is really a special gluttony.

1, prepare the right amount of big bone, first buy back the big bone into the water to clean, especially the bone incision of the place where there is bone slag, clean

2. Next, the cleaned meat of the big bone blanch in cold water in the pot, put ginger slices scallion segments, and then pour in the cooking wine, large fire boil three minutes, skimming the surface of the froth, and after that, continue to cook for three minutes.

3, boiled after fishing, and then put into warm water to clean the surface of the blood foam to clean

4, the next preparation of stewed meat materials, scallions cut into scallions, garlic directly cut into ginger. After that, prepare some garlic cut into garlic slices, and then prepare the grasshopper. Fragrant leaves anise cinnamon cinnamon cumin peppercorns into the plate, put all these big spices into the gauze inside, so that when cooking is not easy to overflow

5, start a pot of oil, put the onion and ginger and garlic to burst incense, and then put in the soybean paste, soybean paste, and then put in some sweet noodle sauce, stir fry red oil, stir fry the sauce aroma.

6, after frying, pour in the appropriate amount of cooking wine, and then pour in boiling water. Boil on high heat. Add salt, chicken essence, oyster sauce, pepper seasoning, high heat to boil, and then put the blanched big bones, high heat to boil, stew 30 minutes

7, after stewing, fish out the seasoning packet, onion, ginger and garlic, and then continue to stew on low heat for about 60 minutes.

8, after stewing, turn off the fire, continue to simmer for 30 minutes, so that the bones can be fully flavored delicious.

9, after stewing well, into the plate, you can eat, the meat is particularly soft.

This is done out of the home cooking sauce big bone, eat up not dry not firewood, soft rotten off the bone, the inside of the bone marrow is more fragrant oil. After the table, the whole family will love to eat, a home cooking hard food.

Beef in sauce is rich in flavor and texture, and in winter it is especially nourishing to eat some beef properly, and many children love to eat beef in sauce, especially when it is cut into thin slices and eaten as snacks, and eat that is called an addiction.

1, prepare the right amount of beef key meat, this meat is more suitable for making beef sauce. First soak in water for 30 minutes, soak out the blood inside

2. Soak directly after chopping into small pieces. Then put onions, scallions, ginger, and then pour in soy sauce, soy sauce, cooking wine, soybean paste, soybean paste. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. Continue to burn until dense small bubbles, pour boiling water, delicious sugar color is done Put aside

5, beef marinated, the beef to take out the marinade do not pour out, start a pot of oil, pour the marinade stir fry on high heat. Stir fry for about 3 minutes and then pour in the right amount of beer to fishy and fragrant, and then pour in enough boiling water to turn off the heat and stand by

6, then prepare a grate on the bottom of the pot to prevent the beef from cooking, put in the marinated beef, and then beat the sauce. The juice should be completely no more than beef, and then put into the marinade package, stewed on low heat for 1 hour

7, after stewing well into the salt Chicken Seasoning, and then continue to stew for 30 minutes, until the beef to stew

8; after stewing. Turn off the fire, put in the soup inside the marinade overnight, so that the beef just delicious, marinated beef, fish out, cut into thin slices of special delicious.

Home made soy sauce beef flavor is also good, cut into slices as a wine dish to eat, in the Spring Festival dinner is particularly popular. In winter, eat some soy sauce beef often have the effect of warming the stomach to drive away the cold, beef is a good winter tonic.

Steamed meat is a favorite civilian home cooking, when I was a child, especially looking forward to New Year's Eve, because New Year's Eve will be able to eat more favorite steamed meat, and now it is still so love to eat.

