Dragon Cuisine New Year 2024 Chinese New Year's Eve dinner, don't know what to cook, teach you these 8 dishes, so delicious that you can't stop!
Stir-fried sweet potato leaves with minced garlic.
Ingredients: Fresh sweet potato leaves: to taste; Garlic: to taste; Cooking oil: to taste; Salt: to taste; Essence of chicken: to taste.
Steps:1Preparation: Wash the fresh sweet potato leaves and mince the garlic and prepare.
2.Heat the pan with cold oil: Heat the pan with cold oil and sauté the minced garlic until fragrant.
3.Add the sweet potato leaves: Add the washed sweet potato leaves and stir-fry quickly.
4.To taste: Add salt to taste and continue to stir well.
5.Stir-fry: Add a small amount of water, cover the pot and simmer for a while to ensure the sweet potato leaves are cooked through.
6.Add Essence of Chicken: After opening the lid, add an appropriate amount of Essence of Chicken and continue to stir-fry evenly.
7.Remove from the pot: When the water is drained, stir-fry the sweet potato leaves with garlic and remove from the pot.
8.Serving: Place the sautéed sweet potato leaves on a plate.
Stir-fried mushrooms with broccoli.
Ingredients: broccoli, mushrooms, minced garlic, chopped black pepper.
How to do it:1Cut the broccoli into small florets and clean them, then boil the water, after the water boils, put in the broccoli and blanch for about three minutes, then remove and drain the water for later use.
2.Clean the mushrooms, then cut them into thin slices for later use, then heat the oil in a pan, after the oil is hot, add the minced garlic and stir-fry until fragrant, and then pour the mushrooms together and stir-fry evenly.
3.Stir-fry until the mushrooms are soft, then add the blanched broccoli and stir-fry evenly, then add an appropriate amount of salt, crushed black pepper, light soy sauce and oyster sauce to taste.
4.Finally, continue to stir-fry evenly to absorb the flavor, and then you can eat it out of the pot.
Cold preserved eggs. 
Ingredients: preserved egg, tofu with inner fat, millet pepper, shallot, garlic, ginger, light soy sauce, aged vinegar, sugar, sesame oil, salt, chicken essence.
1. Peel the shell of the preserved egg, scald it with boiling water, and cut the preserved egg into quarters.
2. After the shallots are cleaned, cut the green onions, cut the millet pepper into rings, slice and mince the ginger respectively, add 2 spoons of hot water to the ginger slices, soak for about 10 minutes, peel the garlic and crush it.
3. Add chopped shallots, minced garlic and minced ginger to a small bowl, pour hot oil into a bowl, add 3 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, half a tablespoon of sugar, appropriate amount of chicken essence and salt, pour in ginger water and stir well.
4. Cut the inner fat tofu into cubes of about 1 cm, put them in the middle of the plate, place the preserved eggs around, and pour the sauce.
Steamed chicken wings with tea tree mushrooms.
Ingredients: Chicken wings: 500g; Tea tree mushroom: to taste; Sliced ginger: to taste; Cooking wine: to taste; Light soy sauce: appropriate amount; Salt: to taste; Sugar: to taste; Cooking oil: to taste; Minced green garlic: to taste.
Steps:1Prepare the ingredients: Wash the chicken wings, wash the tea tree mushrooms and remove the stems, and cut the ginger into slices for later use.
2.Marinated chicken wings: Put the chicken wings in a large bowl, add cooking wine, light soy sauce, salt and sugar, stir well, marinate for 15-20 minutes to enhance the tender taste of the chicken wings.
3.Prepare the steaming bowl: Put some ginger slices in the steaming bowl and arrange the marinated chicken wings evenly in the steaming bowl.
4.Arrange the tea tree mushrooms: Arrange the washed tea tree mushrooms evenly on the chicken wings.
5.Steaming: Place the steaming bowl in the steamer, cover and steam over high heat for 20-25 minutes, or until the chicken wings and tea tree mushrooms are cooked through.
6.Stir-fry in hot oil: Heat cooking oil in a wok and add ginger slices to fry until fragrant.
7.Flavor: Add some light soy sauce and season to form fried ginger slice oil.
8.Steamed chicken wings on a plate: Remove the steamed chicken wings and tea tree mushrooms and pour over the fried ginger slices oil.
Stir-fried seasonal vegetables with shrimp.
