2024 Chinese New Year's Eve dinner, the most popular 9 meat dishes

Cooking Instructions

1. 1. Bring water to a boil, pot the pork belly under cold water, add the green onion and ginger, and cooking wine. After boiling on high heat, turn to medium-low heat and continue to cook for 20 minutes, which can be pierced with chopsticks, which means that the meat inside is also cooked. The skin of the meat is forked with a fork, and a layer of dark soy sauce is smeared on the skin of the meat and allowed to dry naturally.
   2. Pour oil into the pot, put the pork belly into the oil temperature and fry it slowly, put the meat skin downward, cover it immediately, fry the back skin, fry it on both sides a little and take it out
   3.Slice the pork belly, not too thin about
   3,4 mm 4.Put the cut large meat slices into the container and add soy sauce, oyster sauce, fermented bean curd juice, and sugar. Wear gloves to grasp and mix evenly, marinate and taste
   5.The next time to fry plum vegetables, put an appropriate amount of oil in the pot, the oil temperature is moderate into the dry chili pepper and stir-fry, put the plum vegetables and stir-fry, add chicken essence, a little salt, 1 spoon of sugar and stir-fry until fragrant (you need to add some salt to taste, otherwise it is too light and not flavorful, friends who are not sure about this dish, you can taste the saltiness during the frying process, and adjust to your favorite saltiness)
   6. Find a deeper bowl and place the marinated large meat slices in the bowl flatly,
   7. Spread the fried umeboshi on top of the meat, pour the sauce of the marinated meat over the plum cabbage, flush with the mouth of the bowl, and press it firmly.
   8. Cover the plum cabbage button meat with plastic wrap, and when the steamer water is boiling, put it in the steamer and steam it over medium-low heat for 1 and a half hours. The steamed plum cabbage will be more flavorful after being placed for a few hours, and if you like to eat something softer, steam it for half an hour, during which you can look at the water in the pot, add some water in the pot at the right time, and don't boil it dry.
   
   9. After steaming, pour the soup into the pot, and then find a plate to buckle the mouth of the bowl and buckle the meat. Add the soup over low heat, thicken it with a little water starch, and pour it on top of the buttoned meat.

   

2. 1. The ribs are soaked in water for later use, which is the key
   to removing the smell of meat2. Fry the ribs over medium heat for about 2 minutes, and then pick them
   up after the surface is browned 3. Pour oil into the pot, stir-fry the green onions, ginger and garlic, add diced tomatoes and pineapples and stir-fry the juice
   4. Add 1 spoon of
   cooking wine + 2 spoons of vinegar + 3 spoons of sugar + 4 spoons of light soy sauce + 5 spoons of warm water
   6. When the soup is thickened, mix well and then remove from the pot

   

3. 1. Wash the chicken wings, hit the flower knife on both sides, soak in water for about 20 minutes, soak in blood water, remove and drain the water for later use2
   . Put it in a basin, add garlic and ginger, 2 spoons of light soy sauce + 1 spoon of oyster sauce + 1 spoon of dark soy sauce + 1 spoon of honey + 3 grams of pepper + half a spoon of salt, grasp it repeatedly with your hands, put it in the refrigerator and marinate for 3 hours
   4. Spray a little oil in a non-stick pan and pour in the chicken wings
   5. Turn the pot from time to time to avoid frying 6.Put
   the word Fu in the plate and sprinkle with chili powder
   7.Gently take out the word Fu with tweezers, and the plate decoration is
   ready8.Put on the chicken wings, sprinkle sesame seeds and chopped coriander to decorate

   

4. 1. Soak the elbow in cold water for two hours, remove the blood water, and draw 2 knives to facilitate stewing and flavor
   2. Put the elbow in a pot under cold water, add green onion and ginger, bay leaves, a few peppercorns, 1 spoon of cooking wine, and cook for ten minutes
   3.
   to prevent oil splash burns. The skin of the elbow is side down, fry until the skin is brown-red, take it out
   5.Move the elbow into the electric pressure cooker, add half a bottle of beer and water to the elbow as soon as possible, and put in 3 spoons of light soy sauce + 3 spoons of oyster sauce + 30 grams of rock sugar + 3 grams of red yeast rice powder + 2 spoons of salt + braised pork buns. When choosing a stew program, it is best to use the program to stew three times, so that it is easy to separate the bone and meat, and the aroma and flavor. You can easily pierce the thick part of the meat with chopsticks, and you can cut off the
   power 6.Take out the stewed pork knuckle and put it on the plate, pour in the soup, sprinkle with chives and white sesame seeds.

