Hot Engine Plan Chinese New Year's Eve is coming, Chinese New Year's Eve recipes are coming, it is recommended to collect, and when the time comes, show your hand!
Red oil pig ears. 
Ingredients: pig ears, green onion and ginger, Sichuan pepper, star anise, cinnamon, bay leaf.
Seasoning: cooking wine, monosodium glutamate, chicken powder, braised dark soy sauce, light soy sauce, sugar, salt, sesame oil. Red oil.
1.The pig ears that I bought back are cleaned by fire.
2.Boil the water, add the cooking wine, add the pig's ears, boil the blood water, skim off the blood foam, and remove it.
3.Put oil in the pot, fry the green onion and ginger slices until fragrant, add the star anise of Sichuan pepper, bay leaves, cinnamon, add water, add dark soy sauce to adjust the color, monosodium glutamate, chicken powder, light soy sauce to taste, adjust the brine, bring to a boil over high heat, put the pig's ears in it and marinate, and take it out.
4.Find a flat boxy tray and lay out the pig's ears while it's hot. Take another one and press it, let it cool and it will stick together.
5.Take a piece, cut out a rectangular slice and place it on a plate.
6.Mix the juice (2 teaspoons of red oil, 3 grams of monosodium glutamate, 3 grams of chicken broth powder, 3 grams of sugar, half a teaspoon of light soy sauce, a little sesame oil) and pour it on the ear leaves!
Back to the pot meat. 
Ingredients: pork belly, fungus, peppers, red peppers, onions.
Seasoning: Lao Gan Ma tempeh, bean paste, monosodium glutamate, chicken powder, sugar, vinegar, cooking wine.
1.Cut the pork belly into large pieces, burn the pork hair off the surface with fire, and handle it well.
Put it in a pot and add water, add cooking wine, green onion and ginger, and star anise peppercorns. Cook until the chopsticks can be easily inserted.
2.Take out the pork belly and put it cold and cut it into large slices, set aside, slice the sharp pepper and red pepper, slice the onion, and wash the soaked fungus for later use.
3.Put a little oil in the pot, mix the meat slices with old pumping water and dye the soy sauce color, the oil temperature is 6 into the meat slices, pour it out quickly, and the meat slices are slightly browned.
4.Leave the bottom oil in the pot, stir-fry the green onion and garlic slices, stir-fry the sharp peppers, red peppers, fungus and onions, fry the bean paste, stir-fry the fragrance of the old godmother, cook the meat slices, cook in the cooking wine, add monosodium glutamate, chicken powder, sugar, 05-0.5-1, add a little vinegar to the fragrance, stir-fry, and put the garlic sprouts out of the pan.
Beef stew with turnips.
Ingredients: beef, white radish, ginger slices, green onions, cooking wine, salt, light soy sauce, dark soy sauce, sugar, pepper.
In the first step, the beef is cut into cubes and marinated in cooking wine and ginger slices for 10 minutes to remove the fishy smell. In the meantime, peel and cut the white radish into cubes for later use.
Step 2: Put the marinated beef into a pot, add enough water, bring to a boil over high heat, skim off the foam, turn to low heat and cook for about 1 hour.
Step 3: Add the white radish cubes, green onions, and salt to taste, and continue to cook for 30 minutes. At this time, you can add the right amount of light soy sauce, dark soy sauce and sugar to taste according to your personal taste.
In the final step, sprinkle with pepper and turn off the heat and enjoy the delicious beef stew with turnips. This dish is not only delicious, but also has a nourishing and healthy effect.
Sour radish dragon fish.
Ingredients. 300 grams of dragon fish, 100 grams of sour radish, 1 coriander, 1 chives, 2 tablespoons of sour soup sauce, 1 tablespoon of cooking wine, 2 grams of salt, 3 grams of cornstarch, 5 grams of sugar.
Method. 1. Soak the sour radish in water for half an hour to squeeze out the water, and cut it into thin slices on the cutting board.
2. Drain the fish cleanly and cut into large slices for later use.
3. Cut the coriander and shallots into small pieces for later use.
4. Put the fish fillets into a basin, add 2 grams of salt, 1 tablespoon of cooking wine and 3 grams of cornstarch and marinate for 10 minutes.
5. Put the sour radish slices in hot oil in a hot pan and stir-fry over high heat to bring out the fragrance.
6. Put two large bowls of boiling water in the pot, add two tablespoons of sour soup sauce and bring to a boil over high heat.
7. After the sour soup is boiled, put the fish fillets on high heat and boil, do not use chopsticks or spatula to stir when boiling the fish fillets, and then gently stir-fry from the edge of the pot after boiling.
