5,000 years of food New Year's Day family banquet, make 8 high-value family banquet dishes, nutritious and delicious, everyone praises!
Hot and sour chicken gizzards. 
Ingredients: chicken gizzard, pickled pepper, millet pepper, garlic, green onion, ginger, garlic.
1. Wash the chicken gizzard and cut it into thin slices, boil water, add green onion and ginger cooking wine, blanch until it changes color, remove and drain the water.
2. Put oil in the pot, pour in the chicken gizzards, stir-fry the shredded ginger to remove the water vapor, remove the fishy smell, and then put it out for later use.
3. Leave a little base oil in the pot, put millet pepper, garlic cloves, pickled pepper and stir-fry until fragrant, pour in garlic moss, stir-fry until broken, then add a little salt to the chicken gizzard, chicken essence, a little dark soy sauce, a spoonful of light soy sauce, a spoonful of oyster sauce to taste, and stir-fry evenly with pepper.
4. Finally, stir-fry evenly over high heat to get out of the pot.
Fungus pork belly soup.
Ingredients: 1 pork belly;Lean pork to taste;Fungus Appropriate amount;Ginger to taste, sliced;Cooking wine to taste;Salt to taste;Pepper to taste;Edible oil in moderation;Minced coriander to taste (optional).
Steps: 1) Blanch pork belly as in the previous steps.
2) Slicing process: Cut the blanched pork belly into thin slices and set aside.
3) Stir-fry fragrant fungus: Add an appropriate amount of cooking oil to the pot, add ginger slices and stir-fry until fragrant, then add fungus and stir-fry evenly.
4) Bring to a simmer: Put the sliced pork belly and lean pork into a stew pot. Add enough water, then add the sautéed fungus and ginger slices, add salt and pepper.
5) Simmer for a few hours: Put the pot into the old heat and simmer for 3-4 hours to make the soup mellow and the meat tender.
6) Seasoning: Season with salt and pepper to taste.
7) Serve on the plate: The soup is clear, the pork belly is full of toughness, and the meat is delicious. Put the stewed fungus pork belly soup in a bowl, sprinkle with some chopped coriander, and enjoy.
Cabbage and tofu ball soup.
Ingredients: 250 grams of cabbage, 1 piece of tofu, 250 grams of pork, 1 tablespoon of sesame oil, appropriate amount of salt, 1 piece of ginger, 1 green onion, 1 2 tablespoons of cooking wine, 1 teaspoon of white pepper Method:
1.Prepare the required ingredients and wash the cabbage.
2.Cut the tofu into small pieces, cut off the roots of the bok choy, and cut the bok choy into inch pieces.
3.Chop the pork into a puree, put the puree in a bowl, add the minced green onion, minced ginger, a pinch of salt, a pinch of pepper, cooking wine, and stir well in one direction.
4.Add water to a pot and bring to a boil, add minced ginger and tofu cubes, bring to a boil, boil for 5-6 minutes, turn off the heat, put the meat filling in your left hand and squeeze out the meatballs from the tiger's mouth, catch them with a spoon with your right hand and put them in the pot (or use a spoon to dig out the shape of the meatballs).
5.Turn on high heat and boil the meatballs until they float (the meatballs are boiled until they float, and the meatballs are cooked) Put in the cabbage, bring to a boil, cook until the color of the cabbage becomes darker, add salt to taste, turn off the heat, add white pepper and sesame oil, stir evenly, and put it out.
Steamed sea bass. 
Main ingredients: 1 sea bass, 1 tablespoon of cooking wine, 2 tablespoons of steamed fish soy sauce, half a piece of ginger, 2 chives, 1 teaspoon of Sichuan pepper, 1 gram of salt, 2 tablespoons of cooking oil.
1. Clean up the sea bass, dry it with kitchen paper, cut the belly part of the fish body into pieces, add a spoonful of cooking wine, a gram of salt, and marinate in shredded ginger for 15 minutes.
2. Spread the green onion and ginger shreds at the bottom of the bowl, put the marinated sea bass, and put some green onion and ginger shreds on the fish.
3. Boil water in a pot, open the water to the sea bass, and steam over high heat for 10 minutes.
4. Pour out the steamed sea bass, pour two spoons of steamed fish soy sauce, and put on the shredded green onions. You can decorate with wolfberries or red pepper rings.
5. Heat the pot, pour in 2 tablespoons of cooking oil, add a small spoon of Sichuan peppercorns, and stir-fry until fragrant. Pour hot oil over top of the steamed sea bass.
Sweet and sour pork ribs. 
Ingredients: Ribs, chives, ginger, garlic, starch, cooking oil, soy sauce, balsamic vinegar, refined salt, sugar (brown sugar), char siu sauce.
Method. 1. Blanch 500 grams of small chops and cook for 30 minutes, the broth can be used to cook noodles, which need to be kept.
2. Marinate for 20 minutes with 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce and 2 tablespoons of balsamic vinegar (not white vinegar).
3. Remove and wash the water for later use, fry until golden, don't put too much oil, you can save fuel, as long as you turn over and be diligent.
4. Put the pork ribs and marinate the pork ribs in the pot (boldly put sugar, three tablespoons, don't be afraid of more). Bring half a bowl of broth to a boil over high heat and add half a teaspoon of salt to taste.
5. Simmer on low heat for ten minutes to reduce the juice on high heat, and add a tablespoon of balsamic vinegar at the end when collecting the juice, and the sweet and sour taste will come out.
6. Sprinkle chopped green onion and sesame seeds and a little MSG on the pot.
Steamed pork ribs with taro.
Ingredients: pork ribs, taro, garlic, shallots, light soy sauce, salt, pepper, soybean paste, starch.
Production process:1Wash the pork ribs, add minced ginger and garlic, soybean paste, light soy sauce, a little salt and pepper, 1 tablespoon of sweet potato starch and grasp well, then add 1 tablespoon of cooking oil to grasp and marinate for 20 minutes.
2.Wash the taro, cut into slices, spread on the bottom of the plate, and top with the ribs.
3.Steam for 40 minutes, then sprinkle with chopped green onions.
Garlic rape. 
Ingredients: rape, garlic, dried chili, salt, chicken essence, light soy sauce, oyster sauce.
Production process:1Break the rape, wash and control the moisture.
2.Prepare a little more minced garlic, then the dried chili peppers and shallots.
3.Pour oil into the pot, add minced garlic, dried chili peppers and shallots and stir-fry until fragrant, pour in rape over high heat and stir-fry quickly, add salt, chicken essence, light soy sauce, oyster sauce and continue to stir-fry, you can add a little water to soften and put it on a plate.
Stir-fry the squid. 
Ingredients: 500g squid, cleaned and sliced;Green onion, ginger and garlic: Appropriate amount, minced.;Chili peppers: 2 sprigs, cut into sections;Special sauce: light soy sauce, cooking wine, sugar.
Steps:1Pour an appropriate amount of cooking oil into the pan and heat until it is 70% hot.
2.Add the green onion, ginger and garlic and fry until fragrant, then add the squid fillet.
3.Stir-fry the squid on high heat to make it change color quickly.
4.Add a special sauce, including light soy sauce, cooking wine, and sugar, and stir-fry well so that the sauce penetrates well into the squid.
5.Finally, add the chili segments and continue to stir-fry until the chili peppers change color, and then remove from the pan.