1, prepare the right amount of meat, cut into thin slices of meat, and then directly into the bowl standby

2, then cut some minced onion, ginger minced into the meat inside, add a spoonful of salt, pepper, soy sauce, oyster sauce, chicken broth, old soy sauce, a little coloring. Sufficiently scratched into the flavor

3, prepare the appropriate amount of rice. Put it into the dish, and then issue pepper cinnamon coriander cumin anise, fully scratched evenly, and then directly into the pan to stir fry

4, the process of stir frying to have patience. Keep stirring to prevent the bottom of the pan from frying. Stir fry until the rice is white. Table people slightly charred when. Along with the ingredients all poured into the wall-breaker inside, stirred into the rice crumbles, not too crumbly, or eat up no graininess, after playing well into a bowl standby

5, ready to prepare the right amount of sweet potato. First of all, wash and peel the sweet potato, and then cut directly into rollers, so that it is easier to steam, cut the sweet potato pieces into the steam drawer inside

6, after the meat marinade. Add the rice to add in, add a little water, mix well, so that each piece of meat can be wrapped in rice flour, and then neatly arranged inside the steam drawer.

7, the steam drawer water on the pot steamed, steamed directly out, sprinkled with chopped green onions, delicious and delicious steamed meat on the good;额

This is made out of steamed meat, out of the pot glutinous and fragrant, crispy and refreshing, the meat has a fat and thin, red and white. Look at the special appetite, eat up is tender and not rice, rice flour oil moist, rich flavor. The new year's feast on a plate, everyone praised delicious.

Sauerkraut is the classic dish of Chongqing, now popular in the country, is a dish that everyone loves to eat. Sauerkraut fish tastes hot and sour, appetizing and detoxifying, and is especially good for dinner.

1, prepare a fresh fish, first buy back the fish to deal with, and then the gills fins to tear off the fish surface, fish surface also scrape a scrape, the stomach inside the black, the membrane should also be torn off, so that you can effectively deodorize

2, the next began to chop the fish, the first to separate the meat from the fish bones, and then cut down the fish meat. Can be stewed. Then the fish bones into small pieces, fish directly into a slice

3, slice the fish into the basin, add a little salt, wine, starch, the fish to the sticky, and then into the water inside the wash twice, until the water is no longer cloudy on it

4, the fish slices clean, squeeze the water inside the slices of fish. Next start marinating, add salt, chicken essence, pepper, and then into the starch, egg whites, have been scratched until the meat slurry. Finally, put in some peanut oil to prevent water

5, the pot of boiling oil, into the fish bone to fry a fry, one side of the frying is good, turn over and continue to fry the other side. After the fish bone fried, pull to one side, and then into the ginger slices of sauerkraut fried a fried.

6, after frying, pour boiling water, no more than the fish bones, boil over high heat to cook for 3 minutes, cook well after the beginning of seasoning, add salt, chicken broth, oyster sauce, soy sauce, pepper, after the fish bones are cooked, and then directly into the plate

7, the rest of the fish soup continue to cook, and then the marinated fish to add in. Cooking fish slices should be adjusted to the smallest fire, the fish is easier to cook, quasi to slightly rolled up, directly into the basin

8, into the onions, peppers, dried chili peppers pouring into the boiling hot oil, delicious and delicious sauerkraut fish on the ready,

winter appropriate to eat some fish, rich in high-quality proteins, vitamins, and so on, the old and young people are suitable for. This is done out of the pickled fish, fish meat is extremely delicious, taste fresh and tender, eat up very also is particularly addictive.

Braised pork is one of the most popular simple home cooking meat dishes, bite down fat and not greasy, eaten after a full mouth. The main flavor of braised pork is fresh and sweet. Of course, according to the family preferences to do,

1, prepare a fresh piece of pork, the first pork skin to burn a burn, so that you can remove the fishy flavor, and then put into the water to soak for 10 minutes, and then scrape a scrape, directly with absorbent paper to wipe clean on it

2, after the meat is dealt with, directly cut into thick meat, and then cut into square small pieces of meat, cut meat into pots

3, prepare two fresh potatoes, wash and peel, and then cut the potatoes into hobnail blocks, cut and pour into the water to soak, to prevent oxidization black,