Ingredients:Shrimp, lotus root, snow peas, corn kernels, carrots, black fungus, minced garlic.
Steps:
1. Remove the head and shell of the fresh shrimp and remove the shrimp line, clean and drain the water, blanch in boiling water until it changes color, and then scoop it up for later use.
2. Peel off the outer skin of the lotus root, clean it and cut it into slices. Tear off the meridians of the snow peas, clean them and set aside. Clean the corn kernels, soak the black fungus and wash it for later use. Peel the carrots, wash them and cut them into thin slices.
3. Boil water, add salt and cooking oil after the water boils, then add lotus root, snow peas, black fungus, carrots and corn kernels to blanch and boil until broken, then drain and set aside.
4. Heat the oil, add the minced garlic and stir-fry until fragrant, then add the shrimp and stir-fry evenly, add the vegetables and stir-fry evenly, add salt and chicken essence to taste, stir-fry evenly until flavorful.
5. Finally, pour in the water starch to thicken, stir-fry and cook until the sauce is thick, then take it out of the pot and put it on a plate to eat.
Stir-fried chicken wings with mushrooms.
Ingredients:Chicken wings, mushrooms, chopped green onions, ginger slices.
Steps:
1. Clean the chicken wings, cut them in half into two pieces, add ginger slices, light soy sauce, oyster sauce, dark soy sauce, salt, starch, and marinate evenly for 10 minutes.
2. Put the mushrooms in clean water, add salt and starch, stir evenly and soak for 10 minutes, then clean and cut into slices.
3. Heat the oil, put the chicken wings and fry them until golden brown on both sides, then put the mushrooms in the mouth and stir-fry for a while, add salt and pepper to taste after frying the soft mushrooms, stir-fry evenly until the flavor is incorporated. After frying, sprinkle with chopped green onions, and then take it out of the pot and serve on a plate.
Braised pork knuckle. 
Ingredients: 4 pork knuckles; Ginger to taste, sliced; 1 green onion, cut into sections; cooking wine 2 tablespoons; Rock sugar to taste; 3 tablespoons light soy sauce; 1 tbsp dark soy sauce; Salt: to taste; Water to taste; Cooking oil: to taste;
Steps:1Handling the pork knuckles: Rinse the purchased pork knuckles and gently tap the surface of the pork knuckles with the back of the knife to make them easier to absorb the flavor.
2.Blanching: Add enough water to the pot, add the pork knuckles, add cooking wine, blanch the water and bring to a boil, skimming off the foam.
3.Deep-fried pork knuckles: Remove the blanched pork knuckles and drain the water. Heat the pork knuckles in a frying pan until golden brown on both sides.
4.Stir-fry chives and ginger: Leave the bottom oil in the pan, add the green onion and ginger slices and stir-fry until fragrant.
5.To prepare the braised sauce: Add an appropriate amount of light soy sauce, dark soy sauce and rock sugar, and stir-fry until the rock sugar melts to form a braised sauce.
6.Roast pork knuckles: Put the fried pork knuckles in a pot and cook well so that they are evenly coated with the braised sauce.
7.Add water and simmer: Add enough water and pass the water over the pork knuckles. Cover the pot, turn the heat to low and simmer slowly until the pork knuckles are cooked and flavorful.
8.Seasoning: Add salt to taste and continue to cook until the soup is thickened and the pork knuckles are flavorful.
9.Cook: The soup is thick and the pork knuckle is fragrant, and it is ready to be cooked.
Crucian carp tofu soup.
Ingredients: crucian carp: 1 piece; Tender tofu: 1 piece; Ginger to taste, sliced; Shallots: to taste, cut into sections; Cooking wine: to taste; Salt: to taste; Cooking oil: to taste; Coriander: to taste (optional).
Method:1Crucian carp is scaled and gutted, washed and cut into pieces.
2.Cut the tender tofu into cubes and set aside.
3.Add an appropriate amount of water to the pot, add the crucian carp pieces, add cooking wine, and cook until the crucian carp changes color.
4.Add the chopped tofu, then add the ginger slices, salt, and continue to boil.
5.Pour in an appropriate amount of cooking oil to make the surface of the soup float with a layer of oil.
6.Skim off the foam, add the shallots, and cook for a while.
7.It is possible to sprinkle some coriander according to personal taste.