Sichuan Chinese New Year s Eve Rice Menu Recipes, Sichuan Traditional Chinese New Year s Eve Rice Re

The first course: return to the pot meat.

Method: 1. Cook the fresh meat slices until they are eight ripe, and slice them for later use.

2. Heat the pot, add the sliced meat and stir-fry.

3. After the meat slices are rolled, rush to the side of the pot, add the watercress, tempeh and side dishes, and fry them.

Second course: salt fried meat.

Method. 1. Slice the meat and cut off the garlic.

2. Heat the oil, add the meat slices and stir-fry.

3. Stir-fry the cooking wine, bean paste, and tempeh.

4. Stir-fry the garlic, soy sauce, sweet sauce and garlic table.

Third course: boiled pork slices.

Method: 1. Slice the meat, marinate it with cooking wine, egg white, dry starch and salt.

2. Put oil in a pot, add minced green onions, ginger and garlic slices, bean paste and stir-fry until fragrant, add water and salt and bring to a boil.

3. Blanch the side dishes in a pot and put them on a plate.

4. Put the meat slices in the pot and blanch.

5. Remove from the pot, sprinkle the peppercorns and chili peppers on the meat slices, heat the oil in a clean pot and pour it on the plate, and sprinkle the peppercorns and chili noodles.

The fourth course: fish-flavored shredded pork.

Method: 1. Cut the meat into shreds, add a little salt, cooking wine and starch to marinate.

2. Cut the fungus, green pepper, green onion, ginger and garlic for later use.

3. Mix sugar, soy sauce, vinegar, salt, chopped green onion, minced ginger, minced garlic, broth and starch into fish sauce.

4. Heat the oil, add the green onion, ginger and garlic and stir-fry until fragrant, then add the shredded meat and stir-fry.

5. Add the sauce and stir-fry well, pour in the green pepper and fungus, add the chicken essence and stir-fry well.

Fifth course: stir-fried pork.

Method: 1. Cut the chili, fresh meat, ginger and garlic.

2. Heat the oil, add ginger and garlic and stir-fry until fragrant, pour in the meat slices and stir-fry with salt.

3. Rush the meat to the side of the pot, add the green pepper and add a little salt and stir-fry.

4. Put down the meat and stir-fry well, add vinegar, soy sauce, cooking wine, and tempeh and stir-fry.

5. Finally, add chicken essence and stir well.

Fish. Fish is a very common ingredient in Sichuan cuisine, and no matter which one you do, at the end of the year, you will make some dishes that use fish as an ingredient,..

Chicken. In the annual Chinese New Year's Eve meal, every family will prepare an ingredient, that is, chicken, everyone calls the chicken a phoenix ,..

Trotters. Pig's trotters are rich in nutritional value, and the chewiness of pig's trotters is also a favorite food for many people, and pig's trotters are also a symbol of strength,..

Bean curd. Tofu is also one of the essential dishes on the Chinese New Year's Eve dinner table, tofu can be made into many dishes, stir-fried, boiled soup.

Japanese soup dish Sauerkraut chicken shredded soup Meals Sichuan kimchi 1. Auspicious celebration Sichuan cuisine Chinese New Year's Eve rice recipe - auspicious surplus raw materials: water squid, cooked pork belly, cooked pork tongue, ham sausage about 150 grams each, cooked chicken.

It is characterized by numb, spicy, fresh and fragrant.

The raw materials of Sichuan cuisine are mostly home-cooked ingredients, and the banquet guests occasionally use mountain delicacies and river freshness. Make good use of cooking methods such as stir-frying, dry stir-frying, dry roasting, soaking, and stewing.

It is famous for its "taste", with many flavor types and rich changes, with fish fragrance, red oil, strange flavor, and spicy flavor are more prominent.

The style of Sichuan cuisine is simple and fresh, with a strong local flavor.

Famous representative dishes include: Dongpo elbow, cold pot fish, stone ground bean curd, sweet duck, braised duck, fish-flavored shredded pork, back to the pot meat, mapo tofu, spicy chicken, sauerkraut fish, boiled fish, Mao Xuewang, husband and wife lung slices, Chongqing hot pot, boiling water cabbage, cross-bridge pork ribs and so on.