4, the next preparation of stewed meat ingredients, scallions cut into scallion segments, ginger sliced into ginger. Then prepare anise, cinnamon, sesame seeds, Angelica dahurica, a handful of dried chili peppers

5, the pot of oil, into the pork stir fry, the first tide of dry pork inside the water. Then continue to stir fry the fat inside, after the fried fat into the bowl, or eat up will be very greasy

6, next fried sugar color. Burn oil in the pot, put the rock sugar, high heat will be fried sugar to melt, and then turn to small fire slowly stir-fried to present date red. After that, continue to stir fry present dense small bubbles. Into the pork Fried to the color

7, pork fried to the color bright time, directly into the onion ginger spices continue to stir-fry aroma. Stir fry the flavor of the seasonings. The first thing you need to do is to pour in a proper amount of beer, then pour in boiling water, once to add enough, and then boiled over high heat

8, after the fire boiled, put the sugar soy sauce = pepper Chicken essence, and then stewed over low heat for 50 minutes, stewed after the transfer of the inside of the seasonings, and then into the potatoes, continue to stew for 10 minutes

9, potatoes stewed to the soft and rotten, the soup is also almost close to the time. Sheng into the plate sprinkled with green onions, delicious delicious braised pork is done

so burned braised pork, meat melt in the mouth, fat and not greasy, fresh with sweet, feel eat more will not feel tired.

Back to the meat belongs to the classic name of Sichuan, eat a special meal, color and flavor, looks also particularly appetizing, is the first choice for the next meal. In the restaurant is particularly popular.

1, prepare a block of pancetta cold water in a pot. Then put ginger slices and scallion knots, pour cooking wine blanching, high heat to boil, skim the surface of the floating foam,. Medium heat cook 2 minutes, and then put pepper anise cinnamon leaves, has been stewed to eight mature

2, pork stewed directly after fishing, put aside to cool naturally,

3, ready to appropriate amount of garlic cloves, garlic cloves clean, and then slanting knife to cut a little bit, garlic cloves leaves cut directly into segments on it.

4, after the meat cooled, cut directly into thin slices of meat, try to cut a little thinner, a little thinner taste better

5, the pot of oil, into the cut pieces of meat stir fry, stir fry the meat inside the fat. Stir fry oil can be poured into a bowl, stir fry with, next to add a spoonful of soybean paste a spoonful of soybean paste, continue to stir fry, stir fry red oil, stir fry sauce flavor.

6, after stir-frying, add the garlic cloves and garlic white part. Stir fry the raw and then add the garlic cloves.

7, stir fry evenly, add a little sugar, and then put some soy sauce, stir fry pot gas, stir fry fresh flavor, stir fry, and then directly into the plate, delicious and delicious back to the pot meat is done.

Back to the meat, although the use of pork, but eat it does not feel greasy. In fact, the home cooking version of the meat back to the pot approach, easy to learn, fat but not greasy, the entrance of the rich flavor!

Duck meat is often eaten in our life poultry meat food, nutrition is also particularly rich. The practice of braised duck is also the most popular.

1, prepare half a fresh duck, first wash the duck briefly, and then chopped into small pieces, the duck meat block should not be chopped too small, otherwise it is not addictive to eat meat.

2, after the duck meat block chopped, put it into the basin, add a spoonful of salt and then put the right amount of flour. Then add a little water, fully give him a scratch and knead evenly, keep scratching and mixing until sticky, and then pour into the water to wash twice, wash until the water is no longer cloudy on it.

3, then prepare to cook the meat ingredients, ginger moderate, smashed easier to taste, and then prepare a handful of garlic sliced garlic, and then prepare some small onions, anise moderate cinnamon dried chili

4, add a little cooking oil in the pot, after the heat into the duck directly stir fry, first fry the duck meat inside the water, and then stir fry inside the grease

5, the duck has been Stir fry until slightly yellow, and then put ginger slices dry chili pepper and seasonings onion knot after continue to give it stir fry. Stir fry the flavor of the seasoning, along the edge of the pan into some wine to fishy.

