6 New Year’s Eve Dinner Recipes

1.Braised Pork Belly with Quail Eggs

Ingredients:

• 500g pork belly, cut into chunks
• 2-3 sprigs of green onions (scallions)
• 3-4 slices of ginger
• 2 tbsp cooking wine
• 1 tbsp rock sugar (or regular sugar)
• 1-2 star anise
• 2-3 bay leaves
• 1-2 cinnamon sticks
• 3-4 dried chili peppers
• 3-4 tbsp soy sauce (or braising sauce)
• 2 cups water
• 10-12 quail eggs, peeled

Instructions:

1. Blanch the Pork Belly: Place the pork belly chunks in cold water with green onions, ginger, and cooking wine. Bring to a boil, then remove and drain.
2. Caramelize the Pork Belly: Heat some oil in a pan, then fry the pork belly until the fat renders. Remove the pork belly and add the rock sugar. Stir until the sugar melts and turns golden, then return the pork belly to the pan to coat with the caramelized sugar.
3. Braise the Pork: Add the green onions, ginger, star anise, bay leaves, cinnamon sticks, dried chili peppers, and soy sauce (or braising sauce). Pour in enough water to cover the pork and bring to a boil. Reduce heat and simmer for 30 minutes.
4. Add the Quail Eggs: Add the peeled quail eggs to the pot and cook for an additional 10 minutes until the flavors meld together.

2.Spicy Cucumber, Wood Ear Mushroom, and Lotus Root Salad

Ingredients:

• 1 cucumber, cut into strips
• 1/2 cup dried wood ear mushrooms, rehydrated
• 1/2 lotus root, sliced and boiled, then chilled
• 2 cloves garlic, minced
• 1-2 small chili peppers, minced
• 2 tbsp sesame seeds
• 1 tsp chili powder (adjust to taste)
• 2 tbsp hot oil
• 2 tbsp pickled peppercorn juice (or a spicy pickled pepper sauce)

Instructions:

1. Prepare the Vegetables: Cut the cucumber into strips, rehydrate the wood ear mushrooms, and slice and boil the lotus root until tender. Once done, chill the lotus root and combine all ingredients in a large bowl.
2. Add Seasonings: Add the minced garlic, chili peppers, sesame seeds, and chili powder into the bowl with the vegetables.
3. Add Hot Oil and Sauce: Heat the oil until hot and pour it over the garlic and seasonings to release their aroma. Then add the pickled peppercorn juice and mix everything together well.
4. Toss and Serve: Toss all ingredients thoroughly and serve chilled.

3.Beer-Braised Chicken Drumsticks with Potatoes and Tofu Skin

Ingredients:

• 4 chicken drumsticks
• 2-3 sprigs green onions (scallions)
• 3-4 slices ginger
• 2 tbsp cooking wine
• 2 star anise
• 1 tbsp Sichuan peppercorns
• 3-4 dried chili peppers (adjust to taste)
• 1 tbsp soy sauce
• 2 tbsp dark soy sauce
• 1 can of beer
• 1 medium potato, thinly sliced
• 1/2 block of tofu skin (tofu roll), sliced
• 1 handful of dried kelp knots
• 2 hard-boiled eggs (optional)

Instructions:

1. Blanch the Chicken: Make shallow cuts on both sides of the chicken drumsticks. Place them in a pot of cold water with green onions, ginger, and cooking wine. Bring to a boil, then remove and drain.
2. Braise the Chicken: Transfer the chicken drumsticks to a rice cooker or slow cooker. Add star anise, Sichuan peppercorns, dried chili peppers, soy sauce, dark soy sauce, and a can of beer. Stir everything together and set to cook for 30 minutes.
3. Add Vegetables and Extras: After 30 minutes, open the lid and add the potato slices, tofu skin rolls, dried kelp knots, and hard-boiled eggs (if using). Continue cooking for another 20 minutes until everything is tender and the flavors have melded.

4.Blanched Choy Sum with Garlic Sauce

Ingredients:

• 1 bunch choy sum (or any similar leafy green)
• 1 tsp salt
• 1 tbsp cooking oil (for boiling)
• 2-3 cloves garlic, minced
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/4 cup water

Instructions:

1. Blanch the Choy Sum: Bring a pot of water to a boil and add a pinch of salt and a little oil. Add the choy sum and cook for 2-3 minutes until tender. Remove the greens from the pot and transfer them to a plate.
2. Make the Garlic Sauce: Heat a small amount of oil in a pan, then add the minced garlic and sauté until fragrant. Pour in the oyster sauce, soy sauce, sugar, and water. Bring to a boil and cook for 1-2 minutes until the sauce thickens slightly.
3. Serve: Pour the garlic sauce over the blanched choy sum and serve immediately.

5.Pan-Seared Fish in Soy Sauce

Ingredients:

• 1 whole fish (such as tilapia or bass), cleaned and scored on both sides
• 1 tsp salt
• 2 tbsp cooking wine
• 3-4 slices of ginger
• 2-3 dried chili peppers (adjust to taste)
• 2-3 cloves garlic, sliced
• 3-4 tbsp soy sauce (or braising sauce)
• A splash of water (about 1/4 cup)

Instructions:

1. Prepare the Fish: Clean the fish and make shallow cuts on both sides. Sprinkle with a little salt, cooking wine, and ginger slices. Let it marinate for 30 minutes.
2. Pan-Fry the Fish: Heat oil in a pan over medium heat. Once hot, add the fish and fry until golden brown on both sides. Remove the fish from the pan and set aside.
3. Sauté Aromatics: In the same pan, add the dried chili peppers, garlic slices, and ginger. Stir-fry for a minute until fragrant.
4. Simmer the Fish: Return the fish to the pan. Add the soy sauce and a small splash of water. Cover and simmer until the sauce thickens and the fish is cooked through.

6.Sweet and Sour Shrimp

Ingredients:

• 8-10 large shrimp, peeled and deveined
• 1-2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tbsp cooking oil
• 2-3 tbsp sweet and sour sauce (or a mix of sugar, vinegar, and ketchup)

Instructions:

1. Prepare the Shrimp: Remove the shrimp shells and devein them. Heat a little oil in a pan and sauté the minced ginger and garlic until fragrant.
2. Cook the Shrimp: Add the shrimp to the pan and stir-fry on high heat until they turn pink and opaque.
3. Add Sauce: Pour in the sweet and sour sauce and continue to stir-fry until the sauce thickens and coats the shrimp.