Hello everyone, this is Sister Xiang talking about food, sharing delicious home-cooked food every day. Tomorrow is the Chinese New Year's Eve night of 2024, and after the Chinese New Year's Eve, the new year will be ushered in, and every household will be busy, buying New Year's goods, pasting Spring Festival couplets, setting off firecrackers, greeting the New Year, pressing New Year's money, Chinese New Year's Eve meals, etc., and the family will celebrate the New Year happily. Chinese New Year's Eve dinner on Chinese New Year's Eve, some places will like to eat hot pot, some will like to eat a variety of delicious stir-fried dishes, no matter how to eat, as long as the family is reunited, it is the most important. If you are like me, you like to eat stir-fried dishes, you might as well arrange a braised dish, today I recommend six delicious braised home-cooked dishes, nutritious, delicious and good-looking, meaning prosperous, the atmosphere of the New Year is full, let's take a look at the specific method.
1. Braised pork quail eggs
Ingredients: pork belly, quail eggs, rock sugar, ginger slices, green onion knots, garlic, bay leaves, star anise, cinnamon.
Steps:
1. Clean the pork belly and cut it into small pieces, blanch it in a pot under cold water, add ginger slices to remove the smell, skim off the foam after boiling, and then scoop it up and drain the water. After the quail eggs are cooked, pass them through cold water and peel off the shells.
2. Heat the pot, add the pork belly and fry it until golden brown on both sides, fry the grease, and set aside.
3. Put rock sugar in the bottom oil of the pot, turn on low heat and slowly fry the jujube red sugar, then add the pork belly and stir-fry evenly to color.
4. Then add an appropriate amount of water to cover the ingredients, add light soy sauce, cooking wine, oyster sauce, dark soy sauce, star anise, bay leaves, cinnamon, ginger slices, green onion knots, garlic, cover and simmer for half an hour.
5. Then add the quail eggs and continue to simmer for 20 minutes. After cooking, take out the spices, turn on high heat and stir-fry to collect the juice, then you can put it out of the pot and put it on a plate to eat.
2. Braised pig's trotters
Ingredients: pork trotters, ginger slices, rock sugar, chopped green onions.
Steps:
1. Clean the pig's trotters, blanch them in a pot under cold water, add ginger slices to remove the smell, skim off the foam after boiling, and then scoop them up and drain the water.
2. Heat the oil, after the oil is hot, add rock sugar and slowly fry the jujube red sugar color on low heat, then add the pig's trotters and stir-fry evenly to color, then add light soy sauce and dark soy sauce to taste, stir-fry evenly until flavorful.
3. Then add an appropriate amount of water to cover the ingredients, cover the lid and simmer for an hour.
4. After the pig's trotters are stewed until soft, stir-fry on high heat to collect the juice, sprinkle with chopped green onions to garnish and then take them out of the pot and put them on a plate to eat.
3. Braised chicken thighs
Ingredients: chicken thighs, ginger slices, green onions, garlic slices, millet spicy, green peppers, rock sugar, star anise, dried chilies, Sichuan peppercorns, bean paste.
Steps:
1. Clean the chicken thighs and chop them into small pieces, blanch them in a pot under cold water, add ginger slices and green onions to remove the smell, skim off the foam after boiling, and then scoop them up and drain the water.
2. Heat the oil, add the green onion, ginger and garlic and stir-fry until fragrant, then add the bean paste and stir-fry the red oil, then pour in the chicken thighs and stir-fry evenly for coloring.
3. Then add dried chili peppers, Sichuan peppercorns, rock sugar and star anise, stir-fry for a while and stir-fry until fragrant, then add light soy sauce, oyster sauce and dark soy sauce to taste, stir-fry evenly until flavorful.
4. Then add an appropriate amount of water to cover the ingredients, cover and simmer for 10 minutes. After cooking, add millet spicy and green pepper and stir-fry a few times, reduce the juice over high heat, and then put it out of the pot and serve it on a plate.
Fourth, braised pork ribs
Ingredients: pork ribs, green onions, ginger and garlic, millet spicy, chopped green onions, white sesame seeds.
Steps:
1. Chop the pork ribs into small pieces, clean them and blanch them in a pot under cold water, add ginger slices to remove the smell, skim off the foam after boiling, and then scoop them up and drain the water.
2. Heat the oil, add the green onion, ginger and garlic and stir-fry until fragrant, then add the pork ribs and stir-fry evenly, add cooking wine, light soy sauce, dark soy sauce and oyster sauce after stir-frying, stir-fry evenly until flavorful.
3. Then add an appropriate amount of water, cover and simmer for half an hour. After cooking, turn on high heat and stir-fry to collect the juice, sprinkle with chopped green onion and white sesame seeds, and then put it on a plate and eat.
5. Braised beef
Ingredients: beef, green onion, ginger and garlic, dried chili, bay leaf, cinnamon, hot pot base, bean paste, rock sugar.
Steps:
1. Clean the beef and cut it into small pieces, blanch it in a pot under cold water, put in the ginger slices to remove the smell, skim off the foam after boiling, and then scoop it up and drain the water.
2. Heat the oil, add the bean paste and hot pot base after the oil is hot, stir-fry the red oil, then pour in the beef and stir-fry evenly.
3. Then add light soy sauce, dark soy sauce, green onion, ginger and garlic, dried chili, bay leaves, cinnamon and an appropriate amount of water, turn on high heat and simmer for two hours.
4. When the time is up, simmer until the beef is soft and rotten, turn on the high heat and stir-fry to collect the juice to get out of the pot and put it on a plate to eat.
6. Braised hairtail
Prepare the ingredients: hairtail, green onion, ginger and garlic, millet spicy, sauce.
Steps:
1. Clean the hairtail, absorb the water with kitchen paper, then add shredded ginger, green onion and cooking wine, grasp and mix evenly and marinate for ten minutes to remove the fish.
2. Wrap the marinated hairtail with a layer of starch, put it in an oil pan and fry it until golden brown on both sides, and then put it out for later use.
3. Leave the bottom oil in the pot, add the green onion, ginger, garlic and millet to stir-fry until fragrant, then add the hairtail and sauce (cooking wine, light soy sauce, oyster sauce, dark soy sauce, vinegar, salt, sugar and half a bowl of water), cover the lid and simmer for about five minutes.
4. After the hairtail is cooked, pour in water starch to thicken, cook until the sauce is thick, sprinkle with some chopped green onions to garnish and serve on the table.