6, stir fry evenly, add a spoonful of soybean paste to the pot, then add a spoonful of soybean paste, and then continue to stir fry, stir fry inside the sauce flavor, pour boiling water, directly over medium heat for 30 minutes

7, take advantage of the stewing time, ready to prepare an appropriate amount of rice cakes cleaned up, according to their own preferences can also add vegetables. Next, prepare a moderate amount of green pepper red pepper, cut into pepper flakes.

8, after the duck stewed, the inside of the ingredients to pick out, and then add the clean rice cakes, continue to stew for 5 minutes, stewed and then tossed evenly, and then into the garlic cloves, tossed evenly, the green pepper red pepper to add in.

9, green peppers and red peppers fried to the raw, directly off the fire, into the plate, delicious and delicious braised duck is ready to eat, eat up special rice.

This is done out of the braised duck, a family of children like to eat. In winter, the elderly children can also eat some duck meat.

Usually a lot of partners are more like to eat bacon, in fact, the taste of soy sauce pork is not worse than bacon, the practice is also simple and trouble-free, the key is delicious.

1, prepare a non-stick pan, add 600 grams of soy sauce to the inside of the pan, and then add 62 grams of icing sugar old soy sauce, and then put a handful of icing sugar, put a piece of cinnamon, two star anise, three spices, a handful of cumin, and then put a handful of peppercorns, and then finally into the dry chili. Large fire will be the sauce to the boil, turn the fire to cook for 5 minutes into the flavor

2, prepare two pieces of fresh pork, and then prepare a larger pot, pour in the appropriate amount of high white wine, and then put the pork to put in to the smear a little bit, sterilized, and in addition to prevent the meat from deteriorating.

3. Meat coated evenly, put directly into the basin, the boiled sauce poured into the meat, all poured in, the meat back and forth a little flip, so that the meat evenly absorbed sauce

4, and then prepare a plate, buckle directly on top of the meat, so that the meat is completely immersed in the broth. Covered with plastic wrap, placed in the refrigerator for more than 24 hours, turning twice in the middle, so that the meat more evenly absorbed soup

5, after the meat is completely marinated, hanging directly in the ventilation of the shade, to give the meat air-drying.

6, after the meat is completely air-dried, take it down, put it on a plate, the bottom with chopsticks, and then put it in the steamer, high heat boil, turn to medium heat and steam for 60 minutes

7, after the meat is cooked, let it cool down and cut it into thin slices, and drizzle it with the soup. Delicious and tasty sauce pork is the best, the taste is not worse than bacon.

Soy sauce pork with simple ingredients in, the practice is even simpler, the novice white can also be a successful operation,

I remember when I was a child, the most missed is the five spice marinated meat, every time my mother bought marinated meat, always find a way to taste a mouthful of it before giving up.

1, prepare the right amount of meat, first of all, the meat to clean, and then use absorbent paper to dry the surface of the water,

2, next to the whole piece of meat into the pot to fry a frying, frying out of the inside of the oil, frying until the surface of the caramelized on the

3, next to start frying the sugar color. In the pan Tianjian little oil, put a handful of rock sugar, high heat will be fried sugar to melt, and then small fire stir-fried to show date red, such as the emergence of dense small bubbles, directly pour into the boiling water, good-looking sugar color is done

4, the next to the color of the sugar to add four hard-boiled eggs, the fried pork is added to it. You can also add some chicken thighs, and chicken claws, whatever you want to eat into what.

5, all put in, put onion, ginger, dry chili, put the right amount of wine, and then into the salt, and then prepare the right amount of spices, put the spices into the gauze, put into the pot.

6, after all the ingredients are put in, large fire boil, turn small fire stew 60 minutes. After stewing, with chopsticks can easily be tied in, indicating that it has been cooked very soft and rotten.

