Chinese New Year’s Eve family banquet, prepare these 5 hard dishes, delicious and support noodles, learn to show your hands in advance for the New Year

The New Year is getting closer and closer, and I believe everyone is very excited and looking forward to reuniting with their families. Chinese New Year’s Eve this day, the whole family gathers, there is a table of good dishes, and there must be a few hard dishes to support the scene, so what kind of dishes are good? Chinese New Year’s Eve family banquet, prepare 5 hard dishes, delicious and support noodles, learn to show a hand in advance for the New Year.

Come and see the recipe of these dishes, if you are interested, follow it for the New Year, and have a happy New Year Chinese New Year’s Eve arrangement!

First course – sweet and sour ribs


Chop the ribs into small pieces, wash them a few times, pour them into a pot, add cold water and cooking wine, and boil over high heat to foam.

Skim clean with a spoon and remove the ribs, then wash with warm water and drain. Slice ginger and green onion and set aside.

In a bowl, put cooking wine, light soy sauce, dark soy sauce, white sugar and vinegar and stir well to make a sweet and sour sauce.

Add oil to the pan, heat it up, add green onion, ginger, star anise, stir-fry until fragrant, then pour in the ribs and stir-fry for two minutes.

Then pour in sweet and sour sauce and stir-fry evenly, add an appropriate amount of boiling water, turn on high heat and simmer, turn to low heat after boiling, and simmer for half an hour.

After simmering, stir-fry over high heat to collect the juice, and sprinkle with chopped green onion and cooked white sesame seeds to garnish after serving.

The second course – sauce trotters


The pig’s trotters are cleaned and chopped into small pieces, washed several times, poured into the pot, added to clean water and boiled, and then removed the foam.

After the trotters are removed, wash them, drain and set aside.

Add oil to the pot, heat it up, pour in rock sugar to stir-fry the sugar color, and then pour in the pig’s trotters to quickly stir-fry and color. Then add sliced ginger, green onion, star anise, cinnamon and fragrant leaves and stir-fry well.

Then turn to the rice cooker, pour in a little white wine, add curd milk, light soy sauce, dark soy sauce, salt and stir well.

Finally, add enough water and simmer, simmer until the pig’s trotters are soft and glutinous, if the soup is too much after stewing, you can transfer it to the wok to collect the juice.

The third course – spicy chicken


Chop the chicken into small pieces, add clean water and soak for half an hour, wash it after soaking, and drain it after the water becomes clear.

Then put it in a large bowl, add salt, white pepper, light soy sauce, cooking wine, white sugar and mix well, marinate for an hour to taste.

After marinating, add cooking oil to the pot, more often, turn to low heat when it is slightly smoked, pour the chicken pieces into the pot, and fry until the chicken changes color slightly.

After frying, remove and re-fry until the chicken turns golden brown.

Leave the base oil in the pot, add green onion, ginger and garlic and stir-fry until fragrant, then add peppercorns and dried chili peppers to stir-fry until fragrant. Finally, pour in the diced chicken, stir-fry quickly for a minute, sprinkle with some cooked white sesame seeds, and you are ready to serve.

The fourth course – saltwater shrimp


Remove the shrimp line, process and rinse well. Add water to a pot, add ginger slices, green onion, star anise, peppercorns, fragrant leaves, cinnamon, salt, and bring to a boil over high heat.

Pour in a spoonful of cooking wine and all the shrimp, push twice and cook until the shrimp change color.

After cooking, take out the shrimp and soak them in ice water, it is better to put more ice cubes, soak for ten minutes, then take them out and put them on a plate and arrange them.

Finally, mix a bowl of sauce, add minced ginger, steamed fish soy sauce, balsamic vinegar, chili oil and sesame oil, stir well, and place next to the shrimp and serve.

The fifth course – braised beef


Cut the beef shank meat into two or three large pieces, if the pot is large enough, you can also not cut it, put it in cool water to soak for an hour or two, and change the water treatment more.

Then put the beef into the pot, add water to boil, remove the foam when there is foam, cook until there is no foam, take it out, and then clean it.

Put the beef in a saucepan, star anise, fragrant leaves, cinnamon, dried chili pepper, Sichuan peppercorns, cumin, dried hawthorn wrapped in gauze and put into the pot, and then add ginger slices, green onion, cooking wine, light soy sauce, dark soy sauce.

Pour in enough water, bring to a boil, reduce the heat, and cook until the beef is cooked through, and it can be easily pierced.

Turn off the heat, soak overnight, then refrigerate, take out the slices when eating, and mix the sauce and serve.

The above five dishes are delicious and delicious, and the whole family loves to eat them, so Chinese New Year’s Eve dinner may wish to be arranged

Tong Linh –


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