   

5. 1.Soak the vermicelli in warm water to soften and set aside2.Chop
   the millet spicy, chop the garlic into minced garlic, pour hot oil to stir up the fragrance3.Add
   1 tablespoon of salt, 1 tablespoon of chicken essence, 1 tablespoon of oyster sauce, 2 tablespoons of light soy sauce and stir well4.Wash
   and shell the shrimp, cut it from the back, pull out the shrimp line, and turn the tail of the open prawn out from the middle of the
   shrimp5.Stack the vermicelli at the bottom of the bowl and put the fresh shrimp
   on it6. Pour the prepared garlic sauce evenly on the
   shrimp 7. Put the prepared garlic vermicelli shrimp in the steamer, steam the water over high heat for 5-8 minutes after
   boiling8

   

6. 1. Clean the lamb leg meat and soak it in water, if time permits, you can soak it for an hour or two, and change the water several times halfway.
   2. Wash the carrots, peel them, cut them with a hob, cut the garlic seedlings into sections, and set aside
   3. Put an appropriate amount of cold water in the pot, put in the soaked mutton, add ginger slices, cooking wine, and remove the mutton after boiling over high heat
   4.
   
   Pour in the mutton, add 2 spoons of bean paste + 1 spoon of dark soy sauce + 1 spoon of light soy sauce and turn over to color
   7. Cover and cook over medium-low heat for about 40 minutes

   

7. 1. Put the shredded tenderloin into a bowl, add 1 egg white, 10 grams of light soy sauce, 10 grams of cooking wine, 10 grams of starch, 1 tablespoon of cooking oil and stir clockwise to starch, marinate for 20 minutes
   2. Prepare the sauce: 1 spoon of Liubiju yellow sauce + 1 spoon of dark soy sauce + 1 spoon of light soy sauce + a little water + 2 spoons of sweet noodle sauce and mix well
   3. Pour 2 spoons of cooking oil into the pot, fry the marinated shredded meat until it changes color and then put it out for later use
   4. Add 1 spoon of oil to the pot, Pour in the sauce and stir-fry until
   fragrant5.Stir-fry the fried shredded meat evenly until the soup is thick, then turn off the
   heat6.Blanch the bean skin with boiling water to get rid of the beany smell7.Put
   the cucumber shreds, green onions, and carrots shredded and roll them up, and they should be tighter when rolling, otherwise they are easy to spread
   out8.Cut oblique knives
   every two centimeters or so9.Cut them and place them on the side of the plate in turn, Pour the fried shredded pork into a pre-arranged plate, and a plate of shredded pork in Kyoto sauce with a rich sauce is complete

   

8. 1. Choose a three-yellow chicken of about 2 catties, remove the tip of the buttocks, above the neck of the chicken, pour it with boiling water until the chicken skin is retracted and set, add 2 spoons of honey + 2 spoons of light soy sauce + 1 spoon of oyster sauce + 5 grams of pepper + 1 spoon of garlic powder + half an onion cut + 1 spoon of salt, start to spread evenly from the inside of the stomach, wipe the belly and then wipe the outside. Wipe it everywhere, cover it with plastic wrap and put it in the refrigerator to marinate overnight to make it more flavorful2.Stuff
   an orange in your stomach and fix it with a toothpick, so that the baked shape looks better, fix the legs and wings with a rope, and use a hair dryer to dry the surface moisture3.Prepare
   3 grams of red yeast rice powder + 10 grams of dark soy sauce, mix evenly, and apply it on the chicken skin, so that the color of the test is bright red
   4.Put it in the air fryer and spray some oil, 180 degrees for 50 minutes, you can also directly choose the program's built-in roast chicken mode, remember to turn it over halfway, so that the chicken is evenly heated.

   

9. 1. Clean the duck wings and absorb the water
   with kitchen paper 2. Heat the pan with cold oil, put in the duck wings and fry until the surface is golden, add ginger and garlic slices to stir fragrant3
   . Pour water over the ingredients, add a tablespoon of plum sauce + 2 spoons of light soy sauce + 1 spoon of dark soy sauce + 20 grams of rock sugar + 1 spoon of cooking wine + 5 grams of pepper
   4. Cover the lid, keep it on medium-low heat and simmer slowly after boiling, it will take about 20 minutes, turn the juice to high heat, and sprinkle with white sesame seeds
   5. You can also nibble directly when it is cold, and the duck wings with a light fruity aroma will become more addictive the more you eat