7, wait until the marinated meat cooled, directly cut into thin slices. Then pour in the sauce, eat a special meal.

The home version of the five spice marinated meat, although not sold outside so much big material, but eat the flavor is also good. It's delicious and flavorful, and the meat is soft but not rotten.

Folk traditionally have "winter eat mutton" said, the Spring Festival dinner can not be less mutton, a plate of delicious delicious cumin mutton, every time you can eat CD.

1, prepare the right amount of fresh lamb, I cut into thin slices of lamb, try to cut a little thinner, if it is not good to cut, you can first put in the refrigerator to the freezer.

2, after the lamb slices cut, add a little salt, pepper and then pour into the wine to fishy, a spoonful of soy sauce, mix well. Let the mutton fully absorb the soup flavor, and then add an egg white, and then put some starch, once again, scratch and mix to sticky, and finally pour a little cooking oil, anti-sticking

3, ready to some scallions cut into scallions, and then ready to prepare the right amount of cilantro, directly into the cilantro chopped. Cut the parsley into the plate spare

4, the pot of boiling oil, put some cooking oil, oil heat, will be put into the lamb to fry a fried, fried to the stereotypes, constantly stirring to make its heat evenly, the color is also more uniform

5, lamb fried to golden brown when the sheng out, and then the temperature of the oil will be raised, put in the re-frying a bit, so that fried out of the lamb more crispy

4, the oil temperature, and then put in the lamb to fry a bit, so the fried out of more crispy

6, the oil temperature, and then put in the oil temperature, and then put in the oil temperature.

6, start a pot of oil into the onion, fried onion flavor, into the fried lamb, stir fry evenly, add salt, pepper, paprika, white sugar, white sesame and then add some cumin powder, fully tossed evenly,

7, tossed into the flavor, put in the chopped cilantro crushed. Stir fry a few times, directly into the plate, delicious delicious cumin lamb is ready.

Cumin lamb is the most popular dish, especially children especially like, as a kebab to eat, a bite a, especially addictive.

1, prepare the right amount of fresh chicken claws, first of all, the chicken claws to clean, clean, chicken claws to choose more fat chicken claws. Such chicken claws do, look good and delicious. Clean and put aside

2, the pot inside the oil, put a handful of rock sugar fried sugar color, first big fire to the rock sugar to fry melting, and then small fire fried to present date red, and then continue to fry to the presentation of dense small bubbles, pour into the boiling water, stirring evenly, good-looking sugar color on the frying,

3, sugar color frying is good, the chicken claws put in direct stewing. High heat boiling, direct cooking 5 minutes, after cooking, directly out into the cool water. With flowing water to wash the surface of the foam, and grease.

4, wash and dry water, put the chicken claws directly on the absorbent paper, absorb the water on the surface of the chicken claws,

5, start the pot of boiling oil, after the oil is hot, the chicken claws to pour it in; low-fire slow frying, first fry the chicken claws dry surface water, and then slowly fry to golden brown.

6, chicken claws fried to golden brown out, and then the oil temperature rises, and then put in the re-frying, frying for half a minute, and again the chicken claws to fish out, put into the cool water inside the soak, so it is easier to skin. Soak in cool water for 60 minutes or so, until the skin can be soaked

7, the next to prepare the chicken claw marinade ingredients, ready to ginger slices, and then quasi don't small onions cut into scallion segments, a handful of garlic cut into slices of garlic, and then to the plate, into the peppercorns, cinnamon, scented leaves, octopus

8, the chicken claw has been completely up the skin of the chicken, this time the chicken claw to cut a little bit, so it is relatively easy to cut down the chicken claw to the skin.