8. Add five grams of sugar to boil, add a little sugar to improve the freshness, and the delicious sour radish dragon fish is ready.
Stir-fried duck gizzards. 
Ingredients Preparation:Duck gizzard, ginger slices, green onions, garlic moss, green onions, ginger and minced garlic, pickled peppers, millet spicy.
How to do it:
1.Clean the duck gizzards, then cut them into thin slices, then blanch them in a pot under cold water, then add cooking wine, ginger slices and green onions to remove the fishy, blanch, and then drain the water for later use.
2.Cut the garlic, green onion, ginger and garlic, pickled pepper and millet spicy, then heat the pan to heat the oil, after the oil is hot, add the green onion, ginger and garlic, pickled pepper and millet spicy and stir-fry until fragrant, then pour in the duck gizzard and stir-fry evenly over high heat.
3.After stir-frying the fragrance, add garlic moss and stir-fry together, then add an appropriate amount of cooking wine, salt, light soy sauce, oyster sauce and sugar to taste and enhance the freshness, and then continue to stir-fry evenly into the flavor.
4.Stir-fry until the garlic moss is broken, and then you can take it out of the pot and eat.
Four Joy Braised Meatballs
Ingredients: pork, eggs, shallots, ginger, garlic cloves, dark soy sauce, cooking wine, light soy sauce, salt, water starch, dry starch, peppercorns, ingredients
Method: 1) Wash the pork and chop it into meat filling, peel and chop the water chestnut, cut the steamed bun into small cubes, and cut the green onion, ginger and garlic for later use.
2) Make the meatball filling: Put the meat filling in the bowl, beat an egg, add green onions, ginger and garlic, dark soy sauce, cooking wine, and salt and stir until strong.
3) Put on disposable gloves and take an appropriate amount of filling into balls, put hot oil in the pot and fry the meatballs until golden brown, remove the oil and serve on a plate for later use.
4) Add an appropriate amount of water to the pot, add the fried meatballs, chopped green onions, ginger slices, Sichuan peppercorns, dark soy sauce and bring to a boil.
5) After boiling, turn to medium-low heat and simmer until the soup is less, remove the meatballs and set aside.
6) Continue to boil the remaining soup in the casserole, add water starch to thicken until thick, drizzle with sesame oil and pour it on the meatballs to eat, the meat is tender and juicy, and the whole family loves to eat!
Chilled kelp. 
Ingredients: kelp, ginger, garlic, millet spicy, salt, light soy sauce, aged vinegar, oyster sauce, sugar, sesame oil.
Method: 1. There are many forms of kelp, kelp silk, kelp slices, kelp knots, etc., cold kelp is recommended to use kelp shreds, which is easier to taste, it can be soaked kelp shreds or soaked kelp slices cut into shreds, always soak for a period of time, but also wash several times to remove the salty taste of kelp.
2. Put the cleaned kelp shreds in the pot, continue to cook for 3-5 minutes after boiling, and cook the kelp shreds, the kelp shreds are more difficult to cook, so cook them for a while, but they must be cooked, otherwise it will be difficult to digest.
3. Take out the boiled kelp shreds and let them cool, drain the water after they are cool, put them in a large basin, add shredded ginger, minced garlic and millet chili rings, start seasoning, add salt, light soy sauce, oyster sauce, sugar, aged vinegar, sesame oil, stir well, you can do it 2 hours before the meal, and it will be more flavorful after pickling.
Tiger skin and phoenix claws. 
Ingredients: chicken feet, green onion, ginger, light soy sauce, tempeh, honey, bean paste, sugar, salt, starch.
Steps] 1. Clean the chicken feet, cut off the nails, and mince the green onion and ginger separately.
2. Pour water into the pot and bring to a boil, put the chicken feet into the boiling water, add 1 tablespoon of honey to facilitate the tiger skin, blanch for one minute until the chicken feet change color, and then take them out to control the moisture.
3. Pour oil into the pot, put in the chicken feet and fry them until the color is golden, take them out and soak them in cold water until the chicken feet come out of the tiger skin.
4. Pour a little oil into the pot, add minced green onion and ginger, add 1 tablespoon of light soy sauce, 1 tablespoon of salt, 1 tablespoon of tempeh, 1 tablespoon of bean paste, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, put in the chicken feet and mix evenly, then put it out and put it on a plate.
5. After the water is boiled in the steamer, turn to low heat and steam for 30 minutes after the water boils, and steam until the chicken feet are soft and rotten.