9, start a pot of oil, add seasonings onion, ginger and garlic burst incense, stir fry flavor and then add a spoonful of bean paste, and then add a spoonful of soybean paste, stir fry red oil, stir fry sauce flavor, put a spoonful of soy sauce, and then pour into the right amount of sugar color, and then pour into the boiling water. Boil on high heat

10, after boiling, put the soaked chicken claws, cook on high heat for 10 minutes, after cooking, the inside of the big ingredients to pick out. And then big fire juice

11, the soup received a thick time, chicken claws are done. Then into the plate, delicious and delicious tiger skin chicken claws on the group is good.

1, prepare the appropriate amount of ribs, directly to the ribs into long and short ribs chopped into uniform blocks, and then add flour, pour a little water, mix well, so that the flour can adsorb the surface of the ribs of the dirt, and then the ribs to clean

2, to the ribs inside an egg yolk, and then add soy sauce, salt and starch, mix well, and then add a little cooking oil, and then add a little bit of cooking oil, and then add a little bit of cooking oil. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how it works. Put aside to marinate for 20 minutes

3, next to prepare a green pepper red pepper, remove the seeds to remove the tip of the clean, and then cut into a thin point of green pepper silk, and then cut into green pepper red pepper diced knife. Then cut into some minced ginger, garlic, scallions, into the plate spare

4, ribs marinated, pot more into some cooking oil, put the ribs into the frying a frying, frying to a slight yellow, stirring a little, so that the ribs are heated uniformly, even color, the whole process of the heat frying 8 minutes or so, the ribs to the frying of the ribs

5, ribs fried to golden crispy, and then directly out of the standby.

6, a pot of oil, put ginger and garlic minced incense, fried flavor and then the onion green pepper red pepper diced to add in, fried incense into the fried ribs, and then add some salt, fully tossed evenly.

7, ribs fried evenly, you see into the plate, delicious and delicious salt and pepper ribs are ready.

In the home to do salt and pepper ribs, do not need too complicated steps, you can also make the flavor of the restaurant, crispy outside and tender inside, the aroma is tempting.

From childhood to adulthood, the favorite food is pig's feet, pig's feet eat especially strong, especially after growing up is like a lot, eat pig's feet can also be beauty.

1, prepare the right amount of pig's feet, first pig's feet to burn a little bit, so you can remove the fluff, but also to fishy. After the pig's feet burned and put into the water to soak for 10 minutes, and then the burnt part to scrape, clean again

2, pig's feet dealt with directly after chopping into small pieces, pig's feet should not be chopped too small, or eat meat is not addictive. Chopped pig's feet block into the basin, wash it again, wash off the blood inside

3, pig's feet clean, cold water blanching pot, put in ginger. Then into the onion knot, and finally pour into the cooking wine to fishy, blanch water on high heat, cook over high heat for 1 minute, skimming the surface of the foam, pig's feet blanching after fishing, put into warm water and clean it again, put into the basin spare

4, the next preparation for cooking pig's feet of the seasoning, prepare a small bowl, put star anise, cinnamon, sesame seeds, peppercorns, dried chili peppers, put into the warm water soak,

5, the pan Burning oil, put a handful of rock sugar fried sugar color, first big fire will be fried sugar to melt, and then turn to small fire slowly fried, fried to present date red, dense small bubbles when the pig's trotters into the fried, fried to the top of the color

6, pig's trotters fried to the full color, and then into the ginger, fried for a minute, put in the soaked good seasonings, fried seasonings of the aroma

7, pig's trotters fried to the color of bright, and then into the color, and then into the color, and then into the color, and the color, and the color. Sautéed to taste, pour in enough warm water, warm water to be no more than pig's feet, high heat boil, directly into the pressure cooker inside, so that you can more quickly pressure cooked. Pour a moderate amount of beer into the pressure cooker, there is a good deodorization effect.

8, voltage cooker pressure cooked inside, and then directly into the pot, the inside of the ingredients to pick out, and then add salt Chicken Seasoning, and then open the fire juice, soup block to close the rich when the fire sheng plate.

9, pig's feet into the plate, sprinkled with green onions, delicious and delicious braised pig's feet is done

This stewed braised pig's feet taste delicious, rich in nutritional value, eating is also fat and not greasy.

1, prepare the right amount of fresh prawns, first to clean the prawns, and then begin to deal with prawns, first to cut off the shrimp feet, and then cut off the shrimp gun. Afterwards, the head of the dirt to squeeze out, and then get the shrimp line out, so that one by one the prawns to deal with.

2, deal with the prawns clean, and then put into the basin, put ginger. Then put pepper, pour the right amount of wine to fishy, mix well, marinate for 15 minutes

3, prepare a little more garlic, garlic, garlic, garlic, garlic, garlic, garlic as much as possible to prepare some, so that eat up enough flavor, prepare the right amount of green onions cut into scallions, put it into the dish

4, put some more cooking oil in the pan, after the oil is hot, put the prawns! Fry a frying, prawns on one side after frying, turn over and continue to fry the other side. After the prawns are cooked, directly out of the spare

5, start the pot of oil, put the garlic burst incense, stir fry after a little salt to taste, and then put the fried prawns in, stir fry evenly to start seasoning

6, seasoning time to add sugar to refresh, and then put some oyster sauce to increase the freshness, stir fry evenly to add a little soy sauce, stir fry for a few moments, pour in a little water, stir fry out of the pot gas. Then small fire will be prawns, simmer for 5 minutes

7, prawns simmering well, pour in the other half of the garlic, stir-fry for a minute, stir-fry garlic flavor, add a little starch water, so you can make the soup more concentrated.

8, after the prawns are fried, sheng into the plate, sprinkled with nice green onions, delicious and tasty garlic prawns are ready.

Spring Festival to the family to do a plate of delicious garlic prawns, shrimp meat is very tender and flavorful, eat a bite simply can not stop. The prawns made in this way at home are tender, tasty, colorful, nutritious, and suitable for both young and old.

Festive time to eat more fish, symbolizing the year, fish meat tender and delicious, nutritious, especially rich. It is a kind of home cooking ingredients for young and old

1, prepare a fresh perch, first of all, the gills and fish guts to clean, fish belly inside the black membrane to tear off. The black membrane is also the main source of fishy flavor. The fins are cut off, and the tail is trimmed. Then clean the fish,

2, next to the fish knife, the back of the fish knife, it is easier to taste, but also more beautiful, the stomach part of the fish knife, it is easy to taste, the part of the fish bone also played on a few knives

3, prepare some garlic cloves, and then prepare a moderate amount of small onions, direct pinch, pinch onion and ginger water directly coated with the fish's body, and then again. Pour a moderate amount of wine to fishy, direct fish marinade for 20 minutes into the flavor

4, while the marinade time, to prepare some ingredients, ginger a piece of ginger, first cut a little bit of thin ginger, and then cut into thin ginger, red pepper moderate amount, cut into thin red pepper, in the preparation of some small green onions, cut directly into green onion threads. Put the cut three silk into a bowl, pour warm water to soak

5, ready onion cut into sliced scallions, and then prepare some garlic, cut directly into sliced garlic, cut into a bowl

6, sea bass marinade, cut the ginger slices of onion slices, directly on the bottom of the plate, and then in the body of the fish is also stuffed with some onions and ginger fishy

7, sea bass, water on the pot, steam over high heat for 8 minutes

7, sea bass, water on the pot, steamed for 8 minutes < /p>

8, while steaming time, fry a green onion oil, pan into the green onion ginger garlic fried incense. Then pour into the steamed fish soy sauce, and then into the soy sauce, sauce fried, put a little oyster sauce, tossed evenly, put aside

9, bass steamed good to go. The juice inside to pour out, onion and ginger are also picked out. Sprinkle with three silk, and then drizzle into the fried soy sauce, delicious that is, delicious and delicious steamed sea bass is ready.

Steamed sea bass maximizes the retention of the freshness of the fish, simple, nutritious.